Spaghetti Ice Cream

1. 1

   Place slightly softened vanilla ice cream into the cavity of a large potato ricer and squeeze over a serving plate, swirling around and around so that you produce a mound of vanilla ice cream spaghetti strands.

2. 2

   Make sure your vanilla ice cream is soft enough to press through your potato ricer (too soft and it will melt and make a mess)- it needs to be just soft enough to squeeze through easily, and this may take a little practice.

3. 3

   When you feel satisfied that you have enough spaghetti stands mounded onto your plate for a serving, then place a small scoop of chocolate ice cream in the center to simulate a meatball.

4. 4

   Ladle the red berry sauce over the top of the meatball, and spilling over onto the spaghetti.

5. 5

   Sprinkle with some very finely ground nuts to simulate ground Parmesan cheese and garnish with a sprig of mint leaves to simulate fresh basil.

6. 6

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.