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German Spaghetti Ice Cream Recipe: Oma's Spaghettieis

Spaghetti Ice Cream Recipe: Vanilla ice cream pressed into spaghetti strands, topped with strawberry sauce, chocolates, and white chocolate shavings ... a playful German treat! It's spaghettieis, just like they serve in Germany.

Ingredients:

• 8 - 10 oz (227 - 283 g) fresh strawberries, quartered
• 3 tbsp (45 ml) orange juice
• 3 tbsp (39 g) granulated sugar, divided
• 1 cup (240 ml) heavy whipping cream
• 3 - 4 cups (450 - 600 g) vanilla ice cream
• FERRERO ROCHER chocolates (optional)
• white chocolate shavings or coconut shreds, to garnish

Instructions:

1. Place 4 dessert plates and a spätzle press in the fridge or freezer until ready to use.
2. Put the strawberries and orange juice in a blender. Blend until smooth. Add 1½ tablespoons (19.5 grams) of the sugar, or to taste, and blend again. Place the strawberry sauce in the fridge until ready to use.
3. Whip the heavy cream, adding the remaining 1½ tablespoons (19.5 grams) sugar, or to taste, until stiff.
4. Spoon a quarter of the whipped cream on each plate.
5. Fill the cold spätzle press with ice cream. Squeeze the press and let the ice cream noodles cover the whipped cream.
6. Pour the strawberry sauce over top. Place a few FERRERO ROCHER chocolates, if using, on the sauce and sprinkle the white chocolate shavings or coconut shreds over top.
7. Serve immediately.

Notes/Hints:

• Use a potato ricer with fairly large holes if you don’t have a spätzle press.
• A creamy ice cream is best. Vanilla gelato is used in Germany.
• Make sure that everything is really, really cold and keep items and ingredients in the fridge/freezer until needed.
• This dessert starts to melt quickly, so have everything ready to go.

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