To make the Un-Fried Ice Cream. scoop 6-8 balls of ice cream onto a parchment-lined baking sheet and place in the freezer for 1 hour, or until hard.

Toast the coconut. Meanwhile, place 1/2 cup sweetened, shredded coconut in a frying pan and toast over medium-low heat on the stove. Stir frequently to prevent burning.

Make cinnamon coating. Combine toasted coconut and 4 cinnamon graham crackers in a food processor. Pulse until it's in fine crumbs. Pour crumbs out onto a large plate.

Coat ice cream balls. Take ice cream out of the freezer and let sit at room temperature for a couple of minutes to warm up enough for the coating to stick to the outside. Roll balls in the crumb mixture, pressing crumbs into the ice cream balls with your hands, like you are packing snow to make a snowball. Freeze again until hard, another 30 minutes. Serve with your favorite sundae toppings!