Spread out softened ice cream on a wax paper lined baking tray. Cover with wax paper and press down to evenly spread and smooth. Freeze overnight.
Remove ice cream from tray, peel off the wax paper and cut into bite size squares. Return to the freezer until ready to dip.
Microwave 2 cups (350 grams) of chocolate chips with ½ cup (100 grams) coconut oil for 90 seconds, stopping to stir every 30, until melted and smooth. Allow chocolate mixture to come to room temperature.
Mix in rice cereal.
Working quickly and in small batches, coat ice cream cubes in chocolate mixture and return to the freezer to harden up.