Created in Mannheim, Germany, by an Italian, spaghetti ice cream has been a German specialty since the 1960s. Pressing vanilla ice cream through a potato ricer creates "noodles", strawberry sauce looks like tomato sauce and coconut or white chocolate shavings plays the Parmesan cheese roll. A very cute sundae that will bring out the kid in everyone.
Prep Time: 20 minutes
Total Time: 20 minutes
- 1 lb. fresh strawberries, washed and hulled
- 2-3 T. orange juice
- 1/4 c. sugar, divided
- 1 c. whipping cream
- 4 c. softened vanilla ice cream
- 2-3 T. white chocolate shavings or coconut shreds
Several hours before you serve the sundaes:
If you can, place plates or sundae cups in the freezer until serving time.
Cut the strawberries in half or quarters and place in a blender. Add the orange juice and 2 tablespoons sugar and blend until smooth (Add a little more juice or sugar to taste, if needed). Refrigerate until very cold, or up to one day.
Whip the cold whipping cream until soft peaks form. Add sugar to taste (original sundae calls for unsweetened whipped cream) and beat until stiff.
Place a dollop of whipped cream in each plate or sundae cup.
Use an extra plate to hold the potato ricer and scoop about one cup of ice cream into it. Holding the ricer over the sundae plate, squeeze the ice cream through the holes and swirl it onto the plate, over the whipped cream. Repeat for the other plates.
Pour strawberry sauce over each ice cream "noodle" creation and sprinkle with shaved, white chocolate.
- The whipped cream freezes a little under the ice cream and makes a crackly crust which some people really like, but you can omit the whipped cream if you wish.
- You may use bottled strawberry sauce.
- My nephews suggested chocolate meatballs for this dish. For these you could use homemade truffles or malted milk balls.