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Spaghetti-Eis (aka Spaghetti Ice Cream) is a popular German ice cream sundae that looks like a plate of spaghetti. A super fun ice cream dessert that both kids and adults will love! Learn how easy it is to make at home.
What Is Spaghetti-Eis?
Spaghetti-Eis is a popular German ice cream dessert that translates to “spaghetti ice cream”. Don’t worry, there is no actual spaghetti in this ice cream dish! It is simply a fun ice cream sundae that is presented to look like a plate of spaghetti.
I loved it as a kid and still love it as an adult! You’re never too old for this fun and whimsical German dessert! Picture this: long strands of vanilla ice cream or gelato shaped like spaghetti (often placed on top of a dollop of whipped cream), topped with strawberry sauce and grated white chocolate to resemble tomato sauce and Parmesan cheese. Yum!
Who invented spaghetti ice cream?
It was invented by Dario Fontanella in 1969, the son of an Italian immigrant and owner of an ice cream parlor in Mannheim, Germany. Fun fact: when he first served it to kids, some would cry because they wanted ice cream and not what they assumed was a plate of spaghetti.
Spaghetti-Eis has been a German favorite for decades and is served in virtually every ice cream parlor in Germany. This dessert was not well known outside of Germany until more recently. So you may not be able to find it in your city or town but the good news is that you can make it at home!
Here’s Why You’ll Love It
It’s basically a super fun strawberry ice cream sundae – what’s not to love?!
- Easy to make: All you need is vanilla ice cream, whipped cream (optional), strawberry sauce and white chocolate to make this fun dessert!
- Perfect summer dessert: Both kids and adults will love this ice cream treat on a hot summer day!
- Fun food prank: Such a fun and delicious food prank idea that would also be perfect to serve on April Fool’s Day!
- Spaghetti-Eis is a German dessert you need to try! If you are interested in more German dessert recipes, check out these Sweet German Waffles, German Cookies and Milchreis (German Milk Rice Pudding) recipes.
Ingredients You’ll Need
You will need the following ingredients to make Spaghetti Eis at home:
- Whipped Cream: This is an optional ingredient but is typically included. What’s a sundae without whipped cream after all? The whipped cream is actually hidden under the ice cream noodles so that it doesn’t take away from the look of the dish (and also helps to elevate the pile of ice cream strands). I find it best to whip your own since it is thicker (and tastier) than out of a can.
- Vanilla Ice Cream or Gelato: In Germany, vanilla gelato would be used since that’s the main type of ice cream served in ice cream parlors. However, any kind of vanilla ice cream works but creamier ice cream will make better shaped “noodles”.
- Strawberry Sauce: I like to use this easy strawberry compote since it tastes absolutely amazing with ice cream. However, you can use your favorite strawberry sauce, either homemade or store bought.
- White Chocolate: Some grated white chocolate is the finishing touch (resembles Parmesan cheese). It’s easiest to grate from a bar of white chocolate (chocolate chips won’t work well). I like to use a microplane grater but the small side of a box grater would also work. You can also substitute the grated white chocolate for shredded coconut.
Detailed ingredient list and directions located in the recipe card below.
Special Equipment
In order to transform the ice cream into “spaghetti”, you will need a potato ricer or Spätzle press.
How To Make Spaghetti Ice Cream (Spaghetti-Eis)
It’s really easy to make Spaghetti-Eis at home! Simply…
STEP 1: Place a dollop of whipped cream on a small chilled plate or bowl.
STEP 2: Add a couple scoops of ice cream into the potato ricer or Spätzle press. Hold over the whipped cream and press the ice cream through with a slight swirling motion to look like spaghetti noodles.
STEP 3: Top with strawberry sauce and a sprinkle of grated white chocolate or shredded coconut. Serve immediately!
Tips For Success
Tip #1: Make sure everything is chilled
Put the potato ricer (or Spätzle press) and serving dishes in the freezer for at least 10-15 minutes before making the Spaghetti-Eis. This helps prevent the ice cream from melting too fast. Also make sure that the strawberry sauce is cold (keep in the fridge until ready to use).
Tip #2: Soften the ice cream
If the ice cream is too firm, it will be very difficult to press through the holes of the potato ricer. It needs to be soft and really easy to scoop but not runny! Think of the consistency of gelato at an ice cream parlor. The best place to soften the ice cream is in the fridge. Leaving it out on the counter melts the edges and keeps the middle hard whereas in the fridge it will evenly soften. The amount of time will depend on how hard the ice cream is to begin with – check after 15 minutes and go from there.
Tip #3: Prep toppings in advance
Have everything ready to go so that the dessert can be quickly assembled and served before it melts. If making homemade strawberry sauce, prepare it in advance and chill in the fridge. Also have the grated white chocolate ready to sprinkle over top.
Variations
- Add “meatballs”: Add some chocolate “meatballs” to your spaghetti ice cream by placing some Ferrero Rocher chocolates on top or some other type of chocolate truffle.
- Substitute white chocolate: Substitute the grated white chocolate for shredded coconut or chopped blanched almonds.
- Add a cookie or wafer: Serve with shortbread, sugar cookie or a wafer to mimic a piece of bread or breadstick.
- Serve in a fun glass: Serve in a dessert glass or martini glass for a more elegant presentation if entertaining guests.
