Spaghetti Ice Cream

Recipe by HeatherFeather
READY IN: 10mins


  • 1 12
    cups vanilla ice cream, approximately,to taste
  • 14 - 12
    cup strawberry ice cream topping, or other red berry dessert sauce
  • 14 - 12
    cup chocolate ice cream, to taste
  • 2
    tablespoons finely chopped nuts (such as almonds, pistachios, hazelnuts, peanuts)
  • 2 -3
    fresh mint leaves, as garnish


  • Place slightly softened vanilla ice cream into the cavity of a large potato ricer and squeeze over a serving plate, swirling around and around so that you produce a mound of vanilla ice cream spaghetti strands.
  • Make sure your vanilla ice cream is soft enough to press through your potato ricer (too soft and it will melt and make a mess)- it needs to be just soft enough to squeeze through easily, and this may take a little practice.
  • When you feel satisfied that you have enough spaghetti stands mounded onto your plate for a serving, then place a small scoop of chocolate ice cream in the center to simulate a meatball.
  • Ladle the red berry sauce over the top of the meatball, and spilling over onto the spaghetti.
  • Sprinkle with some very finely ground nuts to simulate ground Parmesan cheese and garnish with a sprig of mint leaves to simulate fresh basil.
  • Serve immediately.