Recipes Desserts Frozen Dessert Recipes Spaghetti Ice Cream Sundae (Spaghetti-Eis) 5.0 (3) 1 Review 2 Photos This spaghetti ice cream sundae, or spaghettieis, is a popular German ice cream dish made to look just like a plate of spaghetti, featuring vanilla ice cream "noodles," strawberry sauce, and white chocolate shavings. By Jillian Barreca Updated on November 19, 2024 Save Rate Print Share Add Photo 2 2 Prep Time: 30 mins Freeze Time: 30 mins Total Time: 1 hr Servings: 4 Yield: 4 servings Jump to Nutrition Facts Jump to recipe Everyone in Germany loves Spaghettieis, a wacky ice cream confection that closely resembles a plate of spaghetti. It was created in the 1960s in Germany by an Italian ice cream connoisseur named Dario Fontanella. Since then, it’s become a favorite at ice cream parlors across the country. It starts with a mound of whipped cream which is topped with vanilla ice cream, extruded through a potato ricer (or spätzle press) to mimic spaghetti. Everything is then finished with strawberry sauce and white chocolate shavings. When the cold ice cream hits the whipped cream, the outside of the whipped cream freezes slightly, making a crackly shell. But to make this at home, you have to thaw the ice cream a bit, which doesn't freeze the whipped cream in the same way it would at an ice cream parlor. To remedy this, just stick the mound of whipped cream in the freezer for 30 minutes so the outside hardens. The ingredient list itself is short: heavy cream, strawberries, lemon juice, sugar, vanilla ice cream and white chocolate. For me, this is the perfect funky summer dessert: fun and easy to assemble, light (thanks to the frozen whipped cream base) and fruity. Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings 4 cups (32 ounces) vanilla ice cream 1/2 cup heavy cream 3 tablespoons white sugar, divided 2 cups strawberries, washed, dried, and halved 1 tablespoon lemon juice 1/3 cup white chocolate shavings Directions Place a potato ricer (or spaetzle press) in the freezer for 1 hour as you prepare the rest of the ingredients. Whip heavy cream and 1 tablespoon sugar in a bowl with an electric mixer into stiff peaks. Scoop cream into a piping bag and pipe 2 to 3 tablespoons cream in a tall dollop onto 4 ice cream bowls or plates. The piping bag allows you to have more control but you can also do this using a spoon, if need be. Place the bowls in the freezer for 30 minutes to allow cream to firm up slightly. Blend sliced strawberries, remaining 2 tablespoons sugar, and lemon juice together until smooth and well combined. Pour into an airtight container and store in the refrigerator. Once sufficiently chilled, remove one bowl from the freezer at a time. Fill the cold potato ricer with 1 cup ice cream and squeeze it over the frozen cream. Depending on the consistency of your ice cream, you might find that you have to let it soften at room temperature for 5 minutes before you can properly extrude the "noodles." Repeat with the remaining bowls. Top each sundae with about a 1/4 cup of strawberry sauce. Finish with a generous sprinkling of white chocolate shavings. Serve immediately. fabeveryday Tips for Making Spaghettieis Chill your potato ricer. Make sure to put the potato ricer (or spaetzle press) in the freezer at least one hour before assembly. This prevents the ice cream from melting and maintains the shape of the noodles.Choose the right setting. Use the smallest setting on the ricer so that you get perfectly thin spaghetti shapes.Practice your technique. The trickiest part of making this sundae is getting the consistency of the ice cream right. It needs to be soft enough to squeeze through the ricer but not so soft that it doesn't hold its shape. Start with a test scoop to see if your ice cream needs to rest at room temperature for five minutes before you can start extruding.Use the best berries. This sundae uses a fresh strawberry sauce, so make sure to get the ripest strawberries you can for maximum flavor. Once made, keep the sauce as cold as possible so it doesn't melt the ice cream.Save some freezer space. If you want to save space in your freezer, pipe the whipped cream dollops onto a parchment-lined baking sheet. They can be peeled off of the parchment once frozen and then placed into chilled ice cream bowls. I Made It Print Nutrition Facts (per serving) 711 Calories 40g Fat 79g Carbs 10g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 711 % Daily Value * Total Fat 40g 52% Saturated Fat 25g 125% Cholesterol 136mg 45% Sodium 204mg 9% Total Carbohydrate 79g 29% Dietary Fiber 3g 12% Total Sugars 71g Protein 10g 20% Vitamin C 53mg 59% Calcium 352mg 27% Iron 1mg 4% Potassium 657mg 14% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.