📝 About This Recipe
Invented in Mannheim in the late 1960s, Spaghetti-Eis is a beloved German cult classic that playfully mimics a plate of pasta with tomato sauce and parmesan. This whimsical dessert features velvety vanilla bean ice cream pressed into 'noodles,' topped with a vibrant, zesty strawberry coulis and snowy white chocolate shavings. It is the perfect marriage of creamy, fruity, and crunchy textures that captures the nostalgic essence of a German summer afternoon.
🥗 Ingredients
The 'Pasta' Base
- 1 quart High-quality Vanilla Bean Ice Cream (must be very cold and firm)
- 1 cup Heavy Whipping Cream (chilled)
- 1 tablespoon Powdered Sugar (for stabilizing the cream)
- 1/2 teaspoon Vanilla Extract
The 'Tomato Sauce' (Strawberry Coulis)
- 2 cups Fresh Strawberries (hulled and sliced)
- 2 tablespoons Granulated Sugar (adjust based on berry sweetness)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1 teaspoon Orange Liqueur (optional) (like Grand Marnier for depth)
The 'Parmesan' & Garnish
- 3 ounces White Chocolate (high-quality bar for grating)
- 2 tablespoons Sliced Almonds (toasted)
- 4 sprigs Fresh Mint Leaves (for garnish)
- 4 pieces Whole Strawberries (reserved for decoration)
👨🍳 Instructions
-
1
Place four shallow dessert bowls and your potato ricer (or Spätzle press) in the freezer for at least 30 minutes before starting. A cold press is essential to prevent the 'noodles' from melting instantly.
-
2
Prepare the strawberry sauce: Combine sliced strawberries, sugar, and lemon juice in a small saucepan over medium heat.
-
3
Simmer the strawberries for 4-5 minutes until they soften and release their juices. Remove from heat and stir in the orange liqueur if using.
-
4
Blend the strawberry mixture until completely smooth using an immersion blender or traditional blender. Strain through a fine-mesh sieve to remove seeds for a professional 'sauce' look.
-
5
Chill the strawberry sauce in the refrigerator until it is cold. It must not be warm when poured over the ice cream.
-
6
In a chilled bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form. Do not overbeat into butter.
-
7
Grate the white chocolate using a fine microplane or the smallest holes on a box grater to create delicate 'parmesan' flakes. Set aside in a cool spot.
-
8
Remove the chilled bowls from the freezer. Place a generous dollop (about 1/4 cup) of the whipped cream in the center of each bowl. This provides a 'hidden' surprise and gives the dish height.
-
9
Working quickly, remove the ice cream and the potato ricer from the freezer. Scoop about 2 large balls of ice cream into the press.
-
10
Squeeze the ice cream through the ricer directly over the whipped cream in one bowl, moving in a circular motion to create a 'nest' of spaghetti strands.
-
11
Repeat the pressing process for the remaining three bowls. If the ice cream becomes too soft, return it to the freezer for a few minutes between servings.
-
12
Ladle the cold strawberry sauce over the center of the ice cream 'noodles,' allowing it to drip down the sides like marinara.
-
13
Generously sprinkle the grated white chocolate over the sauce to mimic parmesan cheese.
-
14
Finish each plate with a few toasted almond slices (mimicking garlic bits), a whole strawberry, and a sprig of mint for a pop of color.
-
15
Serve immediately before the delicate strands lose their shape. Enjoy the look of surprise on your guests' faces!
💡 Chef's Tips
Ensure the ice cream is 'rock hard' before pressing; if it's even slightly soft, you will get mush instead of distinct strands. Always chill the potato ricer in the freezer; a warm metal tool will melt the ice cream instantly upon contact. Use a high-quality vanilla ice cream with visible bean flecks for the most authentic flavor and appearance. For a dairy-free version, use a firm coconut-based vanilla ice cream and chilled coconut cream for the base. If you don't have a potato ricer, a Spätzle press or a piping bag with a very small circular tip will work in a pinch.
🍽️ Serving Suggestions
Pair with a crisp glass of German Riesling or a sparkling Spätburgunder Rosé. Serve alongside a small 'side dish' of wafer cookies to act as your 'breadsticks.' Complement the meal with a hot espresso or a 'Milchkaffee' to balance the cold dessert. For a fun variation, use dark chocolate shavings and call it 'Spaghetti Carbonara' (using a mango sauce for yolks). Great for children's parties or as a sophisticated, nostalgic dinner party finale.