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.
- 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
- 1serving Creamy Tomato Basil Keto Chow
Balsamic Vinegar Reduction
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.Our recipes may contain links to affiliate websites, and Keto Chow receives an affiliate commission for any purchases made by you on the affiliate website using such links. To see the full recipe on Cronometer, you can add Keto Chow as a friend in the “Sharing” tab if you have a Gold Cronometer Membership. Our email is firstname.lastname@example.org.
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