Arrange a rack in the middle of the oven and heat the oven to 350ºF. Meanwhile, line 2 baking sheets with parchment paper. Scoop the 4 cups of vanilla ice cream into 8 balls (about 1/2 cup each) onto 1 of the prepared baking sheets. Freeze until firm, about 1 hour. Make the coating while the ice cream freezes.. Instructions. Using a large ice cream scoop (about 2/3- cup), portion 10 scoops of the ice cream and place into a 9×13 pan. Cover the pan tightly and freeze for an hour, until the ice cream scoops are firm. While the ice cream is freezing, combine the crushed corn flakes, crushed cookies, cinnamon, and granulated sugar in a large bowl.
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Line a baking sheet with parchment paper. Divide the ice cream into 8 ice cream balls, ½ cup each. Shape the balls and place them on the baking sheet. Freeze for 30 minutes-1 hour. While the ice cream is freezing, crush the cereal into small crumbs. Stir in the brown sugar, cinnamon, and nutmeg. Set aside.. In a medium skillet over medium heat, melt the butter. Add in the corn flakes, cinnamon, and sugar to the skillet. Stir everything together. Cook for 4-6 minutes or until the cornflakes are toasted. Remove from the skillet and add to a bowl. Scoop out one cup of ice cream and roll it into a ball until you have about 8.
