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Crunchy ice cream balls

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  • Egg free
  • Seafood free
  • Sesame free
  • Shellfish free
  • Soy free
  • Vegetarian

Just the thing to keep cool, these ice cream balls are encased in a tasty crunchy shell.

  • Serves14
  • Cook time10 minutes
  • Prep time30 minutes, + 3 hours freezing time
Crunchy ice cream balls

Ingredients

  • 8 cups (320g) Kellogg’s Crunchy Nut Cornflakes
  • 100g butter
  • 1/2 cup (40g) desiccated coconut
  • 1/2 tsp ground cinnamon
  • Pinch of sea salt flakes (optional)
  • 1 tbs maple syrup
  • 1L Coles Irresistible Vanilla Bean Ice Cream
  • Maple syrup, extra, to serve

Nutritional information

Per serve: Energy: 1393kJ/333 Cals (16%), Protein: 4g (8%), Fat: 19g (27%), Sat Fat: 13g (54%), Carb: 35g (11%), Sugar: 23g (26%), Dietary Fibre: 1g (3%), Sodium: 133mg (7%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Place cornflakes in a food processor and process until finely crushed. Line a baking tray with baking paper. Melt the butter in a large frying pan over medium heat. Add cornflake crumbs and cook, stirring, for 3-4 mins or until golden and toasted. Add coconut, cinnamon and salt, if using. Cook, stirring, for 1-2 mins or until coconut is toasted. Add maple syrup and cook, stirring, for 1 min or until combined. Spread over lined tray and set aside to cool completely (break up mixture if it becomes too firm).

  2. Step 2

    Line a separate baking tray with baking paper. Scoop a ball of ice cream from the tub and roll in the cornflake mixture, gently pressing to coat. Place on the lined tray. Repeat with remaining ice cream and crumb mixture to make 14 balls. Place the ice cream balls in the freezer for 3 hours or until firm.

  3. Step 3

    Divide ice cream balls among bowls. Serve with extra maple syrup.

Recipe tip

COOK. STORE. SAVE
Use it up:
Got leftover cornflakes? Use them to make our tasty Chocky Rock Cookies recipe.
Swap it up: Not a fan of Crunchy Nut Cornflakes? Use Original Cornflakes instead.

Crunchy ice cream balls

Crunchy ice cream balls
  • Serves14
  • Cook time10 minutes
  • Prep time30 minutes, + 3 hours freezing time
Ingredients
  • 8 cups (320g) Kellogg’s Crunchy Nut Cornflakes
  • 100g butter
  • 1/2 cup (40g) desiccated coconut
  • 1/2 tsp ground cinnamon
  • Pinch of sea salt flakes (optional)
  • 1 tbs maple syrup
  • 1L Coles Irresistible Vanilla Bean Ice Cream
  • Maple syrup, extra, to serve
    Description

    Just the thing to keep cool, these ice cream balls are encased in a tasty crunchy shell.

    Method
    1. Step 1

      Place cornflakes in a food processor and process until finely crushed. Line a baking tray with baking paper. Melt the butter in a large frying pan over medium heat. Add cornflake crumbs and cook, stirring, for 3-4 mins or until golden and toasted. Add coconut, cinnamon and salt, if using. Cook, stirring, for 1-2 mins or until coconut is toasted. Add maple syrup and cook, stirring, for 1 min or until combined. Spread over lined tray and set aside to cool completely (break up mixture if it becomes too firm).

    2. Step 2

      Line a separate baking tray with baking paper. Scoop a ball of ice cream from the tub and roll in the cornflake mixture, gently pressing to coat. Place on the lined tray. Repeat with remaining ice cream and crumb mixture to make 14 balls. Place the ice cream balls in the freezer for 3 hours or until firm.

    3. Step 3

      Divide ice cream balls among bowls. Serve with extra maple syrup.