1 qt. vanilla ice cream
1/4 c. butter
1/2 c. brown sugar
3 c. toasted and crushed corn, wheat or rice cereal
1 12-oz. jar chocolate fudge ice cream topping

Scoop ice cream into six balls using 2/3 cup ice cream scoop; place on cookie sheet and freeze until solid. Melt butter and brown sugar in heavy skillet, stir in crushed cereal. Remove ice cream balls from freezer and roll in cereal mixture until coated. Place on cookie sheet and return to freezer until ready to serve. To serve, place balls on individual serving plates; drizzle with topping. Serve immediately. Serves 6.

Marie Rizzio, Interlochen