Traditional recipes

Spaghetti Ice Cream Now Found in New York

Spaghetti Ice Cream Now Found in New York

Yup, that’s right. Spaghetti for dessert is an actual thing.

Wikimedia Commons

Spaghetti ice cream is now being served at Dolce Gelateria in the West Village of New York City.

Dolce Gelateria in New York City's West Village is no longer only famous for their 50+ flavors of gelato and sorbet. They’ve begun selling what at first glance sounds like a novel idea: spaghetti ice cream.

According to GrubStreet, spaghetti ice cream has landed in New York and although this seems like a radical idea, it is nothing new to the dessert world.

Dubbed as “Spaghettieis” in Germany, the dessert is simply vanilla ice cream that has been extruded through a pasta machine, and the resulting product looks a whole lot like spaghetti.

Toppings include fruit compote as “marinara sauce” and scoops of chocolate gelato to resemble meatballs. Coconut flakes or white chocolate may be added as the dash of Parmesan cheese.

According to BuzzFeed Food, the fruit compote “marinara sauce” flavors are strawberry, blueberry and raspberry. For a “vodka sauce,” order mango or peach.

With all of these new desserts rolling out, like the Magic Soufflé unveiled last week by Dominique Ansel, we’re not sure what to expect next.


Spaghettieis (German Spaghetti Ice Cream)

A recipe for Spaghettieis (German Spaghetti Ice Cream)! Ribbons of vanilla ice cream are topped with strawberry sauce and shredded coconut/white chocolate to resemble spaghetti in the form of a fun frozen treat.

When I was younger, some of my favorite memories while visiting family in Germany during the summer involved the incredible variety of ice cream. I loved the Eiscafé (Eisdiele) with their elaborate sundaes, but the gelato truck was also a highlight. The Italian owner of the truck always knew exactly where he could find the most customers. During the hottest part of the day, he would drive along the streets in our neighborhood. You could also find him parked outside the school right as sports practices were letting out or near the entrance of the zoo on busy weekends.

We would always pick Spaghettieis, an ice cream sundae assembled to look like spaghetti. It was first created in Mannheim in 1969 by Dario Fontenella and can now be found throughout Germany. Vanilla ice cream is pushed through a Spätzle press (potato ricer) to create the appearance of long noodles. It is topped with a strawberry sauce for the tomato sauce and garnished with grated white chocolate or dried coconut for the cheese. Whipped cream is occasionally added under the ice cream in the bottom layer of the bowl.

Here are a few photos above of some of the Spaghettieis and sundaes (Tiramisu, Strawberry and Rosé Wine Float) I tried while in Germany. I would often opt to have the Spaghettieis topped with a chocolate or vanilla sauce instead.

To create the “spaghetti” shape at home, I use a potato ricer with a small-holed plate. If the ice cream is too solid to push through the ricer, let it sit in the refrigerator or on the counter until just softened enough to handle.

The whipped cream and strawberry sauce can be made up to a couple of days in advance. I actually prefer to prepare the strawberry sauce the day before to make sure it is well chilled before pouring over the ice cream. The whipped cream is an optional addition. I usually keep it unsweetened, but will occasionally add a pinch of vanilla sugar to taste. Before pressing the ice cream, evenly spread the whipped cream across the bottom and sides of the serving bowl.

Garnish and serve the Spaghettieis immediately after pressing into the bowl. It will quickly melt and lose its shape. To help keep the ice cream chilled a little longer, place the serving bowls in the freezer for about 5 minutes before prepping. I sometimes put the potato ricer in the freezer too, but it often just makes the ice cream too stiff for me to press through so I usually skip this step.

Some fun variations I have also come across include adding “meatballs” (small scoops of chocolate ice cream or brownie bites) on top or swapping the strawberry sauce for a kiwi or pistachio sauce to make pesto.


Ten frozen treat recipes inspired by Team Zoku's favorite shows and movies

We know these past few weeks have been difficult for everyone. We have experienced a tremendous impact in our daily lives and many of us have ended up with some unexpected free time. One way we will be spending time is by catching up on our favorite movies and shows. We wanted to share a few creative frozen recipe ideas that pair with Team Zoku’s favorite movies and shows.

1.) The Lady and the Tramp Spaghetti Ice Cream

The Lady and the Tramp can be found on the streaming service Disney + in live action and cartoon versions. This classic story follows two dogs who get into many adventures. We all know and love the classic scene where Lady and Tramp are eating the bowl of spaghetti. This fun recipe allows you to make ice cream that looks like spaghetti! Use Zoku’s Ice Cream maker to make a batch of ice cream, any flavor you would like. When the ice cream is ready using a slotted spoon or large ladle (the one with small round holes), carefully press the well frozen ice cream through the holes so that the strings of ice cream resemble spaghetti.

2.) Madagascar Marty’s Banana Pops

Madagascar can be streamed on Amazon Prime. We are obsessed with the penguins in this movie! “Just smile and wave boys” - these adorable penguins even have their own movie sequel. This movie follows animals that escape from the Central Park Zoo. Zoku’s Safari Pops fit this theme perfectly with the zookeeper, elephant, parrot, and monkey. Blend Bananas and peanut butter together and add to mold, a recipe anyone would love.

3.) Frozen Queen Elsa’s Icy Coconut Pops

This animated movie can be streamed on the Disney + platform. One of the things we love about Frozen are the catchy songs, they make us want to sing along every time. For this recipe we want to pair coconut flavored pops with our Princess Penelope Character Pop Mold. Mix coconut milk, heavy cream, and finely shaved coconut to Zoku’s Princess Penelope Character Pop Mold.

4.) Charlie and the Chocolate Factory Charlie’s Chocolate Pops

Charlie and the Chocolate Factory can be streamed on Amazon Prime. This is a remake of a classic film, Willy Wonka and the Chocolate Factory, that follows Charlie on his journey into the chocolate factory after finding a rare golden ticket. Mix sugar, all-purpose flour, baking cocoa, milk, your favorite candy and add to any of our Zoku Pop Molds to make delicious chocolate pops and imagine yourself exploring the chocolate factory.

