How do you say "Spaghetti-Eis"?

Shpa-get-ee-ice (Spaghetti = spaghetti, Eis = ice cream)

Should I use ice cream or gelato?

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".

Why is it so difficult to squeeze the ice cream through the potato ricer?

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!

Where can I get spaghetti ice cream?

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!

Can it be made in advance?

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.

Spaghetti-Eis (German Spaghetti Ice Cream)

Name: Spaghetti-Eis (German Spaghetti Ice Cream)
Prep time: 15 min
Total time: 15 min
Yield: 1
Cuisine: German
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; Potato Ricer or Spätzle Press

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

Scale

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

Potato Ricer or Spätzle Press

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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.