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, for drizzle
- Caramel Sauce, for drizzle
- Whipped Cream, for topping
- Maraschino Cherries, for garnish
- Strawberries, for garnish
- Chocolate Syrup, for drizzle
Instructions
- Crush the Corn Flakes cereal by rolling the package with a rolling pin until small flakes form.
- Melt the butter in a medium saucepan over medium heat. Add brown sugar and cinnamon, cooking until bubbly and smooth (about 4-5 minutes).
- Stir in the crushed corn flakes until well coated, then remove from heat and let cool completely.
- Scoop firm vanilla ice cream into balls, rolling them with clean hands to form the size of a baseball.
- Roll each ice cream ball in the corn flake mixture, ensuring they are well coated. Arrange on a tray lined with wax paper or parchment.
- Freeze the coated ice cream balls until firm, about 1-2 hours or overnight.
- When ready to serve, drizzle with honey or caramel sauce, add fresh whipped cream, and garnish with a maraschino cherry. Optional toppings include fresh diced strawberries, chocolate syrup, or dulce de leche.
Notes
Ensure the ice cream is firm for easy scooping.
You can customize toppings based on your preference.
Store any leftover coated ice cream balls in the freezer for later use.
Nutrition
- Serving Size: 1 Ice Cream Ball
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.