Ingredients
Scale
- 1 (12-ounce) box Corn Flakes Cereal
- 1/2 cup Salted Butter
- 1 cup Brown Sugar
- 1 to 2 Tablespoons Cinnamon
- 1/2 gallon Vanilla Ice Cream
- Honey, to taste
- Caramel Sauce, to taste
- Whipped Cream, to taste
- Maraschino Cherries, for garnish
- Strawberries, for garnish
- Chocolate Syrup, for serving
Instructions
- Crush the Corn Flakes cereal in the package using a rolling pin until small flakes form.
- Melt the butter in a medium saucepan over medium heat. Mix in brown sugar and cinnamon, cooking until bubbly for about 4-5 minutes until smooth.
- Add the crushed corn flakes to the mixture, stirring well. Remove from heat and allow to cool completely.
- Scoop out firm ice cream to form balls, rolling them quickly between clean hands to make them baseball-sized.
- Roll each ice cream ball in the corn flake mixture until fully coated. Arrange them on a tray lined with wax paper or parchment.
- Freeze the coated ice cream balls until firm for 1-2 hours, or overnight if preferred.
- Serve with drizzles of honey or caramel sauce, fresh whipped cream, and a maraschino cherry. Feel free to add diced strawberries, sweetened coconut, or chocolate syrup as optional toppings.
Notes
For the best results, ensure your ice cream is very firm before scooping.
Feel free to experiment with different toppings to suit your taste!
You can prepare the corn flake coating ahead of time, just store it in an airtight container.
Nutrition
- Serving Size: 1 ball
- Calories: 350
- Sugar: 22 grams
- Sodium: 150 milligrams
- Fat: 20 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 38 grams
- Fiber: 1 gram
- Protein: 4 grams
- Cholesterol: 40 milligrams
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.