FAQ
Shpa-get-ee-ice (Spaghetti = spaghetti, Eis = ice cream)
You can use either one. Gelato is typically used in German ice cream parlors but can be difficult to find at the grocery store. I look for a creamy real vanilla ice cream at the grocery store since creamier ice cream tends to make better shaped “noodles”.
Your ice cream is still too hard! You don’t need to be super strong and it shouldn’t feel impossible to press the ice cream through the holes. Make sure to place the ice cream in the fridge until it is evenly softened. It will be so easy to work with then – I promise!
If you are visiting Germany, you can find it on the menu at pretty much any ice cream parlor. It can be a little more difficult to find outside of Germany. Your best bet is to make it at home!
You can prepare components like the strawberry sauce, whipped cream and grated white chocolate ahead of time but don’t make the ice cream “noodles” until you’re ready to serve because it melts quickly and storing it in the freezer will change the texture of the soft ice cream strands to a hard solid mass.
More Frozen Treats
I hope you love this Spaghetti-Eis dessert as much as I do! Leave me a comment below if you give it a try!
Spaghetti-Eis (German Spaghetti Ice Cream)
- Prep Time: 15 min
- Total Time: 15 min
- Yield: 1 1x
- Category: Dessert
- Method: Assemble
- Cuisine: German
- Diet: Vegetarian
Description
Spaghetti-Eis (aka Spaghetti Ice Cream) is a popular German ice cream sundae that looks like a plate of spaghetti. A super fun ice cream dessert that both kids and adults will love! Learn how easy it is to make at home.
Ingredients
- 1 dollop (approx. 2-3 tablespoons) whipped cream (optional)
- 2–3 scoops vanilla ice cream or gelato
- 1/4 cup strawberry sauce, cold from fridge
- 1 teaspoon grated white chocolate or shredded coconut
Special Equipment
Instructions
- Prep: Place the potato ricer (or Spätzle press), and serving dishes in the freezer for at least 10-15 minutes until well chilled. This helps prevent the ice cream from melting too fast. If the ice cream is hard, soften by placing in the fridge which will allow it to soften evenly. It should be soft enough to easily press through the potato ricer while still holding its shape.
- Add whipped cream to plate: Place a dollop of whipped cream onto the center of a chilled small plate or bowl.
- Make ice cream “spaghetti” noodles: Scoop ice cream into a potato ricer (or Spätzle press). Squeeze ice cream through the holes and swirl on top of the whipped cream. Note: If it feels impossible to press the ice cream through, it wasn’t softened enough. Let it sit for a few minutes and try again.
- Add toppings: Top with cold strawberry sauce and a sprinkle of grated white chocolate or shredded coconut. Serve immediately. Repeat for as many portions as you like.
Notes
- Whipped Cream: This is an optional ingredient but is typically included. What’s a sundae without whipped cream after all? The whipped cream is actually hidden under the ice cream noodles so that it doesn’t take away from the look of the dish (and also helps to elevate the pile of ice cream strands). I find it best to whip your own since it is thicker (and tastier) than out of a can.
- Vanilla Ice Cream or Gelato: In Germany, vanilla gelato would be used since that’s the main type of ice cream served in ice cream parlors. However, any kind of vanilla ice cream works but I have found that creamier ice cream will make better shaped “noodles”.
- Strawberry Sauce: I like to use this easy strawberry compote since it tastes absolutely amazing with ice cream. However, you can use your favorite strawberry sauce, either homemade or store bought. Just make sure it has been cooled down in the fridge.
- White Chocolate: To grate the white chocolate, I like to use a microplane grater but the small side of a box grater would also work. You can also substitute for shredded coconut.
- Make sure ice cream is softened! If the ice cream is too firm, it will be very difficult to press through the holes of the potato ricer. It needs to be soft and really easy to scoop but not runny! Think of the consistency of gelato at an ice cream parlor. The best place to soften the ice cream is in the fridge. Leaving it out on the counter melts the edges and keeps the middle firm whereas in the fridge it will evenly soften. The amount of time will depend on how hard the ice cream is to begin with – check after 15 minutes and go from there.
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This turned out so cute! Tasty, too. I used your idea of Ferrero Rocher ‘meatballs’ and it was such a big hit with my nieces and nephews.
I’m so happy that it was a hit!
I’ve always thought this was such a fun idea – and honestly, just seeing how it all comes together makes it even more delightful. I love how quirky recipes like this just become part of culinary cultural sphere. It can feel so absurdly, wonderfully random.
The tips are much appreciated, especially re: softening the ice cream. And hey, I’ve got to say – this just makes me want to get a spatzle press even more than I already did. Cheers.
If you happen to have a potato ricer, then you are set (that’s what I used in the photos since my spaetzle maker isn’t the press kind).
This is so darn CUTE!! I had to take a closer look because it sure looks a lot like spaghetti and sauce. I bet kids of all ages go crazy for this and it’s fun to make too. Great recipe!
Thank you! It sure is a fun dessert that always puts a smile on my face!
i never heard about this before but when i showed my kid we had to make it! It was so much fun and it tastes super yummy
I’m so happy that you and your kiddo enjoyed it!
Yeah! I heard about this! My husband is German, and I never tried it yet but will hunt it down in Germany soon! It looks delicious and funny for finishing an Italian dinner! Fun stuff for the kiddos too! And now I can make it at all times of the day!