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Spaghetti Ice Cream Sundae (Spaghettieis)
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Prep Time:
30 minutes
Total Time:
60 minutes
German-inspired dessert: Vanilla ice cream "noodles" topped with strawberry sauce and white chocolate shavings, resembling spaghetti.
Ingredients:
  • 4 cups (32 ounces) vanilla ice cream or gelato
  • 1/2 cup heavy cream
  • 3 tablespoon granulated sugar, divided
  • 2 cups strawberries, washed, dried and cut in half
  • 1 tablespoon lemon juice
  • 1/3 cup white chocolate shavings
Instructions:
  • Chill a potato ricer (or spaetzle press) in the freezer for 1 hour while you get the remaining ingredients ready.
  • Beat heavy cream and 1 tablespoon of sugar in a bowl until stiff peaks form. Transfer the whipped cream into a piping bag and pipe a tall dollop of 2 to 3 tablespoons onto 4 bowls or plates. For more precision, use the piping bag; otherwise, a spoon works too.
  • Chill the bowls in the freezer for 30 minutes to slightly firm up the cream.
  • Combine sliced strawberries, 2 remaining tablespoons of sugar, and lemon juice in a blender until smooth. Transfer the mixture to an airtight container and refrigerate.
  • Once chilled, take out one bowl from the freezer. Load the cold potato ricer with 1 cup ice cream and press over the frozen cream. If needed, allow the ice cream to soften at room temperature for 5 minutes to extrude the "noodles" easily. Repeat with the other bowls.
  • 1. Drizzle each sundae with a generous 1/4 cup of strawberry sauce and sprinkle generously with white chocolate shavings. Serve immediately. 2. Chill your potato ricer in the freezer for at least one hour before assembling Spaghettieis to maintain ice cream shape. Use the smallest setting on the ricer for thin spaghetti shapes. Start with a small scoop of ice cream to check for ideal consistency before extruding. Ensure ripe strawberries are used for the sauce and keep it cold to prevent melting. Optional: Freeze whipped cream dollops on a parchment-lined baking sheet for easy storage.

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