6 cups corn flakes cereal, crushed.
1/2 cup salted butter
2 1/4 tsp ground cinnamon
4 tsp. Wood’s Vermont Maple Sugar
Vanilla ice cream, firm enough to shape but just soft enough to scoop
honey or caramel sauce
chocolate fudge sauce
sweetened whipped cream
cherries (fresh or maraschino)
peanuts, pecan, walnuts
Crush cornflakes: Pour cornflakes into a gallon size resealable bag, seal bag and then use a rolling pin to crush cornflakes to small bits. Add cinnamon to crushed cornflakes and mix thoroughly.
Saute cornflakes, cinnamon and maple sugar in butter: Melt butter in a nonstick 10-inch fry pan over medium heat. Stir in crushed corn flakes and cinnamon and increase heat slightly.
3. Cook mixture, stirring constantly until golden brown and fragrant (color will deepen and begin to smell lightly toasty and corn flakes should be crisp), about 2 minutes. Caution: Butter burns easi;ly & quickly.
Let mixture cool: Remove from heat, pour mixture in a shallow dish and allow to cool.
5. Shape ice cream: Remove ice cream from freezer, scoop out desired serving size (you should be able to get about 8 individual servings, or 4 big restaurant size sharing servings) and shape into a ball with clean hands.
6. Roll ice cream in cornflake mixture: Immediately drop shaped ice cream ball into corn flake mixture and roll to evenly coat, while pressing corn flake mixture around outer surface for a thicker coating.
7. Let set: Freeze for 10 - 15 minutes to re-solidify ice cream, keep frozen until ready to serve. Add toppings just before serving.
If you don't care about having uniformly shaped ice cream balls, then you can simply scoop out the ice cream and drop it into the toasted cornflake mixture without shaping.