As we roll into summer, you’re going to want to serve ice cream…and to give it an extra dose of fun, all you need is this one weird trick: Make your ice cream into “spaghetti” with a potato ricer, and top it with fresh strawberry sauce and coconut flakes for your “sauce” and “parmesan.” It’s that easy!
Of course since it’s summer, you’re going to want fresh strawberry sauce (none of that stuff that comes in a jar). And luckily, that’s one of the easiest things you can make. Check it out:
- 2 pints fresh strawberries, hulls removed
- ¼ cup sugar
- ½ gallon vanilla ice cream (creamy is best; not a low-fat variety)
- 1 T. shredded coconut
- Put the strawberries in a food processor and puree until liquefied. Pour the strawberry mixture into a medium saucepan and add the sugar. Stirring the mixture frequently, heat until boiling. Let the mixture continue to simmer for two minutes, then remove from heat and cool. When the sauce has cooled, chill it in the refrigerator.
- For the ice cream: Freeze six bowls so they are thoroughly chilled. Allow the ice cream to stand out in its container for 5 to 10 minutes to soften. Squeeze the ice cream through a potato ricer, distributing equally among the bowls. Top with strawberry sauce and shredded coconut. Serve immediately.
A few spaghetti-making tips:
- Use a creamy vanilla ice cream.
- Let the ice cream soften until the ice cream scoop goes through it easily.
- Freeze the bowls ahead of time, if practical, so that the ice cream keeps its shape for as long as possible.
- The ice cream will get a little oozy, so keep a paper towel or napkin on hand to clean up spills.
- Chill the strawberry sauce so that it doesn’t melt the ice cream on contact.
- Serve immediately!