6 cups corn flakes cereal, crushed.
1/2 cup salted butter
2 1/4 teaspoon ground cinnamon
4 teaspoon Wood’s Maple Sugar
Vanilla ice cream, firm enough to shape, but just soft enough to scoop
Optional toppings —
Honey or caramel sauce
Chocolate fudge sauce
Sweetened whipped cream
Cherries (fresh or maraschino)
Peanuts, pecan, walnuts
- 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.
- Melt butter in a nonstick 10-inch fry pan over medium heat. Stir in crushed corn flakes and cinnamon and increase heat slightly.
- 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 easily & quickly.
- Remove from heat, pour mixture in a shallow dish and allow to cool.
- 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.
- 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.
- Freeze for 10 - 15 minutes to re-solidify ice cream, keep frozen until ready to serve. Add toppings just before serving.
Notes: 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.