5.) Finding Nemo Orange Fish Pops

Finding Nemo can be streamed on the Disney + streaming service. We love this family friendly movie. This film is an animated movie based on a little orange fish who loses his family and the adventure his dad goes on to find him. Plus there is a great sequel, Finding Dory, to follow up with. For these fun pops we are going to use our Zoku Fish pop molds. Mix orange juice and yogurt in a blender, pour into pop molds and freeze, for easy orange flavor pops.

6.) Ice Age Melting Icy Blue Pops

Ice age can be found on Disney + streaming service. This animated movie follows prehistoric animals like a wooly mammoth, a sabertooth tiger and a sloth while they migrate during the start of the ice age. Zoku’s Polar Pops match well with Ice Age the movie. For this pairing we would like to make blue raspberry ice pops. Mix blue jello, boiling water, cold water, and vanilla yogurt. Pour into Zoku’s Polar Pop Molds and freeze.

7.) Mandalorian Yoda’s Matcha Pops

This TV series was trending for the cutest reason… Baby Yoda! The Mandalorian can be found exclusively on Disney + streaming service. We recommend giving this series a watch. It is a new show, with only one season, so it is a quick and easy watch. For this pairing, we would like to make matcha pops in Zoku’s mini pop molds. Mix vanilla yogurt, honey, vanilla, and matcha and add to mini pop molds for a fun mini treat.

8.) Home Alone Kevin’s Cookie Shake

Home Alone can be found on Netflix streaming service. This is a great feel good movie we love to watch at any time (not only around christmas)! Being at home makes us feel comfortable so we wanted to give you a feelgood way to mix up your milkshake. Start by adding your milkshake base to the Zoku slush and Shake maker, when a thicker consistency is stirred, add your favorite crumbled cookies and mix in with the base for a creamy cookie crumble shake.

9.) Guardians of the Galaxy I am Groot Pops

Guardians of the Galaxy can be steamed on Disney +. This Marvel movie is definitely worth a watch. It is about a galactic adventure with not your typical superheroes and our favorite character Groot! For this recipe we would match space pops with pop rocks. Blend pureed fruit as a base and add pop rocks before adding to the mold for a fun popping twist.

10.) Nailed it Home Baker’s Creation

Nailed it is a Netflix original and can only be found on Netflix streaming service. This show is bound to make you laugh a few times per episode. It follows home bakers who struggle baking in the kitchen and makes them recreate a dessert where one contestant will win a cash prize. If you have not heard of this series, we strongly recommend it for a good laugh. For this pairing, we would like to make you the home baker and see what you come up with using Zoku’s Ice Cream Maker. Let us know your recipes for ice cream! We can’t wait to see what our home bakers come up with.

Again, we hope everyone is staying safe during this difficult time! Hopefully this list of movies and paired recipes will help you pass some time with a little fun, while enjoying a delicious treat. Let us know what you have been watching lately!


  • Wash strawberries, remove green part. Keep some for decoration.
  • Cut in pieces, sprinkle sugar over them, let sit for about 30 min.
  • Puree berries with a stick mixer.
  • Beat heavy cream until firm, place on 4 plates.
  • Squeeze 3 scoops ice cream per serving through the press onto the whipped cream.
  • Pour strawberry sauce on top and finally grate some white chocolate on top (represents the Parmesan cheese!).
  • Decorate with a wafer.

In Germany they sell a special press for spaghetti ice cream. We found an online place that sells them … READ MORE…


Spaghetti Ice Cream Now Found in New York - Recipes

Eishaus Brings Spaghetti-Style Ice Cream to Covington

B efore the coronavirus pandemic rocked the local restaurant industry, Tom Von Den Benken and his family toyed with the idea of opening a traditional café. In June, they switched gears, opting to open a walk-up coffee shop instead, and by September 10 they opened Eishaus on Covington’s Court Street, serving coffee drinks, light bites, and their specialty, spaghetti eis—ice cream that’s squeezed through an extrusion device to resemble spaghetti noodles.

Photograph courtesy of Eishaus

“[Germany has] very different styles of ice cream and dessert shops,” says Von Den Benken’s oldest daughter, Addie Von Den Benken-Punch, who runs the shop’s social media and helped refine the menu. “When you go to a local ice cream shop in Cincinnati, it’s very much about efficiency and getting in and out, but in Germany it’s really about having this nice crafted dessert that’s really beautiful and Instagrammable, and it just feels so special.”

The idea to bring spaghetti eis to the Queen City was inspired by the Von Den Benken family’s many trips visiting relatives in northwestern Germany. Von Den Benken’s parents both emigrated from Germany in the early 1950s. After meeting in the U.S., they married and raised a family in the tri-state, where Von Den Benken and his wife and their two daughters have lived since. Whenever the Von Den Benken family travels back to their homeland, getting spaghetti eis is always a priority.

Photograph by Katie Coburn

In Germany, dessert parlors squeeze gelato through a potato ricer to give spaghetti eis its noodle-like form. To “Americanize” their offerings, the Von Den Benken family’s spaghetti eis features both dairy and vegan vanilla ice cream that’s smothered in special sauces and toppings. We especially loved the spaghetti frikadelle, which is vanilla spaghetti eis topped with strawberry sauce (resembling marinara), white chocolate shavings (parmesan cheese), two brownies (meatballs), and sugar wafers (breadsticks).

Eishaus even offers a special take on the Cincinnati chili 3-way with a base of vanilla spaghetti eis layered with chocolate sauce, Rice Krispies, yellow chocolate shavings, and mini Nilla Wafers. Eventually, the menu will feature specialty eis flavors, as well.

In addition to eis, the Covington walk-up window serves La Terza coffee drinks with barista-grade almond, soy, and oat milk options, plus teas. In the coming weeks, the menu will expand to offer late-night snacks like walking tacos and specialty hot dogs, breakfast burritos, sandwiches, and locally made pastries. As new menu items are introduced, Von Den Benken-Punch says they’ll focus on incorporating locally sourced ingredients and will always offer vegan options as well.

Eishaus is a team effort for the Von Den Benken family. “We all bring something different to the table,” says Von Den Benken, who oversees the business side of things. His wife, Luann, brings her professional graphic art expertise, while their younger daughter Grace assists in day-to-day operational aspects. Both daughters are also experienced baristas, so they know a thing or two about customer service.

