Tomato Ice Cream

Easy Food Recipes and Cooking - Tomato Ice Cream

Tomato Ice Cream

1 can (14.5 ox, 411 g) dice or whole tomatoes, organic preferred
1/2 cup (125 ml) tofu
1/3 cup (84 ml) oil
1-1/4 cups (313 ml) nondairy milk
3/4 cup agave nectar (188 ml) or sugar (150 g)
1 Tbsp (15 ml) peeled and minced fresh ginger
1/4 Tsp (1 ml) cinnamon
1/4 Tsp (1 ml) ground cloves

Make sure the tomatoes you are using do not contain pepper, onions, garlic, or vinegar. Drain the tomatoes and discard the liquid.

Add the tomato pieces and remaining ingredients to a blender. Blend about 1 minute, until well blended and there are no longer large chunks of tomato.

Chill. Churn according to your manufacturer’s instructions.