Step 1

Grind pumpkin seeds and cinnamon in a food processor, be careful to blend only until chunky and not to overblend into a fine powder. The crispness of the seeds remains if the pieces are not too fine. Place on a plate or shallow dish.

Step 2

Using a melon ball scooper, carefully roll out small balls of frozen ice cream. You can also shape with your hands. After each ball is rolled out, place in the dish that has ground coating and cover the entire ball with coating. Use a spoon to pour coating on to make it easier. You can also roll the ball around with your fingers and shape it.

Step 3

Carefully use the spoon to pick up the coated ice cream ball and place on another plate and store in freezer while continuing to make each ball. It worked best to do this all very quickly. If ice cream begins to soften, place back in freezer and allow to get frozen again.

Step 4

Allow balls to freeze completely before serving. Add an extra sprinkle of cinnamon as garnish.