Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              quart  vanilla ice cream
  2 1/2           cups  oven-toasted corn cereal -- coarsely crushed
  1         tablespoon  butter -- melted
  2        tablespoons  sugar
  1           teaspoon  ground cinnamon

Preparation:

Line a rimmed baking sheet with waxed paper. With a large spoon or an ice cream scoop, form eight ice cream balls, each about 2-1/2 inches in diameter. Place on the baking sheet, then place in the freezer for about 1 hour. Preheat the oven to 350F. Meanwhile, coat another large rimmed baking sheet with nonstick cooking spray. In a medium bowl, combine the remaining ingredients; mix well and spread on the baking sheet. Bake for 5 to 7 minutes, or until lightly browned and crisp. Remove to a shallow dish and allow to cool completely. Line another rimmed baking sheet with clean waxed paper. Remove the ice cream balls from the freezer and roll in the cereal mixture, coating on all sides. Place on the baking sheet and freeze for 2 to 3 hours, or until the ice cream is firm; serve immediately, or cover and keep frozen until ready to serve.

Nutritional Information:

158 Calories (kcal); 9g Total Fat; (47% calories from fat); 2g Protein; 19g Carbohydrate; 33mg Cholesterol; 68mg Sodium