Measure one cup of ice cream and use your clean hands to quickly form it into a ball. Immediately place the ice cream ball in the freezer on a plate and repeat the process with the remaining ice cream until four total ice cream balls have been formed. Keep the ice cream in the freezer while you move on to the next steps.
Melt the butter in a large skillet over medium heat. Add the corn flakes and cinnamon to the pan and stir well until coated in the butter.
Cook the corn flakes, stirring constantly, until the cereal turns a light golden brown, about 5 minutes. Remove from the heat and stir in the sugar.
Place the corn flake mixture into a shallow dish and cool completely.
Once the coating is coolled, roll the ice cream balls in the coating, pressing so that it sticks well to the ice cream balls.
Place the ice cream balls on a clean plate and put them back in the freezer for 10-15 minutes until frozen solid.
Serve with your favorite toppings.