Cinco de Mayo is getting close, and that means fun, food and fried ice cream! Any food fiesta just isn’t complete without the addition of a fun and flavorful ice cream treat, and this one brings all the good times you’ll need!
This DIY version combines the classic spicy and sweet flavors of Mexican Chocolate with that traditional fried ice cream treat that we all know and love! I’ve added a little bit of heat to a crunchy, sweet (Gluten-Free!) Cinnamon Chex shell.
In food processor or large resealable food-storage plastic bag, combine 5 cups 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. It will be cold!
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.