Gather all your ingredients so that you have everything close at hand on the counter or table. Prepare your ingredients. Place cornflakes inside a quart freezer bag. Using a rolling pin, coarsely crush the cereal.
Forming the Ice Cream Balls
Using an ice-cream scoop, form ice cream into four balls. Place each on a baking sheet, lined with wax paper. Cover the balls with plastic wrap and freeze for 2 hours.
Coating the Ice Cream Balls
In a shallow bowl, combine the crushed cornflakes, coconut flakes, and ground cinnamon. Mix well.
Dip the ice cream balls in the crumb mixture, pressing with your hands to make it stick. Cover and freeze for another 30 minutes.
In a second shallow bowl, beat together the granulated sugar and large eggs.
Dip the coated balls into the egg mixture, and roll a second time in the crumb mixture, coating to cover. Freeze once more for 1 hour.
Frying the Ice Cream Balls
Heat oil in a large fryer to 375 degrees. Lower the frozen balls two at a time into the oil and fry until golden brown, about 12-15 seconds.
Remove and place each on a serving plate. Repeat with the remaining two ice cream balls.
To garnish, drizzle with chocolate syrup or honey and whipped topping. May top with a maraschino cherry if desired. Serves 4-8.
Notes
*You may also store and freeze these ice cream balls before cooking in oil for up to one month.