1. In a food processor, blend all ingredients until fully smooth and creamy, about 5 minutes, stopping and scraping as necessary and adding a small drizzle of maple syrup or coconut milk to taste. (It takes quite a while to blend since there’s a lot of fruit versus liquid, so be patient!) Serve immediately. (You can use a piping bag to swirl it into a cup if desired, but it’s easiest to spoon it into a cup.)
2. Dole whip is best eaten the day it is made. If you store it overnight it becomes very hard (due to the lack of stabilizers compared to store-bought ice cream), so allow it to sit at room temperature for 20 to 30 minutes before serving.

1. Preheat the air fryer to 390°F.
2. Rinse and drain the chickpeas, shaking off as much water as possible. Place chickpeas on a towel and pat gently to dry. Fold over the top of the towel, then use your hands to gently rub the chickpeas, then remove any of the chickpea skins that have loosened (it should only take a minute or so; it doesn’t have to be perfect).
3. In a medium bowl, toss the chickpeas with the olive oil and spices.
4. Add the chickpeas to the air fryer basket. Cook 13 to 15 minutes, shaking 2 to 3 times during the cook time, until they are very crispy (you want them to go until they are super crispy but not burned). Pour them onto a baking sheet to cool. 
5. Cool for at least 30 minutes before storing. The chickpeas will crisp up even more as they cool. Store in a container with a cracked lid for up to 1 week; you can also store them in a paper bag. (To maintain the crunch, avoid sealing them until they’re completely cool. If they do soften over time, you can pop them back in the air fryer for a few minutes to revive the crunch!)

On the Grates

1. Preheat your grill to medium-high heat (375-450°F).
2. Shuck the corn by peeling down the outside layers one at a time, keeping them attached and facing downwards away from the cob. 
3. Optional: Use kitchen twine or string to tie the leaves together and make a natural handle for eating the corn. 
4. Use your hands to rub oil on each corn cob evenly. 
5. Place the corn directly on the grill grates and cook until it begins to blacken, then turn.
6. Cook 12-15 minutes total, until blackened on all sides. 
7. Serve immediately with butter and sea salt, using the tied corn husks as a handle for easy eating.

In Foil

1. Preheat your grill to medium-high heat (375-450°F).
2. Shuck the corn, and place each corn cob in a sheet of aluminum foil. 
3. Rub the corn with olive oil and sprinkle with salt and pepper. 
4. Top each packet with ½ tablespoon butter. 
5. Seal the foil around the corn without making it too tight. 
6. Poke a few small holes in each packet. 
7. Place the packets on the grill grates and grill for 20-25 minutes, turning occasionally, until the corn is bright yellow and cooked.

In the Husks

1. Preheat your grill to medium-high heat (375-450°F).
2. Shuck the corn by peeling down the outside layers one at a time and keeping them attached, facing downwards away from the cob. 
3. Remove the silk, then pull the husks back up over the corn. 
4. Soak the corn cobs in cool water for at least 20 minutes to prevent scorching. 
5. Place the corn directly on the grill grates and cook until the husk begins to blacken, then turn. 
6. Cook 20-22 minutes total, until the corn is cooked through. To check whether it’s done, pull back the husk on one corn to make sure it is bright yellow to the bottom of the cob.
7. Serve immediately with butter and salt.