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spaghett-eis
Print Recipe

Spaghett-Eis

Prep Time15 minutes
Total Time15 minutes
Course: Dessert
Cuisine: German
Keyword: gelato, ice cream, raspberry, white chocolate
Servings: 2 servings

Equipment

  • 1 sturdy stainless steel potato ricer
  • cheese grater

Ingredients

  • 1 pint Talenti Madagascar vanilla gelato or other pint of vanilla gelato with no extra chunky ingredients
  • canned spray whipped cream
  • 1 6 oz container fresh raspberries or frozen but thawed
  • 1/4 cup powdered sugar
  • 1/4 teaspoon vanilla paste
  • 3-4 squares Ghirardelli white chocolate bar

Instructions

  • Begin by freezing the potato ricer and plates for at least 30-60 minutes to overnight.
  • Blend the raspberries, powdered sugar, and vanilla paste together until liquified and set aside.
  • Grate the white chocolate on the smaller side of your cheese grater. You can personalize the amount you want, but I found 3-4 squares of a Ghirardelli to be sufficient. Set aside.
  • Bring out the whipped cream, the potato ricer, and the plates. Spray a small mound of whipped cream onto each plate (about 1/4 to 1/3 of a cup). Don't measure just eyeball it.
    use a potato ricer to make spaghett-eis
  • Scoop half of the gelato into the cold potato ricer. Press the gelato through the holes atop the whipped cream mounds. You may need to use a knife to cut the noodles off with a swift motion. Press until the gelato is out. Repeat if making a second plate.
    how to make spaghett-eis
  • Spoon raspberry sauce atop the "noodles" and sprinkle the grated white chocolate on top. Serve immediately!