• Preheat oven to 425 degrees F.
• Place cereal in a food processor and process until finely crushed (or place cereal in batches in sealable plastic bags and crush with rolling pin or pan). Place crushed cereal in a large mixing bowl and mix in butter. Stir in sugar and cinnamon until well blended.
• Place cereal mixture on baking sheet(s) in thin layer and bake at 425 degrees F for 10-15 minutes or until golden brown, stirring after every 3-5 minutes. Remove from oven and cool completely.
• Line some baking sheets or plates with wax paper (or parchment paper). Make about 36 (1/2 cup) or 18 (1 cup) scoops of ice cream and place on baking sheets. Don’t worry if they’re not round scoops, just divide out the ice cream and get the scoops back in the freezer fast! Freeze about 30 minutes or until hard.
• Working in batches (leave some of the ice cream scoops in the freezer so that it doesn’t melt), roll ice cream into balls (I like to use disposable plastic gloves), roll in crushed cereal then put balls back in freezer. Freeze another 30 minutes or until hard or ready to serve. Serve with your favorite toppings.

NOTES:

• SNAPPY TIPS: Make sure the cereal mixture is completely cooled before rolling the ice cream in it. Work with the ice cream in batches and keep the rest in the freezer so that the ice cream doesn’t melt too much.
• SNAPPY SUBSTITUTIONS: Use any flavor of ice cream or use frozen yogurt or lowfat ice cream. You could also add other things to the cereal mixture such as chopped nuts, toasted coconut, other cereals, chocolate chips, sprinkles, etc. For a gluten free dessert make sure your brand of ice cream, corn flakes, and other ingredients are gluten free.