Ingredients:
- cups premium Vanilla Ice Cream, slightly softened
- tsp Ground Cinnamon (for ice cream)
- /4 cup Granulated Sugar (for ice cream)
- cups Corn Flakes
- /2 cup finely chopped Pecans or Walnuts (optional)
- /4 cup Light Brown Sugar, packed
- tsp Ground Cinnamon (for coating)
- /4 tsp Salt
- Tbsp Unsalted Butter, melted
- Chocolate Syrup or Honey, for drizzle (optional)
Instructions:
- In a bowl, quickly mix the slightly softened vanilla ice cream with 1 tsp cinnamon and 1/4 cup sugar until just combined.
- Scoop the mixture into 8 even balls. Wrap each ball tightly in plastic wrap and place them on a tray. Freeze solid (at least 3 hours).
- In a food processor, pulse the corn flakes until they resemble coarse breadcrumbs. Transfer to a bowl.
- Add the chopped nuts, brown sugar, 1 tsp cinnamon, and salt to the flakes. Drizzle with melted butter and mix until evenly coated.
- Spread the coated mixture thinly on a parchment-lined baking sheet. Bake at 350°F (175°C) for 5–8 minutes, stirring halfway, until fragrant and golden brown. Let cool completely.
- Spread the cooled crunch mixture onto a wide, flat plate. Unwrap the frozen ice cream balls. Working quickly, roll each ball firmly in the crunch mixture until fully coated.
- Place the coated balls back onto the tray and return them to the freezer for at least 1 hour to re-harden before serving.
- Remove from the freezer just before serving. Drizzle with chocolate syrup or honey if desired.