Ingredients
- 4 (1 cup) scoops of vanilla ice cream
- 3 cups of crushed frosted cornflakes
- 1 teaspoon of ground cinnamon
- 3 tablespoons of honey (optional drizzle)
- Canned whipped topping (optional topping)
- Chocolate syrup (optional drizzle)
- 4 maraschino cherries (optional topping)
Instructions
- Line a baking sheet with parchment paper and set it aside.
- Scoop four 1-cup scoops of vanilla ice cream and place them on the prepared baking sheet.
- Place the scooped ice cream in the freezer for 1 hour.
- Add the ground cinnamon to the crushed frosted flakes and stir to combine.
- Remove the scooped ice cream from the freezer.
- Roll 1 scoop of the ice cream in the frosted flakes. While rolling, shape it into a solid ball. Once completely coated, place the ice cream back onto the parchment paper. Repeat until all 4 scoops are coated.
- Place the coated ice cream back into the freezer for 2 more hours.
- Remove the coated ice cream just before serving. Drizzle 2 teaspoons of honey over each scoop. You can garnish with canned whipped topping, drizzle with chocolate syrup, and top with a maraschino cherry. Serve immediately.
Notes
Prep Time:
- 15 minutes
Freezing Time:
- 3 hours
Total Time:
- 3 hours 15 minutes
Servings:
- 4 servings
Calories:
- 827 kcal per serving