Set the ice cream out for about 30 minutes to let it soften.
Pour the cornflakes into a plastic bag and crush them with a rolling pin or meat mallet.
In a large skillet, melt the butter over medium heat and then add the sugar and crushed corn flakes, stirring to evenly distribute the ingredients. Keep stirring and let the cornflakes get a little toasted, about three minutes. Once the cornflakes are golden brown, put about one-third of them into the bottom of a 9-by-13-inch baking dish and spread them evenly across the bottom.
In a large mixing bowl, beat together the ice cream, whipped topping, cinnamon and vanilla by hand or with a hand mixer until all the ingredients are well incorporated.
Pour the ice cream mixture over the cornflakes in the baking dish and spread it to an even layer.
Top the ice cream evenly with the rest of the cornflakes.
Cover the baking dish and place in the freezer over night or until the ice cream firms up.
To serve, cut it into squares and drizzle each piece with honey.