This recipe for crunch coat ice cream topping is brought to you today by a partnership with Honeycomb cereal. All opinions are my own.

When Honeycomb reached out and asked if I’d like to help them celebrate their 50th birthday, I knew the answer was yes. I have such sweet memories of eating Honeycomb cereal and watching Saturday morning cartoons as a kid. Cartoons are on 24/7 these days, but tradition of Honeycomb for breakfast still lives on in our house. When he was younger, Malone had a lot of fun playing with his food- the shape of the cereal lends itself nicely to a bit of sneaky learning.

There are six holes in a piece of Honeycomb cereal, which means you can do a lot of fun math at breakfast with it (counting, multiplying or dividing by six).

I know that my son will have a lot of great memories from life around my kitchen table. One of my favorite childhood memories was going to our local Tastee Freez for a burger and ice cream. My favorite kind of ice cream to get there was a crunch coat cone. Crunch coat is a magic combination of sprinkles, nuts, and something sweet (but not too sweet) and crunchy.

I thought it would be fun to try to replicate this using Honeycomb cereal- it is sweet (but not too sweet) and crunchy.

Ingredients needed: 1 cup of Honeycomb cereal, chopped almonds, and sprinkles.

Method: Chop cereal and almonds in food processor and combine with sprinkles.

Form your ice cream into balls with your hands and roll them in your ice cream crunch coat topping.

And then, enjoy!