Quick Recipe Version (TL;DR)
Quick Ingredients
- 400 g strawberries (about 3 cups), hulled
- 50 g granulated sugar (1/4 cup), plus pinch of salt
- 1 tbsp fresh lemon juice; 1 tsp balsamic vinegar (optional)
- 240 ml heavy cream (1 cup) + 1 tbsp powdered sugar + 1/2 tsp vanilla
- 1 liter vanilla ice cream (about 4 cups; 2 pints), very cold
- 40 g white chocolate, finely grated
- 4 wafer fans or sugar-cone pieces; fresh mint (optional)
Do This
- 1. Simmer strawberries, sugar, lemon, salt (and balsamic if using) 3–4 minutes over medium heat (85–90°C / 185–194°F). Blend smooth; chill.
- 2. Freeze serving plates and the potato ricer/spätzle press for 10 minutes.
- 3. Whip cream with powdered sugar and vanilla to soft peaks; keep cold.
- 4. Let the ice cream sit 3–5 minutes until just pliable; cut into chunks.
- 5. Spoon whipped cream onto cold plates. Press ice cream through ricer in long strands over the cream to form “spaghetti.”
- 6. Spoon on strawberry “sauce,” shower with grated white chocolate, add a wafer, garnish with mint, and serve immediately.
Why You’ll Love This Recipe
- Playful German classic that looks like pasta but tastes like a dreamy sundae.
- Silky strawberry coulis and delicate white chocolate “parmesan” for spot-on flavor balance.
- Simple equipment: a potato ricer or spätzle press turns ice cream into perfect “noodles.”
- Make-ahead friendly sauce—assemble to order in minutes.
Grocery List
- Produce: 400 g strawberries, 1 lemon, fresh mint (optional)
- Dairy: 1 liter vanilla ice cream, 240 ml heavy cream, 40 g white chocolate
- Pantry: Granulated sugar, powdered sugar, vanilla extract, balsamic vinegar (optional), fine sea salt, wafer fans or sugar cones
Full Ingredients
Strawberry “Tomato” Sauce
- 400 g ripe strawberries, hulled and halved (about 3 cups)
- 50 g granulated sugar (1/4 cup), plus more to taste
- 1 tbsp fresh lemon juice
- 1 tsp balsamic vinegar (optional, adds depth and a “cooked sauce” vibe)
- Pinch fine sea salt
Whipped Cream Base
- 240 ml heavy cream, very cold (1 cup)
- 12 g powdered sugar (1 tbsp)
- 1/2 tsp pure vanilla extract
Ice Cream “Spaghetti” & Garnish
- 1 liter premium vanilla ice cream (about 4 cups; 2 pints), very cold but slightly pliable
- 40 g white chocolate, finely grated (about 1.4 oz)
- 4 wafer fans or sugar-cone pieces
- Fresh mint leaves (optional)
- Optional: 4 small chocolate truffles for “meatballs”
Step-by-Step Instructions
Step 1: Cook and chill the strawberry sauce
Combine strawberries, sugar, lemon juice, balsamic (if using), and a pinch of salt in a small saucepan. Cook over medium heat until the berries release juices and the sugar dissolves, 3–4 minutes. Aim for a gentle simmer of 85–90°C (185–194°F); do not vigorously boil. Blend until smooth, then taste and adjust sugar if needed. For an ultra-smooth “tomato sauce” look, strain through a fine sieve. Spread the sauce in a thin layer in a shallow bowl and refrigerate (or set over an ice bath) until cool to about 10°C (50°F), 10–15 minutes.
Step 2: Chill plates and tools
Place 4 shallow plates in the freezer for 10 minutes. Chill your potato ricer or spätzle press (fine-hole disk) alongside—cold tools help the “spaghetti” extrude cleanly and resist melting.
Step 3: Whip the cream base
In a cold bowl, whip heavy cream with powdered sugar and vanilla to soft peaks (3–4 minutes by hand or 1–2 minutes with a mixer). Keep covered and refrigerated until assembly. This creamy mound will lift and shape the “pasta” strands just like a twirl of noodles.
Step 4: Temper the ice cream
Remove the vanilla ice cream from the freezer and let it stand at room temperature for 3–5 minutes until just pliable but still very cold (around −12 to −10°C / 10–14°F). Cut into large chunks that fit your ricer. If the ice cream is too hard, it may crack; too soft and it will melt quickly.
Step 5: Press the “spaghetti”
Place a generous dollop (about 2–3 tablespoons) of whipped cream in the center of each cold plate. Load the ricer with ice cream and press smoothly over the whipped cream, moving in a circular motion to create long, delicate strands that drape like spaghetti. Refill as needed, aiming for about 250 ml (1 cup) ice cream per serving.
Step 6: Sauce, “parmesan,” and serve
Spoon 2–3 tablespoons of the cooled strawberry sauce over the “spaghetti,” letting it pool naturally. Shower with finely grated white chocolate to mimic parmesan. Add a wafer fan or a shard of sugar cone, plus a mint sprig if you like. Serve immediately while the strands still hold definition—Spaghettieis waits for no one!
Pro Tips
- Freeze everything you can: plates, ricer parts, even the grater. Cold gear = clean strands.
- The right texture matters: ice cream should pressable but not soft. A 3–5 minute temper is usually perfect.
- Use a fine-hole ricer or spätzle press for slender, pasta-like strands. Wide holes make “udon.”
- Grate white chocolate cold (refrigerated or briefly frozen) for fluffy, snow-like shavings.
- Cool the sauce fully—warm coulis will melt your “pasta.”
Variations
- Classic “Bolognese”: Fold a few finely diced strawberries into the coulis and add 1–2 chocolate truffles as “meatballs.”
- Black Forest Style: Use cherry sauce instead of strawberry and finish with dark chocolate shavings and a cherry on top.
- Vegan Spaghettieis: Use dairy-free vanilla ice cream, coconut whipped cream, and plant-based white chocolate.
Storage & Make-Ahead
Strawberry sauce can be made up to 3 days ahead and kept refrigerated in an airtight container; stir before using. Grate white chocolate up to 1 day ahead and refrigerate. Whip the cream up to 2 hours in advance and keep it cold. Assemble Spaghettieis right before serving—the strands look best within 5 minutes. For parties, you can press portions onto parchment-lined trays and freeze 10–15 minutes to hold, then add sauce and toppings just before serving.
Nutrition (per serving)
Approximate values: 650 calories; 40 g fat; 59 g carbohydrates; 6 g protein; 160 mg sodium. Values will vary with ice cream brand and toppings.
