1️⃣ Prepare the Baking Sheet:
Line a baking sheet with parchment paper and set it aside.

2️⃣ Scoop and Freeze Ice Cream:
Scoop four 1-cup scoops of vanilla ice cream and place them on the prepared baking sheet. Freeze the scoops for 1 hour.

3️⃣ Mix Cinnamon and Cornflakes:
In a bowl, add the ground cinnamon to the crushed frosted flakes and stir to combine.

4️⃣ Coat the Ice Cream:
Remove the scooped ice cream from the freezer. Roll each scoop in the cinnamon-flavored frosted flakes, shaping it into a solid ball as you coat it. Once completely coated, place the ice cream back onto the parchment paper. Repeat until all 4 scoops are coated.

5️⃣ Freeze Again:
Place the coated ice cream back into the freezer for 2 more hours to firm up.

6️⃣ Serve:
Remove the coated ice cream just before serving. Drizzle 2 teaspoons of honey over each scoop. 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
• Calories: 827 kcal per serving
• Servings: 4