Scoop six large mounds of vanilla ice cream, each measuring approximately one and one-third cups.
Shape each scoop into a ball using your hands or a plastic wrap sheet, pressing a flat bottom on each.
Wrap each ball tightly in plastic wrap to maintain the shape while freezing.
Freeze the ice cream balls on a flat baking sheet for one hour until completely firm.
Crush the corn flakes into a coarse crumb texture.
In a large skillet, melt the butter over medium heat.
Add the crushed corn flakes, sugar, cinnamon, salt, and vanilla extract to the skillet.
Toast the mixture while stirring constantly for about 5 minutes or until golden brown and fragrant.
Remove from heat and allow the mixture to cool slightly.
Roll each frozen ice cream ball in the toasted cereal mixture until evenly coated.
Serve immediately while the topping is warm and the center is frozen.