Spaghettieis: A Novelty German Ice Cream Sundae

Eddy Zecchinon / EyeEm / Getty Images
Prep: 20 mins
Cook: 0 mins
Total: 20 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
321 Calories
15g Fat
45g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4
Amount per serving
Calories 321
% Daily Value*
Total Fat 15g 19%
Saturated Fat 13g 63%
Cholesterol 2mg 1%
Sodium 70mg 3%
Total Carbohydrate 45g 16%
Dietary Fiber 2g 9%
Protein 4g
Calcium 87mg 7%
*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.


  • 1 pound fresh strawberries (washed and hulled)
  • 2 to 3 tablespoons orange juice
  • 1/4 cup sugar (divided)
  • 1 cup whipping cream
  • 4 cups softened vanilla ice cream
  • 2 to 3 tablespoons white chocolate shavings (or coconut shreds)

Steps to Make It

Prepare the Strawberry Sauce

  1. Gather the ingredients.

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

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

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

Assemble the Sundaes

  1. Gather the ingredients.

  2. Whip the cold whipping cream until soft peaks form.

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

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

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

  6. 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.

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

  8. Serve immediately.


  • 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.