Spaghetti Ice Cream

• 1 1/2 cups vanilla ice cream, approximately,to taste
• 1/4 - 1/2 cup strawberry ice cream topping, or other red berry dessert sauce
• 1/4 - 1/2 cup chocolate ice cream, to taste
• 2 tablespoons finely chopped nuts (such as almonds, pistachios, hazelnuts, peanuts)
• 2 -3 fresh mint leaves, as garnish

1. Place slightly softened vanilla ice cream into the cavity of a large potato ricer and squeeze over a serving plate, swirling around and around so that you produce a mound of vanilla ice cream spaghetti strands.
2. Make sure your vanilla ice cream is soft enough to press through your potato ricer (too soft and it will melt and make a mess)- it needs to be just soft enough to squeeze through easily, and this may take a little practice.
3. When you feel satisfied that you have enough spaghetti stands mounded onto your plate for a serving, then place a small scoop of chocolate ice cream in the center to simulate a meatball.
4. Ladle the red berry sauce over the top of the meatball, and spilling over onto the spaghetti.
5. Sprinkle with some very finely ground nuts to simulate ground Parmesan cheese and garnish with a sprig of mint leaves to simulate fresh basil.
6. Serve immediately.

vanilla ice cream, strawberry ice cream topping, chocolate ice cream, nuts, mint

Taken from www.food.com/recipe/spaghetti-ice-cream-92306 (may not work)