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.