Step 1

Spread out softened ice cream on a wax paper lined baking tray. Cover with wax paper and press down to evenly spread and smooth. Freeze overnight.

Step 2

Remove ice cream from tray, peel off the wax paper and cut into bite size squares. Return to the freezer until ready to dip.

Step 3

Microwave 2 cups (350 grams) of chocolate chips with ½ cup (100 grams) coconut oil for 90 seconds, stopping to stir every 30, until melted and smooth. Allow chocolate mixture to come to room temperature.

Step 4

Mix in rice cereal.

Step 5

Working quickly and in small batches, coat ice cream cubes in chocolate mixture and return to the freezer to harden up.

Step 6

Enjoy!