Ingredients
6 cups corn flakes cereal
1/2 cup butter
2 1/4 teaspoons ground cinnamon
Approximately 32 ounces vanilla ice cream, firm enough to shape but soft enough to scoop
honey or caramel sauce for optional toppings
chocolate fudge sauce for optional toppings
whipped cream for optional toppings
cherries (fresh or maraschino) for optional toppings
Instructions
1-First, crush the corn flakes by placing them in a resealable bag and crushing with a rolling pin.
2-Then, melt the butter in a nonstick fry pan over medium heat, stir in the crushed corn flakes and ground cinnamon, and increase the heat slightly.
3-Cook the mixture, stirring constantly, until it turns golden brown and fragrant, about 2 minutes, before removing from heat and pouring into a shallow dish to cool.
4-Next, scoop the desired serving size of ice cream and shape it into balls using clean hands.
5-Immediately roll the ice cream balls in the corn flake mixture, pressing the coating around the outer surface for thicker coverage, then freeze the coated ice cream balls for 10 to 15 minutes to re-solidify.
6-Keep them frozen until ready to serve, and add toppings just before serving to maintain that fresh contrast.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
❄️ Use gluten-free corn flakes if needed to keep the recipe gluten-free.
🍬 Add 1-2 tablespoons sugar to the coating for extra sweetness.
🥥 Substitute some corn flakes with sweetened shredded coconut or chopped pecans for flavor variation.
- Prep Time: 15 minutes
- Cook Time: 3 minutes
- Category: Dessert
- Method: Freezing and Coating
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 26 g
- Sodium: 339 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 80 mg