2 cups prepared homemade vanilla ice cream, softened
1/2 cup. Hy-Vee frozen sliced strawberries in syrup, thawed
4 tbsp Hy-Vee shredded coconut
Mint leaves, optional
1. Fill a potato ricer with ice cream. Holding ricer over one sundae cup, squeeze ice cream through, swirling to create “spaghetti.” Repeat with remaining 3 dishes. Top each with sliced strawberries, coconut and mint leaf, if desired.
Chef Tips: Soften ice cream by setting it in the refrigerator for a few minutes. Chefs call this “conditioning;” it will keep the ice cream from melting or spoiling while it softens. Put your bowls in the refrigerator, too, to keep the ice cream from melting right away.
I like my spaghetti with meatballs, so I made “meatballs” out of chocolate truffles, using the attached recipe.
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