Spaghetti ice cream

    30 min

    Spaghetti ice cream is hugely popular in Germany where it's called 'Spaghettieis' and served in virtually every ice cream parlour. It is mostly made with strawberry sauce but raspberry or cherry sauce is equally delicious and looks just like tomato sauce! The cream base is optional, I usually omit it to make it less rich. You need a potato ricer for this recipe.


    Pennsylvania, United States
    3 people made this

    Serves: 4 

    • 1 (284ml) tub double cream (optional)
    • 1 (100g) bar white chocolate
    • 1 (900ml) tub vanilla ice cream, slightly softened
    • 250ml strawberry, raspberry or cherry dessert sauce

    Prep:10min  ›  Extra time:20min freezing  ›  Ready in:30min 

    1. Whip the cream till it stands in soft peaks. Spread 2 tablespoons in a circle on the centre of each dinner plate. Put the plates in the freezer till the cream has hardened.
    2. Place the potato ricer and the chocolate in the freezer for a few minutes. A chilled tool helps to prevent the ice cream from melting quickly, and chilled chocolate is easier to grate.
    3. Take the potato ricer and one plate out of the freezer. Swiftly press 2 to 3 scoops vanilla ice cream, or as much as you can fit into the potato ricer, through the ricer onto the plate.
    4. Pour some dessert sauce over the 'spaghetti'.
    5. Grate white chocolate on top and serve the first portion, then take the second plate for the next portion out of the freezer and repeat process.

    See it on my blog

    Spoonfuls of Germany

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