Crush cereal and granola in a heavy-duty zip-top plastic bag using a rolling pin. Add chocolate morsels; seal and shake. Pour into a large bowl.
Shape each ice-cream scoop into a ball; roll in crumb mixture, coating evenly, and place in a 9-inch square pan. Freeze until firm. Drizzle the balls with syrups before serving.
Note: For testing purposes only, we used Cinnamon Toast Crunch.