Photograph by Katie Coburn

“I’ve spent most of my career in corporate America, and I’ve loved it,” says Von Den Benken, an engineer by trade. “I’m almost 58 and I’m choosing to reinvent my life, and I feel confident that [Eishaus] has a real chance to be successful.”

Part of their success, they say, will be thanks to the heartwarming support they’ve already received from the Covington community. Neighboring businesses like Molly Malone’s, Smoke Justis, Keystone Bar & Grill, Lil’s Bagels, and others, make the Von Den Benken family excited to be a part of the Court Street “family.”

“I really feel like we’re in such good company,” Von Den Benken-Punch says. “We just couldn’t have found a better spot for something like this.”


Carnival Eats

It's a fiesta of fair food in Florida! Noah Cappe samples one of the craziest carnival eats in America: Chicken Wing Ice Cream. Then it's the classic Glazed Donut Burger, complete with cheese and bacon. A Red Velvet Funnel Cake and a Lobster Roll made with local lobster round out the day. Then it's across the state to the Sarasota County Agricultural Fair, where Noah meets sisters who've been on the road since they were kids, selling favorites like Deep Fried Cheesecake and Fried Green Tomatoes. The local agricultural association shows Noah their top seller, the Pulled Pork sandwich and finally Noah wrestles Gator on a Stick.

89er Days/Pungo Strawberry Festival

Funnyman host Noah Cappe indulges in America's favorite carnival eats at the 89er Days Festival celebrating the land run in Oklahoma's historic first capital, Guthrie. He meets a fourth generation Cherokee who teaches him the secret to authentic fry bread for Indian Tacos. He loosens his belt to take on the Giant Texas Tenderloin Sandwich and begs for more as he wolfs down the delightfully decadent Fudge Puppy. Next, he takes his pick from a field of flavours at the Pungo, Virginia Strawberry Festival where he finds himself getting sweet on Strawberry Arugala Pizza, supersizes a Strawberry Shortcake and puckers up with giant Deep Fried Pickles. Finally, it's a race against time as he discovers the crunchy creamy goodness of the Soft Shell Crab Sandwich.

Viva! Vienna! Festival/Contraband Days Festival

This trip, Noah Cappe celebrates Memorial Day weekend at suburban DC's ViVa! Vienna! festival, where the fastest way to his heart is through divine Soul Food. He springs for Loaded Perogies, learns a new spin on an old favorite with Philly Cheese Steak Fries and sees food and eats it with Baltimore-style Crab Dip. Then, he sets course for the bayou where he uncovers some tasty treasures at the pirate-themed Contraband Days festival in Lake Charles, La. There, he gets a lesson in down-home Cajun cooking with Chicken and Crawfish Gumbo, fancies up funnel cake with maple and candied bacon and goes nuts for Creole-style Praline candies with Miss Rita.

Oak Mountain Spring State Fair/Apache Rattlesnake Festival

On this episode, host Noah Cappe travels to Oklahoma for the Apache Rattlesnake Festival. He bravely samples the Deep Fried Rattlesnake, the namesake dish of the festival. Then it's back to more carnival classics like Texas Twister Fries and the spicy Mexi-Dog. Later, Noah takes in the treats at Alabama's Oak Mountain Spring Fair. Starting with Dre's Barbeque Baked Potato, and moving onto cheese-stuffed gilled pork balls, jambalaya stuffed peppers and finishing up with Deep Fried Bread Pudding, it's southern comfort food with a fair flare!

Portland Rose Festival & Got to be NC Fair

Noah Cappe heads to North Carolina for the Got To Be NC Fest. Local pecans top the Cinnamon Roll Waffles and Noah tries the only Donut Sloppy Joe on offer on the east coast fair circuit. Then it's across the country for the Portland Rose Festival. He devours smoked mac & cheese, a dish so amazing it's got the people of Portland dancing in the streets. Next, the classic American apple pie gets the carnival eats treatment and is transformed into Apple Pie Fries. Beef Tongue Tacos prove that Portland is still keeping it weird.

Meadowlands State Fair/Gardendale Magnolia Festival

Noah Cappe jets into State Fair Meadowlands to check out the freak show of food, beginning with Cream Cheese Larvets. He also indulges in the Pig in Mud: chocolate covered, deep fried bacon. Next, it's down south to Alabama. Local Vendor Big Daddy's BBQ Ribs are the talk of the fair, but it's the Sweet Potato Pie Ice Cream churned in a tractor that converts Noah into a believer.

California State Fair/North East Fair

In North East, Penn., host Noah Cappe eats a Peanut Butter and Banana Sandwich even The King would approve of, and checks out a Chicken-Stuffed Pretzel so good, it's got Noah all shook up. Next, Noah heads across the country to the California State Fair. The fair highlights the state's fresh produce in dishes like Spaghetti Ice Cream, where California strawberries are the base of the "sauce" in this frozen delight. And the famous Lobster Corn Dog gets crowds lining up to sample some of the freshest seafood on the West Coast.

Carnival Eats

In this episode, host Noah Cappe arrives at the Stanislaus County Fair in Turlock, CA. He gets his paws into homemade fries topped with lobster claws and tail meat, and devours a delicious donut ice cream sandwich. Finally, he sizes up an 18" corn dog big enough to feed a family and dips his tongue into Cajun cuisine with Deep Fried Frogs Legs. Then it's down to the Gulf Coast for the Texas Crab Fest. Noah savors a soft shell crab taco, coconut encrusted shrimp and gooey Grasshopper pie while enjoying the hospitality of Crystal Beach, Texas.

Ohio State Fair/NC Potato Festival

Host Noah Cappe heads to the Ohio State Fair, one of the country's oldest and biggest fairs, with food that's just as outrageous. Noah samples a perfect combination of savory meat and sweet treats in the Pulled Pork Donut. Fair classics like Funnel Cakes and the Blooming Onion and Funnel Cakes get a Ohio state spin but it's the Giant Deep Fried Gummy Bear that really gets Noah going. Then he heads to the NC Potato Festival in North Carolina, where a local specialty is a big hit: Calabash Flounder.

