Save This viral tomato ice toast is the coolest summer breakfast I have tried in years The combination of juicy tomatoes transformed into frosty crystals with creamy cheese on crisp sourdough makes it irresistibly refreshing and fun for anyone craving something new
When I first made this after seeing it trending I was surprised how much my family loved it The frozen tomato bursts with flavor and turns ordinary toast into something brunch-worthy
Ingredients
- Ripe tomatoes: Choose tomatoes that feel heavy and have a bright red color They make the ice taste sweet and full of flavor
- Sugar: Just a touch to bring out the tomato’s natural sweetness Choose organic sugar if possible for a more delicate flavor
- Salt: Use fine sea salt to balance the sweetness and bring all the other flavors forward
- Lemon juice: Freshly squeezed is best It brightens up the tomato ice and perks up the whole dish
- Thick-cut sourdough bread: Go for a dense and hearty loaf with a good crunch when toasted This forms the perfect base for the juicy toppings
- Unsalted butter: Let it come to room temperature so it spreads evenly and creates that golden crust in the skillet
- Cream cheese or ricotta: Smooth and rich dairy is critical for a creamy contrast I personally love using ricotta for a slightly tangy note
- Fresh basil leaves: Look for leaves that are aromatic and not wilted They add a pop of green and herby fragrance
- Flaky sea salt: Sprinkle just a bit on top for crunch and intensified flavor
- Freshly ground black pepper: A couple of twists can make the dish feel extra fresh
- Extra virgin olive oil: Drizzle for richness Use your favorite high-quality bottle for the best finish
Instructions
- Prepare the Tomato Ice:
- Core and chop the ripe tomatoes then place them in a blender Add sugar salt and lemon juice and blend until the mixture is smooth Then strain it through a fine sieve to remove any seeds or skins Pour the strained liquid into a shallow freezer-safe dish Place in the freezer Stir the mixture with a fork every thirty minutes for about two hours until it forms a light fluffy granita texture
- Toast the Bread:
- Spread soft unsalted butter on both sides of your sourdough slices Heat a skillet over medium heat and toast each slice until both sides are golden browned and crisp This should take about two to three minutes a side Watch closely so it does not burn
- Assemble the Toast:
- While the bread is still warm liberally spread cream cheese or ricotta right up to the edges Spoon a generous mound of the chilled tomato ice over the cheese layer so you get flakes in every bite
- Add the Finishing Touches:
- Tuck a few fresh basil leaves on each toast Sprinkle with flaky sea salt and freshly ground black pepper Finally finish with a drizzle of high-quality extra virgin olive oil Serve right away for the perfect hot and cold bite
Save My favorite part has always been watching my kids’ faces when they realize the ice is made from tomatoes not fruit Last summer my sister called wanting the secret after her family polished it off at brunch
Storage Tips
Store leftover tomato ice in a sealed freezer container and fluff with a fork before using again If you have leftover toasted bread it can be reheated in the oven for a couple of minutes but is best eaten fresh Always assemble just before serving to keep the toast crispy and the ice frosty
Ingredient Substitutions
Try heirloom or cherry tomatoes for a sweeter tangier tomato ice For the cheese goat cheese or a thick vegan spread can work beautifully Gluten-free sourdough and plant-based butters make this recipe easy for everyone to enjoy
Serving Suggestions
Serve tomato ice toast as a bright start to your morning along with a green salad for lunch or cut into strips as a refreshing party appetizer It pairs brilliantly with iced coffee or a tangy citrus juice
Cultural and Historical Context
Tomato in sweet dishes is not new It is a classic trick in Mediterranean and Asian cuisines to use tomato’s natural fruitiness in refreshing summer recipes This toast brings the best of modern food trends together with time-tested flavor pairings
Seasonal Adaptations
For fall try roasted tomato ice with a little smoked paprika topped with sage In spring swap basil for chives and use fresh spring onions In winter add a touch of cracked pink peppercorn and top with microgreens
Success Stories
My family devours this every time I make it My neighbor asked for the tomato ice recipe after just one bite and my brunch guests now expect this toast as a staple dish It is also a big hit at kid playdates and adult gatherings because everyone loves the twist
Freezer Meal Conversion
Make a big batch of tomato ice and store individual portions in freezer cups Pull out a portion in the morning while prepping your toast and you will impress with very little effort Busy mornings just got better
Save Serve right away and enjoy every frosty savory bite Tomato ice toast is guaranteed to surprise and delight Guests will ask for seconds
Recipe FAQ
- → How do you make tomato ice?
Blend ripe tomatoes with sugar, salt, and lemon juice, strain, then freeze and fork-stir every 30 minutes for a granita texture.
- → Can I use a different cheese?
Yes, goat cheese, labneh, or vegan cream cheese work well for flavor and dietary customization.
- → How do I make this gluten-free?
Replace sourdough bread with a gluten-free variety to suit gluten sensitivities.
- → What tools are required?
You'll need a blender, fine sieve, freezer-safe dish, fork, skillet, and spatula to prepare this dish.
- → How is the toast best served?
Assemble and serve immediately to enjoy the contrast of cool tomato ice atop warm, crisp toast.
- → What variations can I try?
Experiment with heirloom or cherry tomatoes for different flavors and colors, or add fresh herbs like mint.