Corn flake cookies: Using a stand mixer, mix the butter and sugars. Add the egg. Add the dry ingredients except the corn flakes and mix until just blended. Fold in the corn flakes. Refrigerate at least 2 hours.

Corn flake cookies: Preheat the oven to 350 F and using a large cookie scoop (golf ball sized), scoop out the dough on a cookie sheet and bake until dark brown and crisp, about 30 minutes. If still soft after cooled, flight over and bake for an additional 5 minutes.

Make the ice cream base per the other recipe with the add-ins.