Directions 7 steps | 35 Minutes
In a bowl, whip the cream until medium-soft peaks are formed. Reserve and keep refrigerated until ready to use.
In a medium saucepan over medium-high heat, add the strawberries and the honey. Simmer until the strawberries are soft and the honey is dissolved.
Using an immersion blender, blend the strawberry mixture until completely smooth. Cool completely.
When ready to assemble the German spaghetti ice cream, add whipped cream to the bottom of a dish or bowl. Fill a potato ricer with ice cream.
Holding the ricer over the plate, press the vanilla ice cream through the press and over the whipped cream. The ice cream will resemble spaghetti noodles.
Spoon some of the cooled strawberry sauce on top to look like the marinara sauce. Sprinkle some grated coconut to resemble Parmesan cheese.
Serve immediately. Enjoy!
- The strawberry sauce can be made ahead and will keep stored in the refrigerator for 2-3 days.