Months ago, a picture scrolled across my newsfeed of what appeared to be spaghetti….upon examining the post closer, I was surprised to learn that it was actually ice cream! I thought it was such a cute idea, and I made a mental note that I wanted to try it sometime. Fast forward to this past weekend, when another image of alluring spaghetti ice cream scrolls across my phone screen. I decided to do some research about this dish, and try to make my own!
Cool things I learned: This ice cream dish is actually German! I wouldn’t have guessed that, but it worked out well for me since I decided to try it out on a friend who spent several years in Germany! If it isn’t obvious, this is a GREAT dessert option for kids! They are pretty stoked about ice cream that looks like spaghetti! Let’s get down to the details about how to pull this off in your own home so that you too can impress German friends and children alike!
Items You’ll Need:
This crazy looking tool is a “potato ricer.” I got this bad boy from my Grandmother many years ago. I pushed it to the back of a drawer with no intentions of ever using it. I could not foresee a recipe that I would ever make that would require such a tool. I’m thankful for once, for my inability to part with things. I will say that it is preferred for this recipe, to have a ricer that has holes only on the bottom, but I was able to place a layer of packing tape around the sides to prevent leakage. It worked well, and got the job done. If you don’t have an ancient potato ricer that your Grandmother left to you, these guys are also available on Amazon. There are a lot of options out there, but HERE is a fairly cheap one.
The “meatballs” in this recipe are optional. There are also a variety of options that you can use to make them. I baked a batch of brownies the night before. Once they were cooled completely, I shaped them into small balls with my hands. I’ve also seen people use Ferrero Rocher candies, and even small scoops of chocolate ice cream.
You’ll also need some frozen whipped topping. Use a small to medium sized scoop in the middle of your plate FIRST. This creates height & some extra flavor. I have been advised that an unsweetened cream version is the most authentic.
A bar of white chocolate can be grated using a standard cheese grater to give the appearance of “Parmesan cheese.”
This was our finished product. It doesn’t take much, but adds a great visual detail to the dish.
You’ll also want to have a strawberry sauce to use as the “marinara” for the spaghetti. I made a homemade sauce that was super easy and really good. I’ll include the recipe below. If you don’t want to make your own, you can purchase a pre-made version, or even warm up strawberry jam if you’re in a pinch!
- 1 lb fresh strawberries (De-stemmed and chopped)
- 1/3 cup Sugar
- Fresh lemon juice (juice from 1/2 a lemon)
Combine all ingredients in a medium sauce pan over medium heat. Allow it to come to a boil. Reduce heat and allow to simmer for ~20-30 minutes. Let it cool in the refrigerator for a few hours or overnight. It will continue to thicken as it cools.
*I also used my immersion blender briefly to make it less chunky.*
Finally, you’ll need some delicious vanilla ice cream or gelato. The most important things here are to get an ice cream free from chunky additives. Chocolate chips aren’t going to squeeze through that ricer. Additives also take away from the visual that we are going for here. The other important thing is to allow your ice cream to sit at room temperature to soften a bit. If it is fully frozen, it does not squeeze through the ricer well. The soft ice cream actually holds it’s shape better
Now that we have everything we need, let’s discuss putting it together!
- The number one tip I have is to freeze the plate that you will be making your spaghetti on. I placed my plate in a few hours before so it would be nice and cold.
- After your plate is cold, scoop a small to medium size scoop of frozen whipped topping onto the frozen plate.
- Next (using a separate plate) place the ricer on this plate so you can scoop the softened ice cream into it. You will certainly get some leaking and melting (hence the extra plate to catch the mess.) You’ll want to put a pretty large amount of ice cream in there.
- Now that the ricer is full, pick it up and squeeze it out over top of your frozen whipped topping on the frozen plate.
- Use a knife or spoon to scrape the bottom of the ricer and release the end of the “noodles.”
- Next, cover the “noodles” in your strawberry sauce
- If you are using “meatballs,” place them now
- Finally, sprinkle the white chocolate “Parmesan cheese” over the top to complete your dish!
- Get some pics and enjoy immediately!
I still plan to visit the restaurant that was featured in the original post!
You can check out their menu HERE.
I hope you and your kiddos enjoy this as much as we did!