Spaghettieis – Spaghetti Ice Cream
Spaghettieis – Spaghetti Ice Cream is a dessert loved by grown-ups as much as by children. The tradition of making spaghetti with vanilla ice-cream celebrated already its 50th anniversary and started in Mannheim, Germany. It is prepared with a Spaetzle Press/Potato Ricer which you can order here.
Ingredients for Spaghettieis – Spaghetti Ice Cream:
- 3-4 scoops of vanilla ice cream
- 500 g of strawberries
- 1/2 cup of sugar
- 1 tablespoon of ground white chocolate
- 3-4 tablespoons of whipped cream
Preparation of the Strawberry Sauce:
Wash the strawberries, remove the stems and cut in small pieces. Place in a saucepan, add the sugar to it and mix. Cover and let it stand for 30 minutes. Bring to a boil, turn the heat down, and let it simmer for 3-5 minutes. Pass the sweetened strawberry through a sieve. Remove the foam on top of the strawberries using a skimmer spoon and let the sauce cool down in the refrigerator.
For a thicker sauce, bring the crushed strawberries to a boil again and let it simmer for 10 more minutes.
Beat the whipped cream until stiff, and grate the chocolate. Place both aside.
Finishing of the Spaghettieis:
Place a dollop of whipped cream onto a plate cooled in the freezer. Fill the vanilla ice cream into the cooled potato ricer. Press the ice cream onto the plate over the whipped cream. It makes it easier to press the ice cream if it is not too hard. Take it out about 3-5 minutes before use.
Pour the strawberry sauce over the spaghettis and sprinkle the chocolate on top.