Chocolate-Cinnamon “Fried” Ice Cream

Ingredients

• 5 cups Cinnamon Chex™ cereal
• 2 teaspoons ground cinnamon
• Dash ground red pepper (cayenne) or to taste
• Chocolate ice cream, firm enough to shape but soft enough to scoop
• Desired toppings (honey, caramel sauce, chocolate fudge sauce, sweetened whipped cream, cherries, nuts and/or coconut)

Instructions

• In food processor or large resealable food-storage plastic bag, combine 5 cups Cinnamon Chex™ cereal, 2 teaspoons ground cinnamon and dash ground red pepper (cayenne). Process or use rolling pin to crush cereal. Pour into shallow dish.
• Remove chocolate ice cream from freezer. Scoop out 3 baseball-size ice cream balls (or larger balls if you want a thinner coating or smaller balls if you want a thicker coating); shape each into an even ball.
• Immediately drop shaped ice cream ball into cereal mixture; roll to evenly coat, pressing cereal mixture around outer surface for desired thickness of coating. Repeat with remaining balls.
• Serve immediately topped with honey or other desired toppings, or place coated balls in airtight container in freezer (without toppings) and freeze until serving time.