Frozen Spaghetti with Strawberry Sauce

⏳ Time

10 minutes

🥕 Ingredients

🍽️ Servings

Description

Place 2 serving plates or dessert bowls in the freezer for 30 minutes to 1 hour before serving the dessert. A potato ricer is perhaps the best option for shaping the ice cream into spaghetti, and it shouldn't be replaced with anything else.

Ingredients

Vanilla Ice Cream - 10.6 oz
Strawberry - 3.5 oz
Sugar - 1 tablespoon
Meyer Lemon Juice - ½ teaspoon
Desiccated coconut - to taste

Step by Step guide

Step 1

For the strawberry sauce, blend the hulled strawberries, sugar, and lemon juice in a blender. Whip it, then strain the sauce through a sieve, transfer it to a separate container, and refrigerate until use.

Step 2

Transfer the block of ice cream from the freezer to the refrigerator for 10 minutes. After that, take out the ice cream and form balls using an ice cream scoop or a regular tablespoon.

Step 3

Load one ball at a time into the ricer and squeeze the ice cream through the holes onto the chilled serving plates. Drizzle with strawberry sauce, garnish with shredded coconut, and serve immediately.