This recipe is pure nostalgia mixed with a creative twist that turns dessert into a fun, childhood-inspired adventure, like crafting the sweetest pasta dish ever. I love how it transforms ordinary ingredients into an Instagram-worthy treat that satisfies both my sweet tooth and my inner child.
I adore the art of taking traditional desserts and morphing them into wonderfully whimsical forms. My Spaghetti Ice Cream 2 is that kind of delightful.
I present it in a way that makes my family and friends giggle, and the flavors and textures combine in a way that makes them gasp in thrilled surprise. Indeed, with this dish, which I have sometimes called “pasta with sauce,” I have achieved dessert that’s not just dinner table conversation but also the stuff of Instagram dreams.
Ingredients
2 cups vanilla ice cream: Offers a creamy, sweet flavor that’s high in sugar and fat.
1 cup frozen strawberries, thawed: Provides natural sweetness; is high in fiber and Vitamin C.
Two tablespoons of sugar: Enhances sweetness, is high in carbohydrates.
1/4 cup of whipped cream: Lighter, with a high fat and calorie content.
1 ounce of white chocolate, finely grated: Contributes creamy sweetness, rich in sugar and fat.
1/4 cup of crushed waffle cones or cookies: Provides the needed crunchy texture, and is high in carbs.
Ingredient Quantities
- 2 cups vanilla ice cream
- 1 cup frozen strawberries, thawed
- 2 tablespoons sugar
- 1/4 cup whipped cream
- 1 ounce white chocolate, finely grated
- 1/4 cup crushed waffle cones or cookies (optional)
Instructions
1. Let the vanilla ice cream soften a bit at room temperature for about 5-10 minutes so that it is a little easier to work with.
2. As you wait, put the strawberries that have been thawed into a blender or food processor with the sugar and blend until smooth to create the sauce.
3. If deseeding the mixture is desired, strain it through a fine-mesh sieve, then set the sauce aside.
4. Take the vanilla ice cream, which has been softened just enough to make it barely workable, and pack it into a potato ricer or a piping bag fitted with a small round tip to create spaghetti-shaped ice cream.
5. Rapidly “extrude” the ice cream onto service plates, coiling it as you go to make it resemble a dish of spaghetti pasta.
6. Evenly drizzle the strawberry sauce over the ice cream “spaghetti” so it looks like tomato sauce.
7. To make “grated Parmesan,” finely grate white chocolate and sprinkle it over the strawberry-topped ice cream.
8. Top with whipped cream.
9. Add texture by sprinkling the dish with the crushed waffle cone or cookies, if you want to.
10. Enjoy your creative Spaghetti Ice Cream dessert and serve it right away, unless you want to watch it slowly become a puddle of melted ice cream.
Equipment Needed
1. Blender or food processor
2. Fine-mesh sieve (optional for deseeding)
3. Potato ricer or piping bag with small round tip
4. Service plates
5. Grater (for white chocolate)
FAQ
- What is the purpose of using a potato ricer in this recipe?The ice cream is extruded into spaghetti-like strands using a potato ricer, giving the dessert its signature look.
- Can I use any other fruits besides strawberries for the sauce?Certainly! You may replace other berries, like raspberries or blackberries, to generate different flavors and colors for the topping.
- Is it necessary to finely grate the white chocolate?To achieve the look of Parmesan cheese, the white chocolate should be grated into fine shavings, which guarantees that it will melt quickly on the “spaghetti.”
- Can I prepare this dessert in advance?Fresh is best, but you can prepare the strawberry sauce and toppings ahead of time to assemble them even more easily right before serving.
- What are some serving suggestions for Spaghetti Ice Cream?For the best experience, serve right away drizzled with sauce made from strawberries, topped with whipped cream, and sprinkled with finely grated white chocolate.
Substitutions and Variations
Vanilla Ice Cream: Use any other flavor, such as chocolate or strawberry ice cream, as a substitute.
Strawberries from the freezer: Use frozen raspberries or mixed berries instead.
Sweeteners: For a natural alternative, use honey or agave syrup.
Coconut Whipped Cream: Substitute with dairy-free, coconut cream whipped version for a vegan option.
Milk Chocolate or Dark Chocolate: Use white chocolate for a different taste profile.
Pro Tips
1. Pre-chill your plates: Before starting, place your serving plates in the freezer. This helps the ice cream maintain its shape longer after being extruded.
2. Use high-quality vanilla ice cream: The flavor and texture of your ice cream spaghetti largely depend on the quality of the ice cream. Choose a brand known for its rich, creamy texture.
3. Enhance the strawberry sauce: For a more complex flavor, add a splash of lemon juice or a few mint leaves to the strawberry and sugar mixture before blending. This will brighten up the sauce.
4. Finely grate the white chocolate: To mimic the look of Parmesan closely, use the finest grater you have, such as a microplane. This will create delicate shavings that enhance the presentation.
5. Experiment with toppings: Try adding other toppings like toasted nuts or shredded coconut for additional flavor and texture if you’re feeling adventurous.
Spaghetti Ice Cream 2 Recipe
My favorite Spaghetti Ice Cream 2 Recipe
Equipment Needed:
1. Blender or food processor
2. Fine-mesh sieve (optional for deseeding)
3. Potato ricer or piping bag with small round tip
4. Service plates
5. Grater (for white chocolate)
Ingredients:
- 2 cups vanilla ice cream
- 1 cup frozen strawberries, thawed
- 2 tablespoons sugar
- 1/4 cup whipped cream
- 1 ounce white chocolate, finely grated
- 1/4 cup crushed waffle cones or cookies (optional)
Instructions:
1. Let the vanilla ice cream soften a bit at room temperature for about 5-10 minutes so that it is a little easier to work with.
2. As you wait, put the strawberries that have been thawed into a blender or food processor with the sugar and blend until smooth to create the sauce.
3. If deseeding the mixture is desired, strain it through a fine-mesh sieve, then set the sauce aside.
4. Take the vanilla ice cream, which has been softened just enough to make it barely workable, and pack it into a potato ricer or a piping bag fitted with a small round tip to create spaghetti-shaped ice cream.
5. Rapidly “extrude” the ice cream onto service plates, coiling it as you go to make it resemble a dish of spaghetti pasta.
6. Evenly drizzle the strawberry sauce over the ice cream “spaghetti” so it looks like tomato sauce.
7. To make “grated Parmesan,” finely grate white chocolate and sprinkle it over the strawberry-topped ice cream.
8. Top with whipped cream.
9. Add texture by sprinkling the dish with the crushed waffle cone or cookies, if you want to.
10. Enjoy your creative Spaghetti Ice Cream dessert and serve it right away, unless you want to watch it slowly become a puddle of melted ice cream.
