24 navel oranges
1 gallon dark chocolate or fudge ice cream
24 whole cinnamon sticks

Cut off the tops of the oranges. Gently hollow out the pulp, leaving a thick shell; hollow pulp out of cut-off tops also. Cut Jack-O'Lantern faces into each orange. Freeze for about 2 hours.

Pack scoops of ice cream into frozen shells (try to avoid letting ice cream ooze out of eyes or mouth). Cut a small hole in the top of each orange. Set tops over the ice cream and insert a cinnamon-stick stem through the hole. Place in the freezer for at least 3 hours or until serving time.