Chocolate-Cinnamon “Fried” Ice Cream Is Happening


  • 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)


1 _ 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.

2 _ 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.

3 _ 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.

4 _ 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.