Savory-Sweet & Very Creamy Tomato & Basil Gelato
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Yes—you read that right. Tomato gelato. And before you scroll past, let me tell you: this is one of the most surprisingly delicious flavors you’ll ever try. Roasted cherry tomatoes, slow-cooked until caramelized and jammy, bring a natural sweetness and deep umami richness to this creamy base. Add a swirl of bright basil syrup and you’ve got something that feels like summer in Italy, straight from your backyard garden.
Perfect for foodies, garden lovers, and anyone who wants to go beyond vanilla, this Sweet Tomato & Basil Gelato is bold, unexpected, and beautifully balanced. And with the Ninja Creami, it’s as easy as blend, freeze, and spin.
Put your Ninja Creami to work this season and try our 12 special and irresistible garden-inspired ice cream recipes this season!
Why You’ll Love This Recipe
✅ Highlights garden-fresh cherry tomatoes and basil
✅ Roasted tomatoes add natural sweetness and depth
✅ Swirled basil syrup = herbaceous Italian flair
✅ Creamy, not too sweet, and completely unique
✅ Ninja Creami-ready—simple process, gourmet results
📝 Ingredients
Tomato Gelato Base
- 1 ½ cups cherry tomatoes
- 1 tbsp olive oil
- 1 tbsp brown sugar
- ¾ cup whole milk or unsweetened almond milk
- ½ cup heavy cream or coconut cream
- ¼ cup honey
- 1 tsp vanilla extract
- Pinch of salt
Basil Syrup Swirl
- ¼ cup water
- ¼ cup sugar or honey
- ½ cup fresh basil leaves
🍅 Roasting the tomatoes concentrates their sweetness and adds complexity—don’t skip it!
📌 Step-by-Step Instructions
1️⃣ Roast the Tomatoes
Preheat oven to 400°F (200°C). Toss cherry tomatoes with olive oil and brown sugar. Spread on a parchment-lined baking sheet and roast for 20–25 minutes, until blistered and jammy. Let cool.
2️⃣ Make the Basil Syrup
While the tomatoes cool, combine water and honey (or sugar) in a small saucepan. Bring to a simmer, then add basil. Turn off the heat and steep for 10 minutes. Strain and cool.
3️⃣ Blend the Gelato Base
In a blender, combine roasted tomatoes, milk, cream, honey, vanilla, and salt. Blend until very smooth. Taste and adjust sweetness if needed. Pour into a Ninja Creami pint container and freeze for at least 24 hours.
4️⃣ Spin It in the Creami
Place the frozen pint into the Ninja Creami and run the Ice Cream or Gelato setting. Scrape the sides and Respin if needed for extra creaminess.
5️⃣ Add the Basil Swirl
Create a small tunnel in the center of the gelato and pour in the cooled basil syrup. Gently swirl using a spoon handle or chopstick—just enough to marble it through without fully mixing.
6️⃣ Serve with Style
Scoop into small bowls and garnish with a cherry tomato slice, basil leaf, or a sprinkle of flaky salt for an elevated finish.
🍽️ This one is amazing with a side of crusty sourdough or as a palate cleanser between courses!
🌿 Tips & Variations
✅ Add a dash of balsamic vinegar for a deeper savory note
✅ Use heirloom cherry tomatoes for extra color and sweetness
✅ Blend in a bit of ricotta for Italian creaminess
✅ Add a few drops of lemon juice for brightness
✅ Skip the swirl and blend basil directly into the base for a greener, grassier flavor
🛍️ Storage & Reheating
🧊 Store leftovers in the Creami pint container with a tight lid
🔥 To revive the creamy texture, run the Respin cycle
📅 Best eaten within 5 days for optimal flavor and smoothness
🌟 Tried This Recipe?
I’d love to hear what you thought—especially if you’re a first-time tomato gelato adventurer! Leave a comment or tag me with your version. ⭐⭐⭐⭐⭐
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