Dessert 'Pasta Chips' with Raspberry Coulis and Ice Cream

Serving Size: 2-3
Prep Time:  5 Minutes
Cook Time: 15 Minutes
Total Time:  20 Minutes


8-9 oz. Pappardelle’s Gluten-Free Dark Chocolate Pasta Shavings
4 cups vegetable oil, plus more as needed
1/4 cup powdered sugar, plus more for garnish
3 cups fresh raspberries
1 tsp. fresh lemon juice
2-3 scoops of ice cream (your flavor choice)


  1. Cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 8-10 minutes. Drain and set aside.
  2. Heat vegetable oil in large Dutch oven over medium-high heat. Once oil is shimmering, add 1 cup of cooked pasta and cook until crispy, about 2 minutes. Transfer to a plate covered with a paper towel to drain. Repeat until all pasta is fried.
  3. In a food processor, add raspberries and powdered sugar. Pulse until pureed. Set a fine mesh sieve over a bowl and pour puree through, discarding the pulp. Stir in lemon juice and more powdered sugar, to taste. 
  4. Dust fried “pasta chips” with powdered sugar. Scoop ice cream into serving bowls, top with raspberry coulis and pasta chips. Serve and enjoy!