Preparation Steps

• Scoop the ice cream into 6 equal balls and place them on a baking sheet lined with parchment paper. Freeze for at least 2 hours until firm.
• Mix crushed cornflakes, sugar, and cinnamon in a shallow bowl.
• Roll each ice cream ball first in the beaten eggs, then coat thoroughly with the cornflake mixture. Repeat the coating process once more for extra crunch.
• Return the coated ice cream balls to the freezer for another hour to set.
• Heat vegetable oil in a deep fryer or deep pan to 375°F (190°C). Quickly fry the ice cream balls for 10-15 seconds until golden brown. Remove and drain on paper towels.
• Serve immediately with chocolate sauce or whipped cream if desired.