German Spaghettieis -

If you’ve ever been to Germany, you’ll recognize this whimsical dish. Spaghettieis is one of the most popular desserts in Germany and I’m continually flabbergasted that it hasn’t caught on in America yet. It’s adorable, delicious, and so fun!

What is Spaghettieis?

Eis means ice cream in German and Spaghettieis means spaghetti ice cream. That’s right, it’s an ice cream dish that looks like a plate of spaghetti. To make it, you press vanilla ice cream through a ricer or spätzle maker and top it with a quick strawberry sauce and white chocolate “parmesan” shavings.

Want more German recipes? Check out the German section of The Rose Table here.

Be warned: it’s very important to chill your plates and chill the strawberry sauce. You can actually make the strawberry sauce days in advance. The ice cream will melt quickly under the strawberry sauce if the sauce isn’t thoroughly chilled.

It’s also imperative to soften the ice cream. If the ice cream is too frozen, it’ll get stuck in the ricer. Work quickly when plating this and be ready for everyone to ooh and ahh at your culinary prowess!

Spaghettieis
Serves 2
1 cup strawberries
2 Tbsp granulated sugar
1/4 cup heavy cream
1 Tbsp powdered sugar
Splash vanilla
4-6 scoops vanilla ice cream
White chocolate for grating
Mint sprig for garnish

Pop plates in the fridge to thoroughly chill.
Rinse, hull, and quarter strawberries. Sprinkle sugar on top and let stand at room temperature for about thirty minutes. Puree with an immersion blender. Strain if desired, then refrigerate until ready to use.
Beat creamy, powdered sugar, and a splash of vanilla until soft peaks form. Refrigerate for at least half an hour until ready to use.
When ready to serve, spoon whipped cream in the center of two plates. Push 2-3 scoops per person through a ricer spätzle maker directly over whipped cream to look like spaghetti. Top with strawberry sauce. Grate white chocolate “parmesan” on top and garnish with a mint sprig.

“Und wenn sie nicht gestorben sind, dann leben sie noch heute.”

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Stay icy,

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