Begin by lining a baking sheet with parchment paper and set it aside.
Use an ice cream scooper to shape the ice cream into balls, placing them on the prepared baking sheet.
Transfer the ice cream balls to the freezer for 15 minutes or until firm.
Meanwhile, melt the Danish Creamery Butter in a skillet or pan over medium heat.
Add the crushed Corn Flakes, ground cinnamon, sugar, and salt to the pan. Cook for 3-5 minutes, stirring constantly, until the cereal is well-coated and golden.
Transfer the Corn Flake mixture to a shallow bowl and set it aside to cool.
Roll the chilled ice cream balls in the cooled Corn Flake mixture, ensuring they are completely coated.
Serve your Fried Ice Cream with chocolate syrup, whipped cream, and a Maraschino cherry, or your favorite toppings.