Prepare 6 large pieces of plastic wrap.

Scoop out the ice cream onto each sheet, creating 6 mounds that are 2 ½ inches in size, roughly 1 ⅓ cups per mound. Wrap each mound with plastic wrap, shaping them into balls with flat bottoms by gently pressing. If the ice cream softens quickly, place the wrapped mounds in the freezer as you go). Place the wrapped ice cream on a baking sheet and freeze until solid, around 1 hour.

Use a food processor or ziploc bag and rolling pin to crush the corn flake cereal into small pieces. Set aside.

In a medium skillet set over medium heat, melt the butter. Once melted, stir in the corn flakes, granulated sugar, cinnamon, salt and vanilla extract. Stir continuously and cook the mixture for 2 minutes. The mixture will deepen in color and smell toasty.

Remove the corn flake mixture from the heat and transfer it to a shallow bowl. You can either roll the balls in the warm mixture or allow it to cool completely.

Once cooled, roll the ice cream balls into the cornflake mixture, using your hands to press the mixture into the ice cream.

Serve immediately with your favorite toppings or keep in the freezer until you’re ready to serve.