Instructions: Crush cereal and granola in a heavy-duty zip-top plastic bag using a rolling pin. Add chocolate morsels; seal and shake. Pour into a large bowl.

Shape each ice-cream scoop into a ball; roll in crumb mixture, coating evenly, and place in a 9-inch square pan. Freeze until firm. Drizzle the balls with syrups before serving.

This recipe yields 6 servings.

Comments: For testing purposes only, we used Cinnamon Toast Crunch cereal for the cinnamon-sugar whole wheat-and-rice cereal.

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