“Spaghetti And Meatballs” Sundae
½ gal vanilla ice cream (2 L)
1 cup strawberry sundae topping (335 g)
4 brownie bites, rolled into "meatballs", optional
white chocolate, for topping
potato ricer, for spaghetti noodles
How to Make It
Thaw the ice cream at room temperature until it is soft to the touch, about 20 minutes, so it will pass through the ricer easily.
Over a baking sheet lined with parchment paper, fill the potato ricer with ice cream and press it through, so the ice cream forms “spaghetti”-like noodle piles. Freeze until firm, at least 45 minutes.
Transfer the “spaghetti” to a serving plate.
Carefully spoon over the strawberry sundae topping to mimic marinara sauce, and top with the brownie bite “meatballs,” if using. Grate white chocolate over the top to mimic Parmesan cheese.
5 Ingredients or Less
Dry Measuring Cups
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