Fried Ice Cream Lava Cakes Recipe

Fried Ice Cream Lava Cakes

• Difficulty: Intermediate
• Yield: 6 cakes
• Nutritional Info per Serving (1 of 6): Calories 728, Total Fat 44 g, Saturated Fat 10 g, Carbohydrates 75 g, Dietary Fiber 4 g, Sugar 43 g, Protein 11 g, Cholesterol 133 mg, Sodium 195 mg
• Total Time: 8 hr 30 min (including chilling and freezing)
• Active Time: 30 min

Transport yourself back to that first irresistible bite of fried ice cream at a Mexican restaurantnow recreate the magic at home with this showstopping twist! Imagine crispy panko-coated ice cream cakes hiding a gooey chocolate lava center that bursts with every bite. Whether you love classic strawberry or exotic ube, this intermediate recipe will wow your guests and satisfy your cravings. Dive in and fry up some frozen bliss!

Chocolate Sauce:

• 1/2 cup packed light brown sugar
• 1/3 cup unsweetened cocoa powder
• 1/4 cup whole milk
• 1/2 teaspoon pure vanilla extract

Cakes:

• 2 pints ice cream, slightly softened (I prefer strawberry and/or ube varieties)
• 3 large eggs
• 2 tablespoons whole milk
• 1/8 teaspoon ground cinnamon
• Pinch of ground nutmeg
• Pinch of kosher salt
• 4 cups panko breadcrumbs
• 5 1/4 cups canola oil
• Confectioners' sugar for dusting
• Fresh berries, fruit coulis, and/or whipped cream for garnish (optional)

Instructions:

1. For the chocolate sauce, combine the brown sugar and cocoa powder in a small saucepan and whisk to eliminate lumps. Add milk and heat over medium until boiling, whisking frequently. Once boiling, continue whisking for 45 seconds. Remove from heat and stir in vanilla.
2. Strain the sauce through a fine-mesh sieve into a medium heatproof bowl.
3. Let the sauce cool to room temperature, then refrigerate until needed, up to one week.
4. For the cakes, line a baking sheet with parchment paper and place six 4-ounce aluminum ramekins on it.
5. Reserve at least 1/2 cup of ice cream and return it to the freezer. Spread the remaining ice cream evenly among the ramekins, packing it down firmly.
6. Create a quarter-sized well in the center of each ramekin without exposing the bottom. If the ice cream softens too much, freeze the ramekins for 10 to 15 minutes.
7. Remove the chocolate sauce from the fridge and transfer half of it to a piping bag. The leftover sauce can be saved for topping or another use.
8. Pipe the chocolate sauce into the ice cream wells, filling to about three-quarters full. Cover the chocolate lava with the reserved 1/2 cup ice cream, smoothing the top. Freeze the cakes for at least 4 hours, preferably overnight.
9. Mix the eggs, milk, cinnamon, nutmeg, and salt in a medium bowl until blended. Set aside.
10. Place the panko in another medium bowl and keep aside.
11. Work with one ramekin at a time, keeping the others frozen. Carefully cut a slit on the side of each ramekin with scissors, then gently remove the ice cream cake in one piece and discard the aluminum.
12. Dip each ice cream cake into the egg wash, then thoroughly coat in panko; repeat the dipping and coating once more. Place the coated cakes on the prepared baking sheet and freeze again.
13. Fill a large Dutch oven with enough oil for deep frying and heat to 370F (188C).
14. Fry three lava cakes at a time until golden and crispy, about 45 seconds to 1 minute. Remove with a spider or slotted spoon and drain briefly on paper towels.
15. Sprinkle the fried ice cream lava cakes with confectioners' sugar and serve immediately, accompanied by remaining chocolate sauce, fresh berries, fruit coulis, and/or whipped cream, if desired.