Indiana State Fair/Old Canal Days

The Indiana State Fair is one of the oldest fairs in the country, with some of the best fair foods around. Noah constructs, and devours a Colossal Grilled Cheese Sandwich with the help of the state dairy association. Next he takes the classic elephant ear to the next level by packing it full of fruit filling before frying it up. YaYa's Tomato Balls, a Greek family favorite, is his final dish of the day. Then it's over to neighboring Illinois for Old Canal Days in Lockport. Noah samples some insanely loaded potato bites before chowing down on Chicago-style pizza pie. A uniquely sweet donut treat rounds out another day of carnival eating.

Illinois State Fair/Erie County Fair

The Illinois State Fair is one of the longest running fairs in the U.S. and luckily for host Noah Cappe, he's able to sample a taste of Illinois history with the Horseshoe Sandwich: a deep fried pork tenderloin topped with French fries and creamy cheese sauce. Then he puts together an over-the-top deep fried peanut butter sandwich, topped with homemade fluff. Next, Noah travels to New York for the Erie County Fair where he chows down on some local Buffalo favourites like Buffalo Chicken Wing Pizza, Beef on Weck Eggrolls and the Bacon Bomber.

K-Days/North Dakota State Fair

In this episode, host Noah Cappe travels to Edmonton, Alberta for K-Days. He starts the day off right with a Canadian specialty turned into brunch: Breakfast Poutine. The creative combos continue with a fusion-inspired Japanese Dog and a S'mores Mini Donuts, with the summer camp favorite topping the perennial carnival classic. Across the border in North Dakota, Wild Rice Burgers, Idaho Tacos and Kettle Corn make up the regional fare in this prairie state.

Canadian National Exhibition/PrairieFest

At the Canadian National Exhibition in Toronto, Ontario host Noah Cappe has nothing but appreciation for the Thanksgiving Waffle: a turkey dinner served on a waffle made from classic stuffing ingredients. Ethnic food options abound with traditional Arancini and a vegetarian Tofu Bao Taco. Then it's off to PrairieFest in Oswego, Illinois, where Noah indulges in a Chicago-style Beef and Sausage extravaganza, a Kimchee Korean Dog and some homemade Churros with Deep Fried Ice Cream.

Calgary Stampede

It's the Greatest Outdoor Show on Earth, and host Noah Cappe has arrived at the Calgary Stampede ready to eat! He starts his visit off with the Stampede's hot new hit, Scorpion Pizza -- a slice of pizza loaded with edible insects. There are fair classics like Deep Fried Butter, Hot Beef Sundae, Deep Fried Mac and Cheese and Saltwater Taffy. Noah partakes of Calgary's cowboy culture in the traditional Stampede Breakfast, and finds some fusion food in the form of the Chicken Tinga Masala Tostada.

North Dakota State Fair/PrairieFest

In North Dakota, host Noah Cappe chows down on Wild Rice Burgers, Idaho Tacos and Kettle Corn, which make up the regional fare in this western state. Then it's off to PrairieFest in Oswego, Illinois, where Noah indulges in a Chicago-style Beef and Sausage extravaganza, a Kimchee Korean Dog and some homemade Churros with Deep Fried Ice Cream.

Go Nuts for Donuts

They're not just for breakfast any more! In this episode, host Noah Cappe explores some inventive dishes featuring one of America's national specialties: the donut. Donuts are the basis for some wacky carnival creations, from savory to sweet. From the classic Glazed Donut Bacon Cheeseburger, to the Grilled Chicken Raspberry Donut to incredible Donut Ice Cream Sandwiches, this episode highlights donut dishes from fairs across the country.

We Deep Fried That!

Fairs and festivals are where the innovators of deep fried delights do their best work. Host Noah Cappe travels the country, sampling some of the most outrageous feats of frying around. From tacos to butter balls, mac and cheese to watermelon, these concessionaires have found a way to include a layer of deep fried deliciousness in every bite.

All American Eats

Host Noah Cappe eats his way across America in this sampling of all American items. From Southern treats like Margaret's Soul Food Fried Chicken, to Big Daddy's BBQ Ribs to Northern surprises like Fried Green Tomatoes, and Eastern classics like Lobster Rolls and Pacific Western Apple Pie Fries, this episode salutes the culinary melting pot.

Stick It to Me

When you're on the midway, you want foods that are built for speed. The simplest solution is to stick it on a skewer. In this episode, Noah Cappe gets straight to the point tasting more fork-free foods than you can shake a stick at. From the enormous Family Dog to the Bacon Bomber, Gator Kabobs to the Fudge Puppy, these carnival creations are worth sticking around for.

All You Can Meat

The midway is home to rides, games and succulent meaty treats. Noah Cappe raises the stakes with these over-the-top meat experiences. Beginning with a Tri Tip Beef Sandwich that has folks in Portland tripping out, to Chicken Wing Ice Cream - the craziest dessert ever seen at a fair, this episode is guaranteed vegetable-free.

Fully Loaded

Festivals and fairs are the places to pile the yumminess HIGH and host Noah Cappe has found the best examples around. There are savory treats like BBQ Baked Potatoes, fries topped with lobster and a double decker Colossal Grilled Cheese, plus a decadent dessert that combines an ice cream sundae with mini funnel cakes to create a tower of taste.


World’s Most Foodstagram-Worthy Rolled Ice Cream Just Arrived in Atlanta

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Think you have seen it all, between fried ice cream, macaroon ice cream sandwiches, and spaghetti ice cream?

Well, there’s a new kid on the block in the frozen happiness department.

Since March, 8 Fahrenheit in Doraville has been delivering a Thai street food–rolled ice cream–to stomachs in Hotlanta.

Rolled ice cream first made the journey to the United States in 2015 with 10 Below in New York’s Chinatown, where lines usually roll right out the door.

Fortunately, Atlantans can now taste the treat without hopping a flight to the Big Apple or Thailand.

At 8 Fahrenheit, you get an ice cream experience that is both entertaining and delicious.

The shop is located in northeast Atlanta on Buford Highway, easily one of the most culturally diverse sections of town. Along the highway, you can find cuisines from around the globe and signs in half a dozen languages…which admittedly can make it easy to drive by 8 Fahrenheit (but just trust Google Maps, because it has your best sweet-tooth interests at heart).

