Ingredients
The following ingredients have 36 Servings
- 18 ounces corn flake cereal ((1 box))
- 1/2 cup unsalted butter ((1 stick), melted)
- 1/2 cup granulated sugar
- 2 tablespoons cinnamon
- 36 cups vanilla ice cream ((3 - 1.5 quart tubs))
- Toppings (optional): sauces (Caramel or Cajeta, Hot Fudge, Strawberry Sauce, Honey, Maple Syrup, etc), whip cream, cherries
Instruction
- Preheat oven to 425 degrees F.
- Place cereal in a food processor and process until finely crushed (or place cereal in batches in sealable plastic bags and crush with rolling pin or pan). Place crushed cereal in a large mixing bowl and mix in butter. Stir in sugar and cinnamon until well blended.
- Place cereal mixture on baking sheet(s) in thin layer and bake at 425 degrees F for 10-15 minutes or until golden brown, stirring after every 3-5 minutes. Remove from oven and cool completely.
- Line some baking sheets or plates with wax paper (or parchment paper). Make about 36 (1/2 cup) or 18 (1 cup) scoops of ice cream and place on baking sheets. Don’t worry if they’re not round scoops, just divide out the ice cream and get the scoops back in the freezer fast! Freeze about 30 minutes or until hard.
- Working in batches (leave some of the ice cream scoops in the freezer so that it doesn’t melt), roll ice cream into balls (I like to use disposable plastic gloves), roll in crushed cereal then put balls back in freezer. Freeze another 30 minutes or until hard or ready to serve. Serve with your favorite toppings.
