Not-Fried Ice Cream

Line a large, rimmed baking sheet with waxed paper. With a large spoon or an ice cream scoop, form ice cream into solid balls, each about 2 1/2 inches in diameter. Place on a baking sheet, then place in freezer for 1 hour.

Meanwhile, prepare coating: Preheat oven to 350 degrees F.

In a medium bowl, combine crushed cereal, melted butter, sugar and cinnamon, mixing well. Coat another large, rimmed baking sheet with cooking spray. Spread cereal mixture on that baking sheet.

Bake for 5 to 7 minutes or until crisp and lightly browned. Transfer to a shallow dish. Let cool completely.

Put waxed paper on a clean baking sheet. Roll frozen ice cream balls in the cereal mixture, coating on all sides. Place on baking sheet and freeze for 2 to 3 hours or until firm.

Serve immediately or cover and keep frozen until ready to serve.