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Prep 15 mins
Cook 0 mins
While stationed in Germany, there was a little Italian Ice Cream Shop we loved to go to that served spaghetti ice. Basically it's vanilla ice cream, extruded through a press to resemble pasta noodles, topped with strawberry sauce (the spaghetti sauce), and sprinkled with a little coconut (the parmesan cheese). To make this, you need a ricer--a two handled press to extrude the ice-cream through. There is something about that process that makes the ice cream taste different--sort of like what Diary Queen does to their soft-serve ice cream. Serve this to guest after a nice Italian dinner--they will be so impressed.
- Process the strawberries and sugar in a mixer or food processor. Pulse until nearly smooth, but leave a few chunks. This is best done at least a couple of hours before serving to give the strawberries a chance to absorb the sugar.
- Press the ice cream through a ricer into a clear glass bowl to make the "pasta". This is not easy. It takes a little time and some muscle power, but it’s worth it.
- Top the ice cream (pasta) with the strawberry sauce (spaghetti sauce).
- Sprinkle with coconut (the cheese topping).
- Serve immediately.