Spaghetti Ice Cream

Recipe

Dessert
Spaghetti Ice Cream

Primary Media

Cup filled with vanilla ice cream and smashed strawberries, and topped with shredded coconut and a mint leaf

User Rating

2.33 out of 5 stars
Rate it:
9 ratings

Recipe Data

4
Servings

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    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    2 c.prepared vanilla ice cream, softened
    ½ c.Hy-Vee frozen sliced strawberries in syrup, thawed
    4 tbsp.Hy-Vee shredded coconut
    Mint leaves, optional

    Directions

    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.

    Nutrition facts

    Servings

    420 Calories per serving

    Amounts Per Serving

    • Total Fat: 31g
    • Cholesterol: 105mg
    • Sodium: 65mg
    • Total Carbohydrates: 33g
    • Protein: 3g

    Daily Values

    0%
    Vitamin A 20%
    0%
    Vitamin C 20%
    0%
    Iron 2%
    0%
    Calcium 10%

    Recipe Source:

    Hy-Vee Seasons Summer 2011.