This fun and deliciious Mexican treat is a great way to cap Christmas festivities.
Thaw the ice cream slightly so that it's easy to scoop out of the container but still firm enough to hold shape. Meanwhile, combine the cereal and nuts in a bowl and set an empty muffin tin nearby.
Working quickly, individually roll rounded scoops of ice cream in the cereal mixture and place them in the muffin tin (1 per cup). You should end up with 4 to 6 ice-cream balls. Cover the tin with plastic wrap and keep it in the freezer for at least 1 hour so the ice cream will firm up.
For the chocolate gravy, combine the chocolate morsels and water in the top of a double boiler. Cook the mixture over medium heat, stirring until the sauce is smooth. Makes 3/4 cup of sauce, which can be refrigerated in a sealed container up to a week.
Just before serving, drizzle warm chocolate gravy over each ice-ceam ball. Enjoy.