Tasty Raspberry White Chocolate Lava Cake Ice Cream Bars Recipe By Tasty Food

CHOCOLATE LAVA CAKES RECIPE BY TASTY

Steps:

• Coat the inside of 4 1-cup (125 G) ramekins with softened butter, then sprinkle with the granulated sugar, tilting to coat completely. Set aside on a rimmed baking sheet.
• Heat the heavy cream in a small pot until boiling.
• Pour the boiling cream over ½ cup (120 ml) dark chocolate in a small bowl and let sit for 3 minutes. Stir until the chocolate is melted and smooth. Refrigerate for at least 30 minutes, or store in the freezer for up to 3 months.
• Preheat the oven to 425°F (220°C).
• In a small microwave-safe bowl, combine the remaining ¾ cup (170 G) chocolate and the butter. Microwave in 30-second intervals, stirring between, until completely melted.
• In a medium bowl, beat the eggs, egg yolks, brown sugar, salt, and vanilla with an electric hand mixer on medium-high speed until light and frothy, about 8 minutes.
• Gently fold the chocolate mixture into the egg mixture, being careful not to deflate the eggs. Add the flour and fold to incorporate.
• Divide half of the batter between the prepared ramekins. Add ½ tablespoon of the chilled ganache to the center of each ramekin, then scoop the remaining batter on top.
• Bake for 12 minutes, until the tops are set and the cakes begin to pull away from the sides of the ramekins.
• Let the lava cakes cool slightly, then invert onto plates. Dust with powdered sugar and garnish with berries. Serve immediately.
• Enjoy!

WHITE CHOCOLATE RASPBERRY LAVA CAKE RECIPE BY TASTY

Steps:

• In a microwave-safe bowl, microwave the raspberry jam for one minute.
• Add the white chocolate and stir until smooth. Freeze one hour.
• In a mixing bowl, add the white chocolate and hot melted butter. Mix to combine.
• Add the eggs, egg yolks, sugar, and flour, and whisk to combine thoroughly after each addition.
• Preheat your oven to 350ºF (180ºC).
• Coat the inside of the ramekins with butter and then add approximately one teaspoon of flour, moving it around so that it coats the inside completely. Discard excess flour.
• Fill your ramekins about ¾ of the way with cake batter, then add a tablespoon of your raspberry mixture. Fill to the top with remaining batter.
• Place the ramekins on a sheet pan and bake at 350ºF (180ºC) for 15-18 minutes, until the lava cakes are no longer jiggly in the middle.
• Run a knife along the edges of the ramekin to loosen and invert onto a plate.
• Serve warm with ice cream.
• Enjoy!

CHOCOLATE RASPBERRY ZEBRA CAKE RECIPE BY TASTY

Steps:

• In a large mixing bowl, combine dry ingredients for the base batter (flour, sugar, baking powder, salt).
• In a second mixing bowl, combine the eggs and vegetable oil.
• Add the wet mix to the dry mix, stirring constantly until smooth.
• Preheat oven to 350˚F (180˚C).
• Add the milk, and vanilla extract, stir until evenly mixed and the consistency is a thick liquid.
• Evenly divide the batter into two separate bowls. Add the cocoa powder to the first bowl. Mix thoroughly.
• Add the raspberry jam to other. Mix thoroughly.
• In a greased 9-inch (23 cm) cake pan, alternate batters by placing ¼ cup (60 ml) of batter in the center and letting it spread out slightly before adding the other batter (similar to making pancakes). Continue this process until the batter is used up and the pan is full of alternating rings.
• Bake cake in a preheated oven for 25-35 minutes or until a wooden toothpick inserted into the center of the cake comes out clean.
• While the cake is baking, to make the ganache; in a medium pot set over low heat, mix together heavy cream and chocolate until chocolate has melted and mixture is smooth.
• Let mix rest until consistency is thick and mix is cooled.
• Cool cake slightly, and then invert onto a wire rack to cool completely.
• Pour ganache over the baked and cooled cake starting in the middle and circling towards the edges coating it all.
• Once ganache is cooled on cake, garnish with fresh raspberries and powdered sugar.
• Enjoy!

