Ingredients
2cupdairy-free ice cream
2cupSpecial K Cereal
2tspground cinnamon
4tspHershey’s chocolate syrup
cherry,for topping, optional
Truwhip,for topping, optional
Preparation
Line a baking sheet with parchment paper.
With an ice cream scooper, scoop out 4 balls of ice cream ½-cup in size and place on the parchment-lined baking sheet.
Freeze for 2 hours, or overnight, until the ice cream is very hard.
Meanwhile, in a shallow bowl, combine the crushed cereal and cinnamon.
Using rubber gloves, roll the balls of ice cream in the cereal coating, packing them together into a smooth ball.
Return the coated ice cream to the baking sheet and freeze until ready to serve.
To serve, drizzle with chocolate syrup on top with whipped cream and cherry, if desired.
