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Line a small tray with parchment paper.
Pre-scoop and form ice cream into approx 2 1/2″ balls
Place in the freezer to firm up while making the corn flake mixture.
Pulse corn flakes in food processor to crush into fine crumbs.
Melt butter in a medium skillet over medium heat, then stir in crushed corn flakes and cinnamon and cook stirring constantly for 5 minutes or until golden brown.
Remove from heat and stir in the sugar.
Transfer the corn flake crumbs into a shallow dish and allow to cool.
Once cooled place ice cream ball into mixture and roll to evenly coat.
Press corn flake mixture around outer surface if a thicker coating is desired.
Garnish with chocolate sauce, whipped cream and cherries.