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 results are acceptable, but I suspect there are some tweaks I could make to the ingredients or the technique that will improve the overall result.

Special Equipment: High-speed blender
Difficulty: simple
Yield: makes about one liter (one quart)