Spaghettieis (German Spaghetti Ice Cream)
A recipe for Spaghettieis (German Spaghetti Ice Cream)! Ribbons of vanilla ice cream are topped with strawberry sauce and shredded coconut/white chocolate to resemble spaghetti in the form of a fun frozen treat.
Servings 4 Servings
Ingredients
- 1/2 cup (120 milliliters) heavy cream
- 1 pound (450 grams) fresh strawberries
- 3 tablespoons (40 grams) granulated sugar
- 3 cups vanilla ice cream or gelato
- Grated white chocolate and/or dried coconut for garnish
- Thin waffle cookies for garnish
Instructions
- Place serving bowls in freezer.
- Using a hand mixer, blender, or by hand, whip the cream until soft peaks form. If desired, sweeten with a pinch of sugar or vanilla sugar. Refrigerate until ready to serve.
- Hull and quarter the strawberries, then place in a medium bowl. Sprinkle with the sugar and toss to coat. Cover and refrigerate for 30 minutes.
- Transfer the strawberries to a blender and blend until smooth. Strain the mixture through a fine mesh strainer, pressing to get all the liquid. Discard the seeds and refrigerate until ready to serve.
- Divide the whipped cream among the chilled serving bowls, evenly spreading to coat the bottom and sides.
- Use a potato ricer fitted with small circular holes to press the ice cream into the bowls over the whipped cream. You may need a butter knife to separate the ends of the strands from the ricer. Repeat with remaining ice cream and bowls.
- Serve immediately topped with strawberry sauce, white chocolate and/or coconut, and a cookie on the edge of the bowl.