Spaghettieis: A Novelty German Ice Cream Sundae

Spaghettieis: A Novelty German Ice Cream Sundae

The Spruce / Abbey Littlejohn

Prep: 20 mins
Cook: 0 mins
Total: 20 mins
Servings: 4 servings
Nutrition Facts (per serving)
615 Calories
39g Fat
61g Carbs
8g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 615
% Daily Value*
Total Fat 39g 50%
Saturated Fat 24g 122%
Cholesterol 127mg 42%
Sodium 131mg 6%
Total Carbohydrate 61g 22%
Dietary Fiber 3g 12%
Total Sugars 54g
Protein 8g
Vitamin C 74mg 368%
Calcium 246mg 19%
Iron 1mg 4%
Potassium 543mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Spaghettieis is a fun ice cream sundae created by Dario Fontanella, son of an Italian immigrant and owner of an ice cream parlor in Mannheim, Germany, in 1969. It has been a German specialty since then but is virtually never seen outside of Germany.

The original method called for pressing vanilla ice cream through a spaetzle press, but it's unlikely you'll find one in the U.S. Using a potato ricer is an alternative method. Pressing ice cream through a potato ricer creates "noodles," strawberry sauce looks like tomato sauce, and coconut or white chocolate shavings play the Parmesan cheese role.

Serve it to your kids—and adults—as a whimsical and unique treat.

Ingredients

  • 1 pound fresh strawberries

  • 3 tablespoons orange juice

  • 1/4 cup sugar

  • 1 cup whipping cream

  • 4 cups vanilla ice cream

  • 3 tablespoons white chocolate

Steps to Make It

Prepare the Strawberry Sauce

  1. Gather the ingredients.

    Strawberry Sauce ingredients

    The Spruce / Abbey Littlejohn

  2. Cut strawberries in half or quarters, and place in a blender.

    Cut the strawberries in half or quarters, and place them in a blender

    The Spruce / Abbey Littlejohn

  3. Add orange juice and 2 tablespoons of sugar, and blend until smooth. Add a little more juice or sugar to taste, if needed.

    strawberries blended with sugar and orange juice

    The Spruce / Abbey Littlejohn

  4. Refrigerate until very cold, or up to one day.

    strawberry sauce in a bowl

    The Spruce / Abbey Littlejohn

Assemble the Sundaes

  1. Gather the ingredients.

    Sundae ingredients

    The Spruce / Abbey Littlejohn

  2. Whip cold whipping cream until soft peaks form.

    Whip the cold whipping cream until soft peaks form

    The Spruce / Abbey Littlejohn

  3. Add remaining sugar to taste, and beat until stiff. 

    add sugar to the whipped cream mixture

    The Spruce / Abbey Littlejohn

  4. Place a dollop of whipped cream onto each plate or sundae cup.

    whipped cream on plates

    The Spruce / Abbey Littlejohn

  5. Use an extra plate to hold the ​potato ricer, and scoop about 1 cup of ice cream into it.

    scoop ice cream into a potato ricer

    The Spruce / Abbey Littlejohn

  6. Holding ricer over sundae plate, squeeze ice cream through holes, and swirl it onto plate, over whipped cream. Repeat for other plates.

    ice cream pressed through the potato ricer

    The Spruce / Abbey Littlejohn

  7. Pour strawberry sauce over each ice cream "noodle" creation, and sprinkle with shaved, white chocolate, or coconut shreds.

    Pour the strawberry sauce over each ice cream "noodle" creation, and sprinkle with shaved, white chocolate

    The Spruce / Abbey Littlejohn

Tips

  • Creamier ice cream makes better-shaped "noodles." In Germany, vanilla gelato would be used. Buy the best quality ice cream you can find, or buy gelato, if that's possible.
  • The whipped cream freezes a little under the ice cream and makes a crackly crust, which some people really like, but you can omit the whipped cream if you wish.
  • You can use bottled strawberry sauce.
  • If you want to make this sundae even more elaborate, add chocolate "meatballs." You could use homemade truffles or malted milk balls to fill this role in a spaghetti and meatballs sundae.
  • Serve with shortbread, white chocolate chip, or sugar cookies to mimic Italian bread.