Instructions

1. Place a potato ricer (or spaetzle press) in the freezer for 1 hour as you prepare the rest of the ingredients.

2. Whip heavy cream and 1 tablespoon sugar in a bowl with an electric mixer into stiff peaks. Scoop cream into a piping bag and pipe 2 to 3 tablespoons cream in a tall dollop onto 4 ice cream bowls or plates. The piping bag allows you to have more control but you can also do this using a spoon, if need be.

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

4. Blend sliced strawberries, remaining 2 tablespoons sugar, and lemon juice together until smooth and well combined. Pour into an airtight container and store in the refrigerator.

5. Once sufficiently chilled, 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 cream. Depending on the consistency of your ice cream, you might find that you have to let it soften at room temperature for 5 minutes before you can properly extrude the "noodles." Repeat with the remaining bowls.

6. Top each sundae with about a 1/4 cup of strawberry sauce. Finish with a generous sprinkling of white chocolate shavings. Serve immediately.