Mexican Ice Cream recipe

2 c. vanilla ice cream
1/2 c. frosted flakes cereal, crushed
1/4 c. sugar
1 ts. cinnamon, fresh ground if you can
1/4 c. honey

Place four 1/2 cup scoops of ice cream onto a wax paper lined baking sheet.
Freeze for 1 hour or until firm.
In a shallow bowl, combine crumbs, sugar and cinnamon.
Roll each ice cream scoop into mixture.
Freeze until serving.
Just before serving, drizzle each scoop with honey.