Spaghetti Ice Cream Sundae (Spaghetti-Eis)

Spaghetti Ice Cream Sundae (Spaghetti-Eis)
  • PREP TIME
    30 mins
  • COOK TIME
    0 mins
  • TOTAL TIME
    1 hrs
  • SERVING
    4 People
  • VIEWS
    10

Relive the whimsical charm of a German classic with this Spaghetti Ice Cream Sundae! Delicate strands of vanilla ice cream mimic pasta, bathed in a vibrant strawberry 'sauce' and topped with a snowfall of white chocolate. It's a playful, delicious dessert that will delight both kids and adults!

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    79 g
  • Cholesterol
    136 mg
  • Fiber
    3 g
  • Protein
    10 g
  • Saturated Fat
    25 g
  • Sodium
    204 mg
  • Sugar
    71 g
  • Fat
    40 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Chill a potato ricer or spaetzle press in the freezer for at least 1 hour. (Prep Time: 1 hour)

02

Step

In a chilled bowl, whip the heavy cream with 1 tablespoon of sugar using an electric mixer until stiff peaks form. Transfer the whipped cream to a piping bag fitted with a large round tip. Pipe a generous dollop (about 2-3 tablespoons) of whipped cream onto each of the four chilled serving bowls or plates. (Prep Time: 15 minutes)

03

Step

Place the prepared bowls in the freezer to allow the whipped cream to firm up slightly, about 30 minutes. (Chill Time: 30 minutes)

04

Step

While the cream chills, prepare the strawberry sauce. In a blender or food processor, combine the halved strawberries, remaining 2 tablespoons of sugar, and lemon juice. Blend until completely smooth. Transfer the sauce to an airtight container and refrigerate until ready to use. (Prep Time: 10 minutes)

05

Step

Once the whipped cream dollops are sufficiently chilled, remove one bowl from the freezer at a time. Fill the chilled potato ricer with approximately 1 cup of ice cream. If the ice cream is too firm, let it soften at room temperature for a few minutes until it is pliable enough to extrude. Squeeze the ice cream through the ricer, creating 'spaghetti' strands over the frozen whipped cream. Repeat with the remaining bowls. (Assembly Time: 5-10 minutes per bowl)

06

Step

Generously drizzle each sundae with about 1/4 cup of the chilled strawberry sauce. Finish with a plentiful sprinkling of finely shaved white chocolate. Serve immediately and enjoy the delightful illusion! (Assembly Time: 2 minutes)

Ensure the potato ricer is thoroughly chilled to prevent the ice cream from melting too quickly and losing its shape.
For the most authentic look, use the smallest setting on the ricer to create thin, spaghetti-like strands.
Achieving the right ice cream consistency is key. It should be soft enough to extrude easily but firm enough to hold its shape. Test a small scoop and adjust softening time accordingly.
Use the ripest, most flavorful strawberries available for the best-tasting sauce. Keep the sauce well-chilled to prevent it from melting the ice cream.
To save freezer space, pipe the whipped cream dollops onto a parchment-lined baking sheet and freeze them. Once frozen solid, they can be easily peeled off and placed onto the chilled serving bowls.

Dejah Schaefer

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 5.0/ 5 ( 3 Ratings)
Total Reviews: (10)
  • Deangelo Schoen

    My kids absolutely loved this! It was such a fun and creative dessert.

  • Newton Stark

    I added a sprinkle of toasted almonds for a little extra crunch. Delicious!

  • Mandy Yost

    Next time, I might try a different flavor of ice cream, like pistachio or chocolate.

  • Misty Farrell

    My family requests this dessert all the time now. It's a new favorite!

  • Laisha Kshlerin

    The tips were very useful, especially the one about chilling the ricer. Thanks!

  • Alison Champlin

    I had trouble getting the ice cream to go through the ricer. Letting it soften for a few minutes definitely helped.

  • Lisa Mclaughlin

    I made this for a German-themed dinner party, and it was a huge hit!

  • Gerald Leannon

    This is a great recipe for a party! Everyone was so impressed.

  • Aurelie Mann

    The strawberry sauce was amazing. I used slightly less sugar as my strawberries were very ripe.

  • Garrett Carroll

    This is so easy to make, and it looks so impressive!

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