Scoop ice cream into 4 balls and place on prepared sheet tray. Keep in freezer while making cereal mixture, at least 30 minutes. Step 2 In a medium skillet over medium heat, melt butter. Add corn.. Place plastic wrap or aluminum foil into a small bowl, so that it lays over the sides but sits in the bowl nicely. Put ½ cup or a small scoop of ice cream into the bowl. Add a Ferrero Rocher ball into the middle of the ice cream. Then, put another ½ cup or scoop of ice cream on top.
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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.. 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.