Scoop ice cream into 4 large balls and place them on a baking sheet lined with parchment paper. Freeze for at least 2 hours until firm.
Prepare the Coating:
In one bowl, mix crushed cornflakes, cinnamon, and sugar.
In another bowl, whisk together eggs and milk.
Coat the Ice Cream:
Roll each ice cream ball in the cornflake mixture, then dip it in the egg mixture, and finally, roll it in the cornflake mixture again to get a double coating.
Freeze the coated ice cream balls for another 2 hours (or overnight) to set.
Heat Oil:
In a deep fryer or large pot, heat about 2 inches of vegetable oil to 375°F (190°C).
Fry Quickly:
Fry each coated ice cream ball for 8-10 seconds until golden brown. Remove immediately and drain on paper towels.
Serve:
Top with whipped cream, drizzle with honey or chocolate syrup, sprinkle with cinnamon sugar, and garnish with a maraschino cherry on top.
Serve immediately.
Serving and Storage Tips:
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