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keto tomato ice cream

Keto Tomato Ice Cream

Recipe Creator ,Keto Chow Community Recipe
An unusual dish but one that is quite tasty, this keto tomato ice cream is a family hit. Recipe by Maria Campos.
Prep Time 15 minutes
Chill Time 6 hours
Servings 41/2-cup servings
Calories 202.41kcal


  • Ninja™ CREAMi®


Ice Cream

  • 2Tbsp.tomato paste
  • 1tsp.dried basil
  • 0.13tsp.dried oregano
  • 0.25tsp.garlic pasteor 1 clove roasted garlic
  • 10g.unflavored beef collagen
  • 3.75g.unflavored beef gelatin
  • 0.25tsp.tara gumoptional
  • 2oz.mascarpone
  • 1Tbsp.butter
  • 1serving Creamy Tomato Basil Keto Chow
  • 5oz.water

Balsamic Vinegar Reduction

  • 1cupbalsamic vinegar


  • 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.


*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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Serving: 1servingCalories: 202.41kcalCarbohydrates: 13.43gProtein: 10.24gFat: 9.53gSaturated Fat: 5.94gPolyunsaturated Fat: 0.35gMonounsaturated Fat: 2.53gTrans Fat: 0.34gCholesterol: 26.17mgSodium: 373.84mgPotassium: 515.03mgFiber: 2.86gSugar: 10.28gVitamin A: 156.04IUVitamin C: 32.97mgCalcium: 132.77mgIron: 1.1mgNet Carbs: 10.56g