Measure out 1 cup of the ice cream and form it into a ball with clean hands. Place on a parchment paper lined plate or baking sheet, then repeat this process with the remaining ice cream to form 4 ice cream balls. Freeze the ice cream balls until firm.

In a large skillet, heat the butter over medium heat until melted. Add the crushed Cornflakes and ground cinnamon to the skillet and stir to coat with the melted butter. Pan fry the Cornflake mixture over medium-low heat for 4-5 minutes until golden brown, stirring often. Remove from the heat and cool completely to room temperature.

Roll the ice cream balls in the cooled Cornflake mixture to coat well. Return the ice cream balls to the freezer until you’re ready to serve.

Just before serving, top the fried ice cream with the toppings of your choice, such as chocolate sauce, honey, a dash of cinnamon, whipped cream, and a maraschino cherry.