The process is straightforward: once you get in the door, you pick a base flavor, mix-ins and three toppings for your ice cream, and take a number. You then wait as artists (no, the term “ice cream scooper” is not sufficient here) go to work.

First, they pour the glorious base, from original to Thai tea to coffee, onto a surface similar to a toasty, round crepe maker…except, you know, frozen.

Then, the hardworking chefs chop in your mix-ins, which range from banana and lychee to graham crackers and strawberries.

After the chopping is done, the mix is spread over a frozen surface and carefully rolled up in sections–with what resembles a putty knife–and added to a cup.

Toppings are layered on with visual appeal in mind, (guuuuys, they toast the marshmallows in front of you), and then you wait impatiently for your number to be called.

While you may not get to watch your cup being prepared, the shop is designed so that you can observe all the artists at work. Also, the space is laid out such that you stand in line to pay and order at the front, but once you are inside, you don’t need to wait too long before you are diving a spoon into your new favorite treat.

At $5.99 a cup, rolled ice cream isn’t the cheapest sweet fix in town, but it’s worth the price and one cup can easily satisfy two people if you are ballin’ on a budget.

So, how does the taste compare to regular ‘ol ice cream? There is definitely a unique freshness to it since there aren’t any preservatives, but all told, it is similar to regular ice cream with a hint more creaminess than airiness.

But, the experience is still 100 percent worth it.

And, if you don’t live in the Doraville area, you are in luck because the rolled ice cream trend is catching traction.

The week of June 27, 8 Fahrenheit is opening a new location in Duluth which will be almost three times bigger than the original space, according to owner Peiqin Lin.

Other cities should watch out for the shops soon, too. Houston, Los Angeles, and Philadelphia have all joined the sweet ranks of ice cream rollin’ towns.


Carnival Eats

It's a fiesta of fair food in Florida! Noah Cappe samples one of the craziest carnival eats in America: Chicken Wing Ice Cream. Then it's the classic Glazed Donut Burger, complete with cheese and bacon. A Red Velvet Funnel Cake and a Lobster Roll made with local lobster round out the day. Then it's across the state to the Sarasota County Agricultural Fair, where Noah meets sisters who've been on the road since they were kids, selling favorites like Deep Fried Cheesecake and Fried Green Tomatoes. The local agricultural association shows Noah their top seller, the Pulled Pork sandwich and finally Noah wrestles Gator on a Stick.

89er Days Festival/Pungo Strawberry Festival

Funnyman host Noah Cappe indulges in America's favorite carnival eats at the 89er Days Festival celebrating the land run in Oklahoma's historic first capital, Guthrie. He meets a fourth generation Cherokee who teaches him the secret to authentic fry bread for Indian Tacos. He loosens his belt to take on the Giant Texas Tenderloin Sandwich and begs for more as he wolfs down the delightfully decadent Fudge Puppy. Next, he takes his pick from a field of flavours at the Pungo, Virginia Strawberry Festival where he finds himself getting sweet on Strawberry Arugala Pizza, supersizes a Strawberry Shortcake and puckers up with giant Deep Fried Pickles. Finally, it's a race against time as he discovers the crunchy creamy goodness of the Soft Shell Crab Sandwich.

ViVa! Vienna! Festival/Contraband Days Festival

This trip, Noah Cappe celebrates Memorial Day weekend at suburban DC's ViVa! Vienna! festival, where the fastest way to his heart is through divine Soul Food. He springs for Loaded Perogies, learns a new spin on an old favorite with Philly Cheese Steak Fries and sees food and eats it with Baltimore-style Crab Dip. Then, he sets course for the bayou where he uncovers some tasty treasures at the pirate-themed Contraband Days festival in Lake Charles, La. There, he gets a lesson in down-home Cajun cooking with Chicken and Crawfish Gumbo, fancies up funnel cake with maple and candied bacon and goes nuts for Creole-style Praline candies with Miss Rita.

Oak Mountain Spring State Fair/Apache Rattlesnake Festival

On this episode, host Noah Cappe travels to Oklahoma for the Apache Rattlesnake Festival. He bravely samples the Deep Fried Rattlesnake, the namesake dish of the festival. Then it's back to more carnival classics like Texas Twister Fries and the spicy Mexi-Dog. Later, Noah takes in the treats at Alabama's Oak Mountain Spring Fair. Starting with Dre's Barbeque Baked Potato, and moving onto cheese-stuffed gilled pork balls, jambalaya stuffed peppers and finishing up with Deep Fried Bread Pudding, it's southern comfort food with a fair flare!

Portland Rose Festival/Got to be NC Fair

Noah Cappe heads to North Carolina for the Got To Be NC Fest. Local pecans top the Cinnamon Roll Waffles and Noah tries the only Donut Sloppy Joe on offer on the east coast fair circuit. Then it's across the country for the Portland Rose Festival. He devours smoked mac & cheese, a dish so amazing it's got the people of Portland dancing in the streets. Next, the classic American apple pie gets the carnival eats treatment and is transformed into Apple Pie Fries. Beef Tongue Tacos prove that Portland is still keeping it weird.

State Fair Meadowlands/Gardendale Magnolia Festival

Noah Cappe jets into State Fair Meadowlands to check out the freak show of food, beginning with Cream Cheese Larvets. He also indulges in the Pig in Mud: chocolate covered, deep fried bacon. Next, it's down south to Alabama. Local Vendor Big Daddy's BBQ Ribs are the talk of the fair, but it's the Sweet Potato Pie Ice Cream churned in a tractor that converts Noah into a believer.

California State Fair/North East Fair

In North East, Penn., host Noah Cappe eats a Peanut Butter and Banana Sandwich even The King would approve of, and checks out a Chicken-Stuffed Pretzel so good, it's got Noah all shook up. Next, Noah heads across the country to the California State Fair. The fair highlights the state's fresh produce in dishes like Spaghetti Ice Cream, where California strawberries are the base of the "sauce" in this frozen delight. And the famous Lobster Corn Dog gets crowds lining up to sample some of the freshest seafood on the West Coast.

