Starting out, in a large bowl or bag, crush cereal until it is a good mix of small and medium pieces (I used the bottom of a glass to crush my cereal).
In a seperate bowl, beat eggs and milk until they are combined.
Take a rounded scoop of ice cream and cover it in cereal. Then roll it in egg wash and roll in cereal again until it is fully coated.
Place the coated ice cream on parchment paper in the Crispi prep container or on a small baking sheet and place in the freezer for 2-3 hours to freeze solid.
Air fry on max crisp (400°) for 2-4 minutes. If coated completely, cereal batter will protect ice cream from melting through. Pro tip: cook on parchment for quick clean up.
Drizzle with chocolate or caramel for some extra pizzazz!
