Tomato Ice cream

Recipe by
Total Time:
1 day
Nutrition facts:

240 calories calories, 9 grams fat

Difficulty: Medium

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How to Make Tomato Ice cream

  • Dip tomatoes in boiling water for 10 minutes.
  • Discard water and peel the tomatoes. Discard the seeds and reserve the pulp.
  • Churn the tomato pulp, sugar, ginger powder and milk powder into a smooth paste (without adding any water).
  • Fold in the cream and honey and whisk gently for 10 mins till smooth.
  • Freeze in an air tight plastic container.
  • When a bit frozen, take out and whisk slowly for 10 more mins and refreeze.
  • Freeze overnight.
  • Scoop out and serve on fruit salad with nuts, or serve plain.
  • You can add a drop of pink colour to the ice cream mixture for added colour.