Spaghettieis (Spaghetti Ice Cream)
Spaghetti-Eis, or spaghetti ice cream, looks like pasta with tomato sauce from a distance. Of course it's not quite pasta at all, but instead it's a 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 is where the ice cream meets the whipped cream and freezes it just a little bit. Spaghettieis was invented by Dario Fontanella, a 17-year-old, at his father's ice cream shop in Mannheim, Germany.
Servings: 4 servings
Calories: 585kcal
Equipment
- 1 Spätzle Press or potato ricer
- 1 blender or food processor
- 1 Cheese Grater for grating the white chocolate
Ingredients
Strawberry Sauce
- 1 pound strawberries using fresh is a must
- 30 grams powdered sugar
- 1 teaspoon pure vanilla extract
Other
- 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
Instructions
- 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!
Video
Notes
Keep everything cold! Freeze your bowls and press for about 30 minutes or longer before making your spaghetti ice cream. Otherwise you may notice it melts too fast and doesn't look like spaghetti so much.
Let your ice cream sit out for a bit before using for making your Spaghetti-Eis, so you are more easily able to press it through the spätzle press.
Nutrition
Calories: 585kcal | Carbohydrates: 72g | Protein: 9g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 102mg | Sodium: 170mg | Potassium: 625mg | Fiber: 4g | Sugar: 63g | Vitamin A: 959IU | Vitamin C: 68mg | Calcium: 311mg | Iron: 1mg