Spaghetti-Eis, or spaghetti ice cream, looks like pasta with tomato sauce from a distance. But actually, this German ice cream dessert is not quite pasta at all!
Instead, Spaghettieis is the skillful combination of vanilla ice cream pressed through a spätzle press, arranged over whipped cream, then topped off with strawberry sauce (tomato sauce) and grated white chocolate (parmesan cheese).
My favorite part about this summer dessert is where the ice cream meets the whipped cream and freezes it just a little bit. Spaghettieis was invented in 1969 by Dario Fontanella, a 17-year-old, at his father's ice cream shop in Mannheim, Germany.
What is spaghetti ice cream?
Spaghetti ice cream is a German ice cream specialty, looking like spaghetti noodles with red sauce and cheese. It is made up of vanilla ice cream that's pressed through a noodle press or potato ricer over whipped cream, then topped with strawberry sauce and garnished with 'grated' white chocolate.
Spaghetti-Eis is one of the most popular ice cream dishes sold at the many gelato shops throughout Germany. It was invented in Mannheim, Germany, by 17-year-old Dario Fontanella.
I like making strawberry sauce for Spaghettieis, so it tastes extra fresh. Here are all the ingredients you need:
- Vanilla ice cream. I like using vanilla gelato for a more authentic taste (since that's what's most commonly used in Germany to make spaghetti ice cream).
- Whipped cream. I like making my own whipped cream from heavy whipping cream, powdered sugar, and vanilla extract, but you can use a spray can as well.
- Strawberries. I always use fresh, ripe strawberries for my strawberry sauce for the best taste.
- Powdered sugar. Just a bit to sweeten the strawberry sauce. The sweeter the strawberries, the less is needed.
- Vanilla extract. Just a touch to add a nice, warm note to the strawberry sauce.
- White chocolate. I grate it over the top to look like parmesan cheese.
- Mint (optional). I like adding a little mint leaf on top for garnish to look like a basil leaf.
Spaghetti-Eis in Germany
I miss the days of visiting ice cream shops in Germany, at which you sit down to order sweet treats and coffee and people-watch. There are popular "camouflage" ice cream dishes in Germany, pretending to be something else, like Pizza-Eis (my mom's favorite) or Spaghetti-Eis (my favorite). They sneakily look similar to the 'real' dish, except they're made from ice cream!
Watch this video to show you exactly how to make spaghetti ice cream at home. My 4-year-old daughter Zoë loved helping me make it!
Spaghetti ice cream is such an iconic German ice cream specialty that I have even made it on local Kansas City TV before!
Spaghettieis (Spaghetti Ice Cream)
- 1.4 liters vanilla ice cream gelato (Italian-style ice cream) would be most comparable
- 70 grams whipped cream I make my own by whipping together heavy whipping cream, a little powdered sugar and vanilla extract.
- 50 grams white chocolate I buy it in a bar (in the baking section), then grate it using a cheese grater
- mint for garnish, optional
- Put your spätzle press (or potato ricer) and serving bowls in a freezer at least 30 minutes before serving. This way your ice cream won't melt right away and look like spaghetti longer.
- Make the strawberry sauce by pureeing the trimmed strawberries with the powdered sugar and vanilla extract. Strain through a fine mesh sieve and keep cold.1 pound strawberries, 30 grams powdered sugar, 1 teaspoon pure vanilla extract
- Set the ice cream out 10 minutes before serving.
- To serve, add about ¼ cup of whipped cream in the middle of the bowl, then press 2 scoops of ice cream through the press/ricer over the whipped cream. Add the sauce.
- Garnish with grated white chocolate and a mint leaf. Eat before it melts!