Tomato Ice Cream

I used a variation to my vanilla cashew cream recipe to make the base of this ice cream. The cashews add texture and fat to this no-churn variation of ice cream.

Adding pea protein and xanthan gum – both simple to find in most stores specializing in vegan ingredients or online suppliers – adds creaminess and softness to the ice cream.

Freezing the cashew cream first creates the initial structure. Removing it and blending it once more with the tomato-apricot syrup infuses the flavors and enhances the creaminess of the ice cream.

This recipe is a work in progress. The

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