Enjoy a cold Mexican treat on a hot summer day. Use Sticky Bucket Maple syrup to spice up some vanilla ice cream.
Place four ½ cup scoops of ice cream on a waxed paper lined baking sheet. Freeze for 1 hour or until firm. In a shallow bowl, combine the cornflake crumbs, sugar and cinnamon. Roll ice cream in crumb mixture to coat. Drizzle each serving with 1 warmed tablespoon maple syrup.