Have you ever hunkered down over a plate of spaghetti and thought to yourself “you know, this would be better if it was made of ice cream!” No? Yeah, me neither. That’s the stuff I expect from the Willy Wonkas of the world. And apparently Dario Fontanella is an honorary Wonka because, though lacking in the department of chocolate rivers, oompa loompas, and candy landscapes, he asked and answered this very question in Germany in 1969. The result was spaghetti ice cream (Spaghettieis), the most delightful and whimsical ice cream creation I have had the pleasure of guzzling with abandon. Take a look:
It really looks like spaghetti, doesn’t it? I imagine that it is made using a machine much like the one that came with the Play Dough restaurant set I had as a child. (Yep, it is, says the internet. Shops use a fancy automatic press, and you can make it at home with any old noodle press.) I’ve never tried it myself, but I’m willing to bet that it’s as much fun to make as it is to eat. A heap of noodle-shaped vanilla ice cream on a bed of whipped cream and covered in strawberry sauce and coconut chips (or nut chips)? Yum.
But the whimsy doesn’t stop there. Oh no! There are other varieties. Carbonara (with a brownish liquor sauce and nuts), and oh crap I can’t remember the rest (I was at the ice cream shop a couple of hours ago, but I’m going to have to call breastfeeding brain on this one). Just take my word for it. It’s a theme with a number of amusing variations.
When Spaghettieis and I met, we fell in love instantly. It was tasty, it was novel, it was cheap (2 DM to the dollar in those days), and it was responsible for at least half of the ten pounds I gained during our month-long high school exchange. I ate it every chance I got, which turned out to be every day during our final week in Krefeld. But the pounds melted back off once I was out of the land of noodle ice cream and sandwiches for breakfast. Did I say yum?