Best Spaghetti Ice Cream Recipes

SPAGHETTI ICE CREAM

Steps:

• Place slightly softened vanilla ice cream into the cavity of a large potato ricer and squeeze over a serving plate, swirling around and around so that you produce a mound of vanilla ice cream spaghetti strands.
• Make sure your vanilla ice cream is soft enough to press through your potato ricer (too soft and it will melt and make a mess)- it needs to be just soft enough to squeeze through easily, and this may take a little practice.
• When you feel satisfied that you have enough spaghetti stands mounded onto your plate for a serving, then place a small scoop of chocolate ice cream in the center to simulate a meatball.
• Ladle the red berry sauce over the top of the meatball, and spilling over onto the spaghetti.
• Sprinkle with some very finely ground nuts to simulate ground Parmesan cheese and garnish with a sprig of mint leaves to simulate fresh basil.
• Serve immediately.

SPAGHETTIEIS (SPAGHETTI ICE CREAM)

Steps:

• 1. Several hours before you serve the sundaes, place plates or sundae cups in the freezer until serving time.
• 2. Cut the strawberries in half or quarters and place in a blender. Add the orange juice and 2 Tbsp. 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.
• 3. Whip the cold whipping cream until soft peaks form. Add sugar to taste (original sundae calls for unsweetened whipped cream) and beat until stiff.
• 4. Place a dollop of whipped cream in each plate or sundae cup.
• 5. 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.
• 6. Pour strawberry sauce over each ice cream "noodle" creation and sprinkle with shaved, white chocolate. Serve immediately.

SPAGHETTIEIS - SPAGHETTI ICE CREAM SUNDAE FROM GERMANY

Steps:

• 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. Assembly: 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. Serve soon. Notes:
• 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.