Crush cornflakes: Pour cornflakes into a resealable bag, seal and crush into small bits.

Melt butter in a skillet over medium heat. Stir in crushed cornflakes and cinnamon, cook until golden and fragrant, about 2 minutes.

Remove mixture from heat and cool in a shallow dish.

Shape the ice cream into balls and place on a tray.

Roll each ice cream ball in the cooled cornflake mixture, pressing to coat thoroughly.

Freeze the coated ice cream balls for 10-15 minutes to re-solidify.

Serve with toppings like honey, chocolate sauce, whipped cream, and cherries.