Spaghettieis

Overview

Spaghettieis is a playful German ice cream sundae styled to look like a plate of pasta, complete with a red “sauce” and snowy “cheese.” It captures the fun of classic gelato artistry: strands extruded through a ricer mimic noodles, bright fruit purée stands in for tomato sauce, and sweet shavings suggest grated cheese.

Ingredients

• vanilla ice cream
• strawberries
• granulated sugar
• lemon juice
• whipped cream
• white chocolate
• wafer cookies
• dark chocolate (optional)
• coconut flakes (optional)

Equipment

• Potato ricer or spaetzle press
• Chilled plates or shallow bowls
• Small saucepan and spatula
• Microplane or fine grater
• Ice cream scoop and metal spoon

Make the sauce

1. Combine strawberries, granulated sugar, and lemon juice in a small saucepan. Mash gently, bring to a light simmer, and stir until the mixture looks glossy and slightly thickened. Remove from heat and let it cool until comfortably pourable.
2. For an ultra-smooth finish, strain the sauce; for more texture, leave it rustic. Taste and adjust with a touch more granulated sugar or a splash of lemon juice as needed.

Prepare the base

1. Chill your serving plates. Spoon a soft mound of whipped cream into the center of each plate and spread it gently into a low cushion to catch the “noodles.”
2. Grate a generous amount of white chocolate with a microplane and set aside in a cool place.

Form the noodles

1. Ensure the vanilla ice cream is firm yet pliable. If it’s too hard, let it stand briefly; if too soft, return it to the freezer until it holds its shape.
2. Load a potato ricer with scoops of vanilla ice cream. Press directly over the plate so delicate strands fall onto the bed of whipped cream, piling up like twirled pasta.

Finish and garnish

1. Ladle the cooled sauce made from strawberries across the “noodles,” allowing rivulets to pool along the edges.
2. Shower the top with finely grated white chocolate to mimic grated cheese.
3. Tuck a few wafer cookies into the side for crunch and playful presentation.
4. Optional flourish: add a light dusting of finely grated dark chocolate for a pepper-like speckle, or sprinkle a pinch of coconut flakes for a different texture.

Pro tips

• Chill the ricer or press before forming strands to keep the vanilla ice cream from sticking.
• Adjust the sauce balance: more granulated sugar for sweetness or extra lemon juice for brightness, depending on your strawberries.
• Keep grated white chocolate fluffy by grating it cold and handling minimally.
• Serve as soon as assembled so the strands of vanilla ice cream stay well-defined over the cool whipped cream base.

Serving and enjoyment

Present the plate immediately, letting guests admire the pasta illusion before diving in. Each spoonful should capture creamy strands of vanilla ice cream, the tangy sweetness of a sauce made with ripe strawberries, a soft cushion of whipped cream, and a snowy finish of white chocolate. Offer extra wafer cookies on the side and a touch more grated dark chocolate if you enjoy a lightly bitter counterpoint.

Make-ahead and storage

Prepare the sauce with strawberries, granulated sugar, and lemon juice in advance and keep it chilled in a sealed container. Store grated white chocolate in a cool, dry spot. Form the strands of vanilla ice cream only at serving time, keeping the ricer cold. Hold whipped cream chilled until plating, and protect wafer cookies in an airtight container so they stay crisp.

Variations

• Classic: Keep it simple with strawberries for the sauce, abundant white chocolate shavings, and crunchy wafer cookies.
• Dark speckle: Finish with an extra pinch of finely grated dark chocolate for contrast.
• Tropical accent: Add a light snowfall of coconut flakes to bring gentle aroma and texture.
• Sweeter or brighter: Nudge the sauce toward your preference by tweaking granulated sugar and lemon juice based on the natural sweetness of your strawberries.