Spaghetti and Meatball Sundaes
4 servings
Prep Time: 30 minutes
Freeze Time: 30 minutes
- 12 small scoops Breyers Rocky Road ice cream
- 1 cup chocolate sandwich cookie crumbs
- 2 cups strawberries, trimmed
- 2 tablespoons sugar
- 1 cup Breyers Natural Vanilla ice cream, divided
- 2 store-bought shortbread cookies, crushed
- Freeze plate 30 minutes. For meatballs, arrange Rocky Road ice cream scoops on chilled plate. Place chocolate cookie crumbs on another plate. Roll scoops, one at a time, in cookie crumbs, then return to chilled plate until ready to serve.
- For sauce, mash strawberries with sugar in medium bowl using potato masher or fork to make chunky sauce. Stir in additional sugar if desired.
- To build sundaes, press vanilla ice cream through potato ricer* into 4 dessert bowls for spaghetti. Top each with 3 meatballs, then sauce. Top with crushed shortbread cookie cheese. Serve with a fork!
- *If a potato ricer is not available, simply scoop ice cream into bowls.
