Eggless Pumpkin Sarsaparilla Ice Cream Recipe
8 hours 15 minutes
797 reads
About Eggless Pumpkin Sarsaparilla Ice Cream Recipe
Beat the summer heat with this unique and refreshing Eggless Pumpkin Sarsaparilla Ice Cream! This fusion dessert combines the naturally cooling properties of sarsaparilla syrup with the subtle sweetness of pumpkin, creating a creamy and flavorful treat that's surprisingly easy to make.
The aromatic spice blend of ginger, nutmeg, cinnamon, allspice, and cloves elevates the pumpkin base to a whole new level, offering a warm, comforting contrast to the cool sarsaparilla. Forget pumpkin pie—this ice cream is a delightful and unexpected way to enjoy the autumnal squash.
This eggless recipe is perfect for those with dietary restrictions or simply seeking a lighter, dairy-focused alternative. Get ready to impress your family and friends with this deliciously unique and unforgettable ice cream!
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Recipe Time & More
Prep15 minutes
Cook8 hours
Total8 hours 15 minutes
Ingredients
Pumpkin Preparation
- 1 medium Pumpkin about 1 1/2 cups cooked puree
Creamy Base
- 1 cup Buttermilk
- 1/2 cup Heavy Cream fresh
- 3/4 cup Sugar granulated
- 2 tsp Ginger Paste
- 1/2 tsp Salt or to taste
- 1/2 cup Sarsaparilla Syrup nannari sarbath
- 2 tbsp Corn Flour or arrowroot powder
Instructions
Prepare the Pumpkin
- Chop the pumpkin into small pieces and boil until tender. Allow to cool completely. Puree the cooked pumpkin until smooth using a blender or food processor.
Make the Spice Blend
- In a small bowl, combine the ground cinnamon, nutmeg, allspice, and cloves.
Combine Ingredients
- In a medium saucepan, whisk together the buttermilk, heavy cream, sugar, ginger paste, salt, and pumpkin puree.
Cook the Custard
- Heat the mixture over medium heat, stirring constantly. In a separate small bowl, whisk together the cornstarch and 2 tablespoons of cold water to form a slurry. Once the pumpkin mixture begins to simmer, slowly whisk in the cornstarch slurry. Continue to cook and stir constantly until the custard thickens, about 6-8 minutes.
Add Sarsaparilla and Spices
- Stir in the sarsaparilla syrup and spice blend. Cook for another minute, stirring constantly, until well combined.
Cool and Chill
- Remove from heat and allow the custard to cool completely. Once cool, stir in the fresh cream until smooth and well incorporated.
Freeze
- Pour the custard into an airtight container and freeze for at least 6 hours, or preferably overnight, until firm. Alternatively, churn in an ice cream maker according to manufacturer's instructions.
Serve and Enjoy
- Scoop the ice cream into bowls and garnish with a sprinkle of nutmeg, if desired. Serve immediately and enjoy!
Recipe Notes
Expert Tips for the Best Eggless Pumpkin Sarsaparilla Ice Cream
- For a richer flavor, use homemade pumpkin puree. Roast the pumpkin before pureeing for an even deeper flavor.
- Adjust the amount of sugar to your preference. Taste the custard before freezing and add more sugar if needed.
- If you don't have sarsaparilla syrup, you can substitute with another root beer or dark fruit syrup for a similar flavor profile.
- For a smoother ice cream, let the custard cool completely before freezing to prevent ice crystals from forming.
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Recipe Nutrition
Calories: 308kcalCarbohydrates: 33gFat: 20gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gSodium: 190mgSugar: 33g
Saras Viswam
Articles: 17
3 Comments
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Looks so good! Can’t wait to try it.
Looks so delicious! Thanks for the recipe.
Looks so delicious! Thanks for the recipe.