ICE CREAM MOONCAKES RECIPE BY TASTY

Steps:

• Using a melon baller or a cookie scoop, scoop out balls of orange/mango sherbet or vanilla ice cream. Place on parchment and freeze for two hours. These will be the "moons" inside the ice cream mooncake.
• While the ice cream balls are freezing, prepare the biscuit crumbs. Crust one cup (100 g) of biscuits, add the melted butter, and stir until the biscuits crumbs are coated in butter and stick together when packed.
• Take your ice cream mold or cup, put down a layer of strawberry or coffee ice cream.
• Place a ball of orange/mango/vanilla into the center.
• Layer on more strawberry or coffee ice cream.
• Top it off with the biscuits crumbs and press down. Freeze for another two hours.
• Prepare the chocolate coating, melt the chocolate chips and coconut oil. Stir until combined and smooth. Set aside until it has cooled to room temp.
• When ready, unmold your ice cream mooncakes. Pour the melted chocolate over. Freeze overnight.
• Enjoy!

TASTY RASPBERRY WHITE CHOCOLATE LAVA CAKE ICE CREAM BARS RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• Lightly grease the brownie pan with nonstick spray. Using your fingers, press a cookie dough square into each of the cups, making sure that the dough completely covers the bottom of the cup and comes up the sides slightly.
• Bake for 10 minutes, until the cookie dough is golden brown and cooked through. Let the cookie squares cool completely in the pan, about 20 minutes.
• While the cookies cool, take the ice cream out of the freezer to soften.
• Spread 1 heaping tablespoon of softened ice cream on top of each cooled cookie square. Freeze for 1 hour.
• Make the magic shell: In a microwave-safe bowl, combine the white chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until smooth and all of the chips are completely melted. Stir in the freeze-dried strawberry powder.
• Line a baking sheet with parchment paper and set a wire rack on top. Pop the ice cream bars out of the pan and set on the wire rack.
• Top each ice cream square with a graham cracker square, pressing down to adhere.
• Coat each ice cream bar with 2 tablespoons of the magic shell. Return to freezer for 20 minutes, until set.
• Meanwhile, make the whipped cream: In a medium bowl combine the heavy cream and powdered sugar. Beat with an electric hand mixer for 4-6 minutes, until medium peaks form.
• Top each ice cream bar with 2 tablespoons of whipped cream, a raspberry, and a mint leaf.
• Enjoy!

3-INGREDIENT COOKIES & ICE CREAM PIE RECIPE BY TASTY

Steps:

• Place cookies in a gallon sized plastic bag and hit with a rolling pin or pan until crushed.
• Pat the cookie crumbs into the bottom of a 9" (23 cm) pie dish.
• Spread the softened ice cream on top and smooth out.
• Drizzle the top with melted chocolate.
• Freeze for 4 hours, or until the ice cream is hardened.
• Enjoy!

TASTY PEANUT BUTTER S'MORES SMASH ICE CREAM BARS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Lightly grease the brownie pan with nonstick spray. Spread 2 tablespoons of brownie batter in each cup.
• Bake for 20 minutes, until the brownies are cooked through, but still soft. Let cool completely in the pan, about 20 minutes.
• While the brownies cool, take the ice cream out of the freezer to soften.
• Spread 1 heaping tablespoon of softened ice cream on top of each cooled brownie in the pan. Top the ice cream with a graham cracker square, pressing down to adhere. Freeze for 1 hour.
• Make the magic shell: In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until smooth and all of the chips are completely melted.
• Line a baking sheet with parchment paper and place a wire rack on top. Pop out the ice cream bars from the pan and set them onto the wire rack.
• Coat each ice cream bar with 2 tablespoons of magic shell. Return to the freezer for 20 minutes.
• In a medium bowl, combine the heavy cream, peanut butter, and powdered sugar. Beat with an electric hand mixer for 4-6 minutes, until medium peaks form.
• Top each ice cream bar with 2 tablespoons of peanut butter whipped cream and a peanut butter cup half.
• Enjoy!