Spaghetti Ice Cream Sundae (Spaghettieis) with White Chocolate Shavings

Chill a potato ricer in the freezer for 1 hour while preparing the rest of the ingredients.

Whip heavy cream and 1 tbsp sugar together until stiff peaks form. Transfer the mixture to a piping bag or a resealable plastic bag.

Place the bowls in the freezer for 30 minutes to slightly firm up the whipped cream.

Blend strawberries, remaining 2 tbsp sugar, and lemon juice until smooth. Pour the sauce into an airtight container and refrigerate.

Remove one bowl from the freezer at a time. Fill the cold potato ricer with 1 cup ice cream and squeeze it over the frozen whipped cream. Adjust the consistency of your ice cream as needed by letting it rest at room temperature for 5 minutes before extruding. Repeat with remaining bowls.

Top each sundae with about 1/4 cup strawberry sauce and a generous sprinkling of white chocolate shavings.

Tips: Keep the potato ricer chilled, use the smallest setting on the ricer for thin noodles, practice ice cream consistency before extruding, choose ripe berries for flavor, keep sauce cold, and save freezer space by piping whipped cream dollops onto a parchment-lined sheet.