Serves: 3 / Preptime: 15 minutes / Refrigerating time: 5 hours
2 cups crushed Corn Flakes cereal
1/2 cup sugar
80 grams unsalted butter
3 cups Vanilla ice cream
1/2 cup whipping cream (whipped)
1 teaspoon ground cinnamon
Maraschino cherries ( for decoration)
1_Take the vanilla ice cream out of your freezer and let sit at room temperature for 30 minutes or so, to soften.
2_Melt butter in a medium size pan, over medium heat. Add the sugar and mix, now add corn flakes. Stir to combine. Fry mixture for 5 minutes, stirring constantly, until cereal is golden-brown. Be careful not to burn. It may take less than 5 minutes.
3_Take a 4×8 pan( I used a glass loaf pan) and spread half of the corn flakes mixture into the bottom of pan. Set aside.
4_In a large bowl, add the softened vanilla ice cream and whipped cream. Using a spatula, stir and mix well to combine. Spread ice cream mixture over the top of the corn flake mixture in the bottom of the pan.
5_Spread the remaining corn flake mixture evenly over the ice cream. Cover pan with cling film , and place in freezer. Freeze ice cream for at least 5 hours, or overnight.
6_ Sprinkle cinnamon on top, Cut into three squares and serve with extra whipped cream and a cherry on top drizzled with chocolate syrup.
Note: Frying cornflakes with sugar until light brown in butter brings the real taste for this dessert so be patience at this point.