Keto Tomato Ice Cream

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Keto Tomato Ice Cream

An unusual dish but one that is quite tasty, this keto tomato ice cream is a family hit. Recipe by Maria Campos.

Prep Time15

Chill Time6

Keyword: Creamy Tomato Basil

Recipe Creator: Keto Chow Community Recipe

Servings: 1/2-cup servings

Calories: 202.41kcal

Author: Keto Chow

Equipment

Ninja™ CREAMi®

Ingredients

Ice Cream

2 Tbsp. tomato paste
1 tsp. dried basil
1/8 tsp. dried oregano
1/4 tsp. garlic paste or 1 clove roasted garlic
10 g. unflavored beef collagen
3.75 g. unflavored beef gelatin
1/4 tsp. tara gum optional
2 oz. mascarpone
1 Tbsp. butter
1 serving Creamy Tomato Basil Keto Chow
5 oz. water

Balsamic Vinegar Reduction

1 cup balsamic vinegar

Instructions

To make the ice cream, add 5-6 oz. hot water to a Ninja™ CREAMi® pint.*
Add in the mascarpone, butter, basil, oregano, and garlic to the water. Then put in the Keto Chow.
Add the collagen, gelatin, and tara gum on top of that. Blend thoroughly.
Top off with enough water to bring the total volume to 1 pint. Blend again.**
Run it through the lite ice cream cycle twice, and, if needed, respin again.
To make the reduction, simmer the balsamic vinegar in a small pot until reduced by half.
Let cool until it is just warm instead of hot. Pour into a condiment bottle to dispense.

Notes

*You can also use an immersion blender
**If using an immersion blender, pour it into the pint container. Pre-chilling it in the fridge will help minimize how much of a center mound there is when you freeze it. If you are using a compressor or freezer bowl-style ice cream maker, then pre-chill in the fridge before making your ice cream.

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Nutrition