1. Line a baking sheet with parchment paper. Using an ice cream scoop, portion 4 (1/2-cup) scoops of ice cream. Place scoops on baking sheet. Freeze 20 minutes or until ice cream is hard.

2. Meanwhile, sift together cocoa, corn starch and sugar in a small saucepan over medium heat. Whisk in milk. Whisk in corn syrup. Bring to boiling, whisking constantly. Reduce heat to low and simmer until thickened. Remove from heat and whisk in oil.

3. In a shallow bowl combine cereal and cinnamon. Using plastic gloves, roll a scoop of ice cream into the cereal coating, packing ice cream into a smooth ball. Return coated ice cream balls to baking sheet and freeze until ready to serve. Serve with chocolate sauce, whipped topping and cherries, if desired.

• 1 g Fat
• 0 g Saturated Fat
• 0 mg Cholesterol
• 175 mg Sodium
• 42 g Carbohydrate
• 2 g Fiber
• 6 g Protein