I haven’t tried a tomato milkshake. But tomato-cantaloupe smoothies are great.
Tomato cream pasta sauces are a common thing so tomatoes and cream is not out of the ordinary. Milkshakes sound too sweet for my taste but I have never been a big sweet person. I have had a nice tangy tomato sorbet one time at a tomato themed dinner.
A tomato milkshake is an ordinary, everyday thing in Colombia. They’re sweetened with sugar, and have too much milk to be called a “smoothie,” by common usage, but such terms are just adjustments in semantics, really. I usually ask for them without milk, though, so you couldn’t really call that version a “milkshake.” In Caribbean Colombia they call them jugo de tomate de arbol, but I wouldn’t translate that literally, either. (Tomato juice and things like V8 are never with milk, and usually not sweet.)
Essentially, this is what the OP is talking about, and you can order one from just about any ordinary corner fruteria.
I’ll get to work on a tomato milkshake, once I perfect my haggis ice cream.
If you’re ever in Nagoya, you should head over to Mountain Cafe (in Japanese, but do check out the pics.) Their specialty is sweet spaghetti: strawberry spaghetti, maccha spaghetti, melon spaghetti, pretty much any type of spaghetti you’ve never thought of. I’m sure it’ll give you some ideas for your ramen.
(I just checked and lo and behold desert ramen actually is a thing. Ramen toffee with vanilla ice cream. And Vaniramen. )
The second link more closely resembles my attempts so far, though mine have been more fruit-based, with no chocolate or ice cream. My last attempt was noodles in a litchi “broth” (very light syrup), with sliced strawberries and banana, topped with a drizzle of caramel or butterscotch, and garnished with Pocky and optional mandarin orange slices. It wasn’t bad, but it wasn’t what I was aiming for, either. Next time, I plan to try a variation with a touch of orange blossom water and vanilla ice cream.
:: covers mouth and sprints for the bathroom ::
Yeah, but those aren’t what we normally think of as tomatoes, but rather tamarillos. They have a more tropical and fruity taste, in my experience, although is some similarity with the tomato. (They are of the same genus as the tomato, but a different species.)
I think ramen for dessert could be very good - think cream puffs with chocolate sauce. Okay, now I’m thinking cream puffs with chocolate sauce. Guess what I’m getting at the grocery store today? 
Just don’t knock over my bushels of mangos. I need them for my meatloaf recipe.
Me too. The sooner it drops off the page, the better.
Oops, I just bumped it, didn’t I?
Goddammit, guess what I forgot at the grocery store today? :mad:
For dessert we can have a beer float (I know they’re for real, but not with the correct ice cream- mint chip)
How about a trout split?
What? Not a RAW trout. That’s gross.
I’ve been musing upon this today, and I have plans to try both a sweet, light one (like the Colombian one sounds like), and a savoury one loaded with salt. Now, to construct recipes!
I think that by using some home-made savoury ice cream (and obviously not store-bought vanilla ice cream) and aiming for something halfway between a thick gaspacho and a cold tomato cream soup, we could make this work.
There are dishes containing milk and tomatoes?
Slightly O/T, but I can announce that reaching for the milk to put in one’s coffee but blindly grabbing the carton of tomato juice instead is not a great idea.
Absolutely. The tomato cream soup I mentioned and other soup recipes have milk and tomatoes. Cream and tomato is a very common combination, for instance in pasta sauces.
Oh yeah - hence the “cream” in “cream of tomato soup” :smack:
If tomato milkshake is too visionary for some people, maybe a tomato soda?