Ice Cream “Spaghetti & Meatballs”
|Softened Vanilla Ice Cream||5-6 Cups|
|Strawberry Topping||1/4 Cup|
|Ferrero Rocher Chocolates||12|
|Grated White Chocolate||4 Tablespoons|
The only special equipment you will need for this recipe is a Potato Ricer, if you don’t have one you are missing out as they make the creamiest lump free mashed Potatoes.
Make sure the Ice Cream is soft before you squeeze it through the ricer.
Another tip is to freeze the plates you are going to serve it on as the softened Ice Cream melts quickly ! You could squeeze out the Ice Cream and then place the plates back into the freezer then add the rest before serving.
- Squeeze the softened Ice Cream onto a plate, use a knife to scrape the excess on to the plate. Place back in the freezer if you need to.
- Squeeze or spoon the Strawberry topping on top and top with the Ferrero Rocher “Meatballs”
- Grate the White Chocolate on top to look like Parmesan, if you like you could add chopped Mint or Basil to mimic the Parsley.
- Serve quickly so it doesn’t melt.