Stanislaus County Fair/Texas Crab Fest

In this episode, host Noah Cappe arrives at the Stanislaus County Fair in Turlock, CA. He gets his paws into homemade fries topped with lobster claws and tail meat, and devours a delicious donut ice cream sandwich. Finally, he sizes up an 18" corn dog big enough to feed a family and dips his tongue into Cajun cuisine with Deep Fried Frogs Legs. Then it's down to the Gulf Coast for the Texas Crab Fest. Noah savors a soft shell crab taco, coconut encrusted shrimp and gooey Grasshopper pie while enjoying the hospitality of Crystal Beach, Texas.

Ohio State Fair/NC Potato Festival

Host Noah Cappe heads to the Ohio State Fair, one of the country's oldest and biggest fairs, with food that's just as outrageous. Noah samples a perfect combination of savory meat and sweet treats in the Pulled Pork Donut. Fair classics like Funnel Cakes and the Blooming Onion and Funnel Cakes get a Ohio state spin but it's the Giant Deep Fried Gummy Bear that really gets Noah going. Then he heads to the NC Potato Festival in North Carolina, where a local specialty is a big hit: Calabash Flounder.

Indiana State Fair/Old Canal Days

The Indiana State Fair is one of the oldest fairs in the country, with some of the best fair foods around. Noah constructs, and devours a Colossal Grilled Cheese Sandwich with the help of the state dairy association. Next he takes the classic elephant ear to the next level by packing it full of fruit filling before frying it up. YaYa's Tomato Balls, a Greek family favorite, is his final dish of the day. Then it's over to neighboring Illinois for Old Canal Days in Lockport. Noah samples some insanely loaded potato bites before chowing down on Chicago-style pizza pie. A uniquely sweet donut treat rounds out another day of carnival eating.

Illinois State Fair/Erie County Fair

The Illinois State Fair is one of the longest running fairs in the U.S. and luckily for host Noah Cappe, he's able to sample a taste of Illinois history with the Horseshoe Sandwich: a deep fried pork tenderloin topped with French fries and creamy cheese sauce. Then he puts together an over-the-top deep fried peanut butter sandwich, topped with homemade fluff. Next, Noah travels to New York for the Erie County Fair where he chows down on some local Buffalo favourites like Buffalo Chicken Wing Pizza, Beef on Weck Eggrolls and the Bacon Bomber.

K-Days/North Dakota State Fair

In this episode, host Noah Cappe travels to Edmonton, Alberta for K-Days. He starts the day off right with a Canadian specialty turned into brunch: Breakfast Poutine. The creative combos continue with a fusion-inspired Japanese Dog and a S'mores Mini Donuts, with the summer camp favorite topping the perennial carnival classic. Across the border in North Dakota, Wild Rice Burgers, Idaho Tacos and Kettle Corn make up the regional fare in this prairie state.

Canadian National Exhibition/PrairieFest

At the Canadian National Exhibition in Toronto, Ontario host Noah Cappe has nothing but appreciation for the Thanksgiving Waffle: a turkey dinner served on a waffle made from classic stuffing ingredients. Ethnic food options abound with traditional Arancini and a vegetarian Tofu Bao Taco. Then it's off to PrairieFest in Oswego, Illinois, where Noah indulges in a Chicago-style Beef and Sausage extravaganza, a Kimchee Korean Dog and some homemade Churros with Deep Fried Ice Cream.

Calgary Stampede

It's the Greatest Outdoor Show on Earth, and host Noah Cappe has arrived at the Calgary Stampede ready to eat! He starts his visit off with the Stampede's hot new hit, Scorpion Pizza -- a slice of pizza loaded with edible insects. There are fair classics like Deep Fried Butter, Hot Beef Sundae, Deep Fried Mac and Cheese and Saltwater Taffy. Noah partakes of Calgary's cowboy culture in the traditional Stampede Breakfast, and finds some fusion food in the form of the Chicken Tinga Masala Tostada.

North Dakota State Fair/PrairieFest

In North Dakota, host Noah Cappe chows down on Wild Rice Burgers, Idaho Tacos and Kettle Corn, which make up the regional fare in this western state. Then it's off to PrairieFest in Oswego, Illinois, where Noah indulges in a Chicago-style Beef and Sausage extravaganza, a Kimchee Korean Dog and some homemade Churros with Deep Fried Ice Cream.

Go Nuts for Donuts

They're not just for breakfast any more! In this episode, host Noah Cappe explores some inventive dishes featuring one of America's national specialties: the donut. Donuts are the basis for some wacky carnival creations, from savory to sweet. From the classic Glazed Donut Bacon Cheeseburger, to the Grilled Chicken Raspberry Donut to incredible Donut Ice Cream Sandwiches, this episode highlights donut dishes from fairs across the country.

We Deep Fried That!

Fairs and festivals are where the innovators of deep fried delights do their best work. Host Noah Cappe travels the country, sampling some of the most outrageous feats of frying around. From tacos to butter balls, mac and cheese to watermelon, these concessionaires have found a way to include a layer of deep fried deliciousness in every bite.

All American Eats

Host Noah Cappe eats his way across America in this sampling of all American items. From Southern treats like Margaret's Soul Food Fried Chicken, to Big Daddy's BBQ Ribs to Northern surprises like Fried Green Tomatoes, and Eastern classics like Lobster Rolls and Pacific Western Apple Pie Fries, this episode salutes the culinary melting pot.

Stick It to Me

When you're on the midway, you want foods that are built for speed. The simplest solution is to stick it on a skewer. In this episode, Noah Cappe gets straight to the point tasting more fork-free foods than you can shake a stick at. From the enormous Family Dog to the Bacon Bomber, Gator Kabobs to the Fudge Puppy, these carnival creations are worth sticking around for.

All You Can Meat

The midway is home to rides, games and succulent meaty treats. Noah Cappe raises the stakes with these over-the-top meat experiences. Beginning with a Tri Tip Beef Sandwich that has folks in Portland tripping out, to Chicken Wing Ice Cream - the craziest dessert ever seen at a fair, this episode is guaranteed vegetable-free.

Fully Loaded

Festivals and fairs are the places to pile the yumminess HIGH and host Noah Cappe has found the best examples around. There are savory treats like BBQ Baked Potatoes, fries topped with lobster and a double decker Colossal Grilled Cheese, plus a decadent dessert that combines an ice cream sundae with mini funnel cakes to create a tower of taste.


