• Gather all your ingredients so that you have everything close at hand on the counter or table. Place a baking sheet in the freezer, so it’s good and cold when you form the ice cream balls.

Prepare the Ingredients

• Place 2 cups crushed cornflakes inside a quart freezer bag. Finely crush the cereal with a rolling pin.
• In a shallow bowl, combine the crushed cornflakes and 1 cup coconut flakes. Mix well.

Form the Ice Cream Balls

• Using an ice-cream scoop, form 1 quart Vanilla 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.

Coat the Ice Cream Balls

• Dip the frozen 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 3 large eggs, 2 tablespoons granulated sugar, and 2 teaspoons ground cinnamon.
• Dip the coated balls into the egg mixture, and roll a second time in the crumb mixture, coating to cover. Freeze once more for 30-60 minutes.
• After 30 minutes, I like to dip the balls of ice cream in the egg and cornflake mixture once more to give it an extra crunchy coating. Freeze one more time for 30 minutes. (This step is optional.)

Fry the Ice Cream Balls

• Heat lard or peanut oil for frying to 375℉ in a large Dutch oven or deep fat fryer, enough to cover the ice cream balls. Lower the frozen balls two at a time into the hot 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, honey, whipped topping, maraschino cherries. May top with a maraschino cherry if desired. Serves 4-8.