Cool Summer Treat: "Fried" Coconut Ice Cream Balls with Cinnamon-Chocolate Sauce

Post sponsored this post;) But all the opinions expressed here are my own. As is my penchant for crunchy, melty, cinnamon-y ice cream combos. I'm not really an "ice cream person." My favorite flavor is vanilla-bean and my preference isn't to lick it off a cone. If I'm going to eat ice cream I like it in combination with something: next to apple pie or with granola on top. So when Post asked me to try out this recipe for "Fried" ice cream I knew I had to. This is my kind of dessert, I thought.

The "fried" coating to the vanilla ice cream balls is a crunchy combination of one of my favorite childhood cereals: Honey Bunches of Oats Almond cereal, coconut and a hint of chili powder. And the Cinnamon-Chocolate drizzle on top pretty much makes this a perfect match and satisfies my craving for melty-cinnamon ice cream combos.

"Fried" Coconut Ice Cream with Cinnamon-Chocolate Sauce

2 cups vanilla ice cream

1 cup Honey Bunches of Oats Almond cereal

1/2 cup shredded coconut

1/4 teaspoon chili powder

1 Tablespoon coconut oil

Cinnamon-Chocolate Sauce

1/2 cups semi-sweet chocolate chips

3 tablespoons Stonyfield Whole Milk

1/2 teaspoon cinnamon

1. Form four large ice cream balls (about a 1/2 cup). Place on tray and refreeze in freezer for 30 minutes or until the balls are firm again.

2. In a large bowl combine cereal, coconut and chili powder. Crush cereal with a spoon until mixture is combined.

3. Heat coconut oil in a skillet over medium heat. Lightly toast dry mixture until golden brown. Place on a tray or plate to cool.

4. When toasted cereal mixture has cooled, roll ice cream in mixture until ice cream balls are completely coated. Return to the freezer until ice cream balls are firm again. About 15 minutes.

5. In a small sauce pan over low heat melt chocolate with milk and cinnamon until combined into a sauce.

6. Remove ice cream from freezer and spoon sauce over the top. Serve and enjoy!