Emma German Spaghetti Ice Cream – Spaghettieis Recipe
Alongside Currywurst, SpaghettiEis is one of my favourite things to eat when visiting Germany. It isn’t fancy, has hardly any ingredients, yet tastes delicious.
All you need is vanilla ice cream, whipped cream, and strawberries and you can make Spaghettieis.
What Is German Spaghetti Ice Cream (Spaghettieis)?
It’s an ice cream dessert that looks like a plate of spaghetti with tomato sauce and grated cheese.
It just looks like spaghetti with vanilla ice cream “pasta”, fresh strawberry “tomato sauce”, and white chocolate or coconut “parmesan cheese.”
Who Invented Spaghetti Ice Cream?
A chap called Dario Fontanella from Mannheim created this delish concoction.
Where Can I Get Spaghetti Ice Cream?
You’ll find Spaghettieis served in most ice cream parlours in Germany.
Here is a photo of a spaghettieis from Leipzig.
How can I make spaghettieis at home?
Spaghettieis Recipe (German Spaghetti Ice Recipe)
Serves 2
To make your own spaghettieis, you will need a standard spätzle press or potato ricer.
Ingredients
4 scoops of vanilla gelato (or ice cream)
400g (14oz) fresh strawberries, washed and hulled
1 tbsp sugar
100g (3.5oz) unsweetened whipped cream
white chocolate, for grating
Method
Wash and dry the potato ricer or spätzle press, then put it in the freezer for around 15 minutes.
Place the washed and hulled strawberries in a blender. Add the sugar and blend until smooth.
Add a dollop of whipped cream on a chilled plate.
Put two scoops of ice cream into the spätzle press/potato ricer, squeeze the ice cream through the holes, and swirl it onto the plate, covering the whipped cream.
Pour the strawberry sauce over the ice cream spaghetti.
Grate some white chocolate over the strawberry sauce and serve.
Tip
If you have leftover sauce, it can be stored in the refrigerator for three days, delish with plain yoghurt.
German Spaghettieis Spaghetti Ice Recipe
Ingredients
- 4 scoops of vanilla gelato or ice cream
- 400 g 14oz fresh strawberries, washed and hulled
- 1 tbsp sugar
- 100 g 3.5oz unsweetened whipped cream
- white chocolate for grating
Instructions
- Wash and dry the potato ricer or spätzle press, then put it in the freezer for around 15 minutes.
- Place the washed and hulled strawberries in a blender. Add the sugar and blend until smooth.
- Add a dollop of whipped cream on a chilled plate.
- Put two scoops of ice cream into the spätzle press/potato ricer, squeeze the ice cream through the holes, and swirl it onto the plate, covering the whipped cream.
- Pour the strawberry sauce over the ice cream spaghetti.
- Grate some white chocolate over the strawberry sauce and serve.
