Tomato Basil Ice

This image courtesy of Joseph DeLeo

This ice is a welcome first course during a heat wave. Serve it on its own or dollop it in chilled corn or cucumber soup. For the best flavor, wait until tomatoes are at their ripest.

NotesWhen using herbs, make sure they have not been treated with pesticides. Treat herbs to a light wash in soapy water and rinse very well.

Serves8 to 10



Total Timeunder 4 hours

OccasionCasual Dinner Party, Formal Dinner Party

Recipe Courseappetizer

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian

Equipmentice cream maker



Taste and Textureherby, light, savory


  • 5 large ripe tomatoes (about 3 lbs/1.5 kg) 
  • ½ cup (125 mL) tomato juice 
  • ¼ cup (50 mL) chopped fresh basil leaves (see Notes) 
  • ¼ cup (50 mL) freshly squeezed lemon juice 
  • 2 tbsp (25 mL) tomato paste 
  • 1 tbsp (15 mL) olive oil
  • Salt and freshly ground black pepper 


  1. Peel, core and seed tomatoes. Chop.

  2. In a food processor or blender, purée tomatoes, tomato juice, basil, lemon juice, tomato paste and oil until smooth. Transfer to a bowl. Add salt and pepper to taste. Cover and refrigerate until completely cold or overnight.

  3. Stir tomato mixture. Transfer to an ice cream maker and freeze according to manufacturer’s instructions.


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