* 4 cups vanilla ice cream

* 3 Tbs unsalted butter

* 3 cups crushed cornflakes

* 1 tsp ground cinnamon

* 1 Tbs granulated sugar

* Chocolate sauce whipped cream, and cherries for serving


Make one cup of the ice cream and using your clean hands, form it into a smooth ball as best you can.

Place it in the freezer on a plate and repeat with the remaining ice cream.

Place a large skillet over medium heat. Melt the butter. Add the cornflakes and cinnamon to the pan and stir them around so the butter and cinnamon get distributed.

Cook, stirring constantly until the cornflakes start to smell toasty and they deepen slightly in color, 5 minutes. Take off the heat and stir in the sugar.

Place this into a shallow dish and let it cool completely.

Once cool, roll the ice cream balls in the crumbs, pressing them in.

Place them on a clean plate and put them back in the freezer for 10-15 minutes until frozen solid.

Serve with your favorite toppings.


Toppings are not calculated into the nutritional value.

Easily double this recipe to serve more people.

Use your favorite ice cream and toppings to give it a flavor of its own.

You do not have to use cornflakes, see my alternatives above.

Instead of 4 large balls, you can even make smaller ones which would be easier to eat.

You can use salted butter if you want a little sweet/salty contrast.

There will be leftover crumbs, you need extra crumbs to make sure there are enough to fully coat the ice cream balls. You can use what’s leftover on top when serving or serve over more ice cream, etc.

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