Spaghetti ice cream has landed in Melbourne

You might think it was invented for the era of Instagram, but spaghetti ice cream, or spagetthieis, as it’s known in Germany, has been around for decades. It was invented in the city of Manheim, in 1969, by Dario Fontanella, the son of an Italian migrant.

Vanilla ice cream is passed through a machine to make it look like pasta, then covered with strawberry sauce (the “Bolognese”) and sprinkled with white chocolate (the Parmesan). This is how Rovena Xeba learned to make it when she worked in an ice cream shop in Germany. “It’s very common there. If you find a German and ask them if they know spaghettieis, they’ll say yes right away!” she tells SBS Food. “I’m proud to say we’re the first shop to bring it here.”

Originally from Albania, Xeba moved to Germany with her parents when she was a child, then to Australia as an adult. After getting married and having children, the timing seemed right last year to open her ice cream shop in Port Melbourne.

Opening an ice cream shop like those she loved in Germany has been a dream for Ice Cafe Venezia owner Rovena Xeba.

“Here, we have McDonald’s on every corner, but in Germany, they have ice cream shops doing ice cream like this. It’s very popular,” she explains. These German ice cream parlours often add fruits, syrups and other toppings to the ice cream and serve it in beautiful glass cups. They also like to shape the ice cream like animals or other foods.

“I’ve always wondered why there was nothing like this here. It was always my dream to one day open a shop like that,” she says.

After going back to Germany to get all the equipment and Italian Murano glass cups she needed, Xeba enlisted family and friends to renovate the shop. She now runs Ice Cafe Venezia with her husband and eldest daughter. The name is borrowed from the ice cream parlour where she used to work.

“It’s been a big hit with the German community. All the Germans, they come here and they say it reminds them of home,” says Xeba.

Ice Cafe Venezia has 32 flavours of ice cream and gelato, from vegan and diabetic-friendly types to those with added charcoal.

She makes all the ice cream on site, with natural ingredients. Flavours change often, and on any day, you can find more than 30 types, including some vegan and diabetic-friendly. Ferrero Rocher, chocolate, matcha and vanilla are among the most popular. There are also more trendy flavours like “Black Hawaii”, which contains activated charcoal, coconut and Oreo cookies.

You can get your ice cream on a cone, in a cup, on a waffle or on a crêpe. But if you’re visiting for the first time, go for one of the typically German creations. Of course, the spaghettieis is our first choice, but you can also go for ice cream shaped like lasagne cannelloni, pizza and steak.

Crepes with pistachio ice cream and fresh strawberries at Ice Cafe Venezia.

While all of these come in a traditional version, Xeba says she’s more than happy to customise it to your taste with different ice creams, fruit sauces and toppings. Chocolate spaghettieis? Sign us up!

65 Bay St, Port Melbourne, Vic

Mon – Sun 10 am until late

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AH, MY SLIPPERS FIT

ARE you overweight? Ready to give your waistline another chance? To help you choose a favorite from the latest crop of diet books, I will divulge, for the first time ever, the essential secrets of an authentic diet book.

- 1. THE RADICAL BREAKTHROUGH. Without this, there is no book. A ''radical breakthrough'' must be a reasonably believable new dieting concept (or at least one that sounds new) that requires no more than nine words of explanation and represents a complete break with traditional Western thought. Examples of previous ''radical breakthroughs'' now out of fashion are fasting, liquid protein, jawwiring, counting carbohydrates or calories, consuming several drums of water daily and padlocking the refrigerator. Crucial to this aspect of a diet book are testimonials from those who have already seen the light: ''Renewed vim and vigor'' ''My slippers finally fit'' ''God bless Dr. -- --'' '➯ter only two slimming weeks I was invited to purchase a share in a beach house.''

- 2. MEAL PLANS. The core of all meal plans is cottage cheese, four ounces of chicken, 1,000 grapefruits and several gallons of black coffee. So that the dieter retains a glimmer of life, he may also eat toast, one lamb chop (all visible fat trimmed) every three weeks and diaphanous vegetables. Recipes are given names to mask their essentially unsavory nature: ''Halibut Surprise'' . 'ɼranapple Popsicle'' . ''Sumptious Alfalfa Delight'' . ''Jeanne's Pineapple Boats.'' (Dieters who follow these recipes too closely must often be rushed to the emergency room of a nearby pizzeria.)

- 3. THE CONTROLLED SUBSTANCES LIST. Also known as the ''Rude Awakening'' section, this is where you suddenly discover that the foods you count on to get through life, or at least a bad evening, are all prohibited. Forbidden are any foods with a high atomic weight, such as zitti, Milk Duds, frenchies, sausages and spaghetti, ice cream, potato pancakes and pecan pie.

- 4. THE EXERCISE GUIDE. A series of exercises (sometimes called ''movements'') designed to turn unsightly bulges into sightly bulges that exploit the possibilities of the leotard. Here, the author's task is to invent fresh names for old exercises: ''Jazz Twister,'' 'ɿlasher'' and ''Whipper'' are among my favorites. (Another purpose of such sections is to add enough pages to make a book out of what would have been a leaflet.)

- 5. STRETCHING AND BREATHING. A bonus, explaining that you must stretch before exercising or you'll get cramps and die. Breathing is also advised, the deeper the better, so you can suck in the good oxygen and exhale the bad Tootsie Roll fumes. (Check breathing technique by holding a mirror in front of your face to see which fogs up first.)

- 6. ENCOURAGEMENT. 'ɽon't look back, only forward . you must never forget you are a Very Special Individual.'' This is your basic ''today-is-the-first-day-of-the-rest-of-your-life'' pep talk. You now have the will power to resist eclairs and ignore the call of the stuffed Cornish hen.

