Spaghettieis -- a Novelty German Ice Cream Sundae

Prepare the Strawberry Sauce

1. Cut the strawberries in half or quarters and place in a blender.
2. Add the orange juice and 2 tablespoons sugar and blend until smooth. Add a little more juice or sugar to taste, if needed.
3. Refrigerate until very cold, or up to one day.

Assemble the Sundaes

1. Whip the cold whipping cream until soft peaks form.
2. Add sugar to taste and beat until stiff. 
3. Place a dollop of whipped cream onto each plate or sundae cup.

1. Use an extra plate to hold the ​potato ricer and scoop about 1 cup of ice cream into it.
2. Holding the ricer over the sundae plate, squeeze the ice cream through the holes and swirl it onto the plate, over the whipped cream. Repeat for the other plates.
3. Pour the strawberry sauce over each ice cream "noodle" creation and sprinkle with shaved, white chocolate or coconut shreds.
4. Serve immediately.

Notes

• 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.