recipe-Homemade Spaghettieis
Homemade Spaghettieis
Is it Spaghetti?!… Is it bolognese sauce with grated parmesan?!… No, it’s an ICE CREAM SUNDAE!.. “Spaghettieis” to be exact, pronounced Spaghetti-ice. This very creative yet simple dessert originated in Germany in 1969 and has been a favourite there ever since. It was created by Dario Fontanella, son of an Italian immigrant and owner of an ice cream parlour in Mannheim, Germany. If you have never heard of it before, it’s understandable as it is rarely seen outside of Germany… So without further undo, we present to you, this homemade Spaghettieis recipe, featuring vanilla ice cream, whipped cream and fresh strawberries! COOL!
INGREDIENTS
• 1 cup [8oz / 215 g] strawberries (sliced)
• 1 Tablespoon orange or lemon juice
• 1 Tbls sugar
• 1/2 cup [113 ml] heavy cream
• 1 Tbls vanilla sugar
• 2-3 cups [300 -450 g] vanilla ice cream or gelato
• 2 teaspoon grated white chocolate or coconut flakes
1. Place the *potato ricer, ice cream scoop and serving plates in the freezer for 10-15 minutes. *If you don’t have a potato ricer, you can pick them up from most stores that sell kitchen utensils, we found this one from Kmart stores for $14: https://www.kmart.com.au/product/potato-ricer-43231133/
2. If the ice cream isn’t easy to scoop, place it in the fridge for 5-10 minutes to soften up a bit
3. Puree strawberries, orange juice and sugar in a blender or food processor. Pour the sauce into a bowl and store in the fridge until you’re ready to use it
4. When you’re ready to serve Spaghettieis, gather all of your ingredients and be prepared to work quickly
5. Place a spoonful of heavy cream on a chilled plate
6. Add a couple scoops of ice cream to the potato ricer. Hold the ricer over the whipped cream and press the ice cream through, swirling the ice cream spaghetti over the whipped cream
7. Top with strawberry sauce and a sprinkle of grated white chocolate or coconut flakes Serve immediately!
1. Spaghettieis melts quickly! Serve it as soon as you make it
2. To get the best noodles, the ice cream needs to be a bit soft — but not too soft, otherwise it will melt too quickly once on the plate. If you can’t easily scoop the ice cream, place it in the fridge for 5-10 minutes. That will soften it up a bit without melting it.
3. Keep the strawberry sauce in the fridge until you use it.
4. If you use lemon juice instead of orange juice in the strawberry sauce, you might want to add a little extra sugar.
5. We use white sugar in the strawberry sauce and vanilla sugar in the whipped cream. You can do the same or just use all white sugar or all vanilla sugar. Or use a different sweetener of your choice.
6. This is one of those recipes where the ingredients don’t need to be measured exactly. You can make everything to your taste – type of vanilla ice cream, portion size, sweetness of the sauce, etc.
7. This recipe makes 2 portions, you can half the recipe for 1 portion or double it for 4 portions!
facebook back