The spaghetti ice cream not only combines flavorful ingredients in a pleasing way on a small dish, but it also adopts the appearance of traditional spaghetti and tomato sauce. Brilliant! a sweet taste and a hearty appearance.
Ingredients:
- 200g spaghetti
- 500ml vegan vanilla ice cream
- 100g vegan whipped cream
- 50g vegan dark chocolate chips
- 1 tsp vanilla extract
- 2 tbsp maple syrup
- 2 tbsp coconut oil
- 1/4 cup unsweetened almond milk
- 1/4 tsp sea salt
Instructions:
- Cook the spaghetti according to package instructions. Drain and rinse with cold water to cool them down.
- In a large mixing bowl, combine the ice cream, whipped cream, vanilla extract, and maple syrup. Mix until well combined.
- Add the cooked spaghetti to the ice cream mixture and gently fold in until the spaghetti is evenly coated.
- Grease a 9-inch springform pan with coconut oil. Press the spaghetti ice cream mixture into the pan and smooth the top with a spatula.
- Freeze the spaghetti ice cream cake for at least 4 hours or overnight.
- When ready to serve, melt the dark chocolate chips in a double boiler or microwave. Add the almond milk and sea salt and stir until well combined.
- Remove the spaghetti ice cream cake from the pan and transfer it to a serving platter. Drizzle the melted chocolate sauce over the top of the cake.
- Slice and serve immediately.
Nutrition facts per serving (assuming 8 servings): Calories: 313 Total Fat: 19g Saturated Fat: 12g Cholesterol: 0mg Sodium: 164mg Total Carbohydrates: 32g Dietary Fiber: 2g Sugars: 17g Protein: 4g