Keeping these six points in mind, you are ready to make an intelligent selection. Let's begin with THE BEVERLY HILLS MEDICAL DIET (Chain-Pinkham, $6.95), by Arnold Fox, M.D. The cover tells us we're on the right track: ''Learn Why Other Diets May Be Dangerous To Your Health!'' . ''Slim Without Pain'' . ''The First Nutritionally Sound Diet by a Doctor!'' In his radical breakthrough section, Dr. Fox explains: ''My diet calls for a nutritional approach high in Complex Carbohydrates'' (i.e., lentils, barley and garbanzo beans). And for exercise, Dr. Fox offers ''Wogging,'' a combination of walking and jogging, something many of us do when exiting from a subway station late at night. If you're uncertain, turn to the question-and-answer section:

''Q: May the BHMD help prevent hearing loss? 'ɺ: At the autopsy (of Beethoven), the arteries of the ears were found to be clogged with fat particles and the auditory nerves had consequently degenerated.'' If you're portly and musically inclined, Iɽ seriously consider this book. But just to cover yourself, you might also want to glance through Judy Mazel's similarly titled THE BEVERLY HILLS DIET (Macmillan, $10.95). The breakthrough here is 'ɼonscious Combining,'' a method of eating that manipulates our enzymes, enabling them to blast off the fat. Ordinary citizens may not understand how ptyalin, hydrochloric acid and pepsin help them fit into bikinis, but chemists will have no problem: ''If a carb hits your stomach without being in the form of maltose (via the action of ptyalin in your mouth), your stomach becomes frustrated and says, 'What am I going to do with you? I don't have any ptyalin to digest you!' ''

O.K., you're starting to nod, so let's take a break and look into the THE NO-NIBBLING BOOK (Putnam's, $9.95), by Robert Mark Alter, a compendium of '𧄨 things to remember or do at the refrigerator door so you won't open it.'' (Example: ''Touch your right forefinger exactly five times to the tip of your nose.'') For me, this book didn't work perhaps I'm just too susceptible to suggestion. I was O.K. until I read: 'ɺs you are standing at the refrigerator door about to nibble . '' Well, I was sitting at my desk, but I went right over and stood at my refrigerator door. This led me to open it, reach in and polish off three pounds of fudge.

A firm believer in the healing energies of ice cream, I looked forward to DR. ATKINS' NUTRITION BREAKTHROUGH: How to Treat Your Medical Condition Without Drugs (Perigord/ Morrow, $12.95), by Robert C. Atkins, M.D. But Dr. Atkins has a new approach called orthomolecular medicine that, to my disappointment, de-emphasizes the remedial powers of chocolate ripple. Dr. Atkins asserts that such ailments as corpulence, insomnia, anxiety, depression, migraine headaches, menopausal discomfort, asthma, diabetes and arthritis are treatable through nutrition therapy, or large doses of vitamins and minerals, in conjunction with sound dietary practices -namely, a carbohydrate-restricted diet. (If you've already started Dr. Fox's ''nutritionally sound'' Beverly Hills diet, you may be confused. Remember: Dr. Fox counsels lots of Complex Carbohydrates, very little protein, and here's Dr. Atkins telling me to avoid carbohydrates and douse myself with protein.)

Now let's turn to the de Sade of dieting, Nathan Pritikin. Like Dr. Fox, Mr. Pritikin, in THE PRITIKIN PERMANENT WEIGHT-LOSS MANUAL (Grosset & Dunlap, $12.95), favors a regimen of Complex Carbohydrates. For my money, Iɽ go with Mr. Pritikin only because I sincerely believe that Nathan is better looking than Arnold. The only drawback to the Pritikin program is the essential horribleness of staying alive on it, and the chance, before achieving your desired weight, of evaporating: ''Lunch, day 4: 1 1/2 cups Chinese Tomato-Vegetable Soup and Egg White Scramble (1 recipe),'' or 'ɻreakfast, day 2: 3/4 cup Hot Cracked Wheat, 1/4 medium banana, sliced, and 3/4 cup nonfat milk,'' and, of course, those merciless recipes including ''Mock Guacamole Dip,'' 'ɻok Choy Cakes'' and ''Scrambled Tofu Ole.''

More cheerful and less complicated is NEVER-SAY-DIET BOOK (Warner, $14.95) by Richard Simmons, ''The Pied Piper of Pounds.'' The joy of this book is the 172-page preamble, which, for a slow reader, can mean a three-month delay before tackling the part where Cadbury Bars are forsaken. Its secret of secrets is the ''Live-It Food Program'' and consists of - you guessed it - cutting down on food intake. The exercise section is illustrated with photos of Mr. Simmons who, in a leotard, is easily the most fetching of all the diet authors.

There's a diet for everyone, and stout smokers no longer need worry about the hidden calories in cigarettes. Dr. Neil Solomon's STOP SMOKING LOSE WEIGHT (Putnam's, $10.95) and the STOP SMOKING DIET (M. Evans, $8.95) by Jane Ogle, not only teach us to stop smoking but also how to lose weight. Both books use many pages to explain why smoking is bad, though Iɽ have settled for the warning on a cigarette package. We also learn that a recurrent craving for nicotine keeps the smoker in slavery. But a diet high in alkalinity (there goes my chocolate cake) will gradually drive wicked nicotine from the blood, lessen the dependence on cigarettes and make one thin. Naturally, there are exercises, meal plans and recipes, many of which (like 'ɿresh Start Meat Treat'') sound as if they could kill faster than cigarettes.

As if things weren't bad enough, I pick up AEROBIC NUTRITION (Hawthorn/Dutton, $13.50) by Dr. Don Mannerberg and June Roth only to discover that my favorite foods are creating blood serum triglycerides, which can block the flow of oxygen to my brain, my cells, my tissues and the other vital organs of my body. Spareribs do all that? I read on and learn that I'm a victim of Biocontamination, that ''the ability to cope with the wear and tear of daily life - adaptability - by using metabolic essentials to produce energy is different for each of us and makes us susceptible to different variables.'' (This is not a fun diet book the authors have obviously never enjoyed an expedition to Zabar's.) Fortunately, there are meal plans to reverse my degeneration, gourmet recipes such as ''Salmon Broccoli Loaf'' and 'ɾggless Cake,'' and the Mannerberg Method of Movement, an exercise system that doesn't always demand a leotard.


Watch the video: Made in Germany! So wurde das Spaghetti-Eis vor 50 Jahren erfunden! Galileo. ProSieben (December 2021).