Scoop the middle out of each of the ice cream tubs, fill with chocolate syrup and then cover with some of the ice cream that you originally scooped out.

Put ice cream tubs back into the freezer for at least 30 minutes.

Set up a dredging station with two bowls — beaten eggs and milk in the first one and panko breadcrumbs in the second one.

One by one use scissors to cut down the side of the ice cream tubs so you can remove the ice cream.

Submerge ice cream in egg wash and coat in panko breadcrumbs. Repeat this step a second or even a third time if necessary.

Freeze for at least another 30 minutes.

Heat oil in deep fryer or heavy skillet to 375°F.

Fry your Ice Cream Lava Cakes for 45 seconds each, coat in powdered sugar and serve immediately.