Ingredients
Scale
- Half gallon vanilla ice cream
- 5 cups corn flakes cereal
- 1/2 cup unsalted butter
- 2 Tbsp granulated sugar
- 2 tsp ground cinnamon
- 1/8 tsp salt
- 1/4 tsp vanilla extract
Toppings: chocolate sauce, caramel sauce, whipped cream, maraschino cherries
Instructions
- Form 6 ice cream balls (2 1/2 inches, ~1 1/3 cups each) on plastic wrap. Freeze until solid, about 1 hour.
- Crush cornflakes; set aside.
- Melt butter in skillet over medium heat. Add cornflakes, sugar, cinnamon, salt, vanilla; stir 2 minutes. Cool if necessary.
- Roll frozen ice cream balls in cornflake mixture, pressing gently to coat.
- Serve immediately or store in freezer until ready to serve. Add desired toppings.
Notes
- Ensure ice cream is very firm before coating.
- Cool cornflake mixture before coating if too warm.
- Can be prepared ahead and frozen for up to a week.
- Try different ice cream flavors for variation.
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Category: Desserts
- Method: No-cook
- Cuisine: American