Make the butterscotch white chocolate shell

• Melt the white chocolate and butterscotch chips together until smooth.
• Stir in the coconut oil for a slightly thinner, easier-to-coat mixture.
• Let the melted mixture cool slightly before coating.

Build the cups

• Pour some of the melted butterscotch mixture into a plastic cup and rotate until the bottom and sides are completely coated.
• Pour the excess chocolate back into the bowl.
• Freeze until firm.

Repeat the coating

• Repeat the coating and freezing process two more times so the shell is thick enough to hold the ice cream without cracking.

Whip the cream

• Add the cold heavy cream to a large bowl and whip until stiff peaks form.

Fold in the condensed milk and vanilla

• Add the sweetened condensed milk and vanilla bean paste.
• Fold gently until combined, being careful not to knock too much air out of the whipped cream.

Fold in the caramel and cereal

• Fold in the caramel sauce, leaving a few visible caramel streaks.
• Gently fold in the lightly crushed Cinnamon Toast Crunch.

Fill the cups

• Once the chocolate cups are completely firm, spoon the ice cream mixture inside, leaving a little room at the top.
• Add a small swirl of caramel over the ice cream and finish with crushed Cinnamon Toast Crunch.
• Insert a popsicle stick into the center of each cup.

Freeze the cups

• Freeze until completely solid, preferably overnight.

Seal the tops

• Seal the top with another layer of the melted butterscotch-white chocolate mixture.
• Freeze again until completely firm.

Unmold and finish

• Make one small cut down the side of the plastic cup and gently peel it away from the frozen chocolate.
• Finish with another drizzle of caramel and crushed Cinnamon Toast Crunch before serving.