- Place heavy cream in the bowl of an electric mixer fitted with the whisk attachment. Whip, starting out on low speed and gradually increasing the speed to medium-high, until firm peaks form, about 7-8 minutes.
- Remove 1 cup of the whipped cream from the bowl, place in a sealable container, and refrigerate until ready to serve the ice cream bites.
- Add the sweetened condensed milk to the whipped cream and continue to whip, on medium, until blended.
- Spoon the mixture into a loaf pan or 2-quart container, cover, and freeze until firm, about 6 hours to overnight.
- Once the ice cream has frozen, use a small ice cream scoop or tablespoon measure to portion into even balls. Return to the freezer to firm while you set up your â€˜breading’ station.
- Place the cinnamon cereal in a zipper baggie and crush using a can, rolling pin, or mallet. Transfer the crushed cereal to a large bowl.
- Drizzle honey into another bowl.
- Working in batches (while keeping the rest of the ice cream portions in the freezer), first roll the ice cream in the honey, then coat in the crushed cereal, using your hands to press and adhere the crumbs to the ice cream. Return to the freezer to re-firm until ready to serve.
- Before serving, (optional: you can skewer the bites onto cake pop sticks for a hands-free treat) top the bites with a little dollop of whipped cream and a cherry.