Instructions

• Place 6 cups (162 g) corn flakes cereal into a gallon-size resealable bag, remove excess air, seal the bag, and crush the corn flakes to small bits with a rolling pin. Set the crushed corn flakes aside.
• Melt 1/2 cup salted butter in a nonstick 10-inch frying pan over medium heat.
• Stir the crushed corn flakes and 2 1/4 teaspoons ground cinnamon into the melted butter, increase the heat slightly, and cook, stirring constantly, until the mixture is golden brown and fragrant, about 2 minutes. Take care not to burn it.
• Remove the pan from the heat and pour the cornflake mixture into a shallow dish in an even layer. Allow it to cool completely to room temperature (if it is still warm after 15–20 minutes, place the dish briefly in the refrigerator until cooled).
• When you are ready to shape the ice cream, remove the vanilla ice cream (approx. 32 oz) from the freezer. Scoop the desired serving sizes (about 8 individual servings or 4 large sharing servings from 32 oz), then quickly shape each scoop into a smooth ball using clean hands or plastic wrap. Place the shaped balls on a baking sheet lined with parchment and return them to the freezer until very firm, at least 30 minutes.
• Once the cornflake mixture is completely cool and the ice cream balls are very firm, transfer the cooled cornflake mixture to a shallow bowl or plate. One at a time, quickly roll each ice cream ball in the cooled cornflake mixture, pressing the mixture onto the surface for an even, thicker coating.
• Place the coated ice cream balls back on the lined baking sheet and freeze until fully solid and set, at least 30 minutes (keep frozen until ready to serve).
• To serve, drizzle with honey or caramel sauce and/or chocolate fudge sauce, top with sweetened whipped cream and a cherry, and serve immediately.