Using an ice cream scoop, scoop vanilla ice cream into balls and place on a parchment-lined baking sheet. Freeze ice cream balls for at least 2 hours, or until firm.
In a shallow dish, combine chopped cornflakes, ground cinnamon, and granulated sugar. Mix well.
Roll each frozen ice cream ball in cornflake mixture, pressing gently to completely coat ice cream. Return coated ice cream balls to baking sheet and freeze for an additional 30 minutes.
Oh my, I brought these bars to a potluck, and they were gone in no time!
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The entire family loved every bite of this dish. Next time, I’ll double the batch
