1. Shape the Ice Cream: Scoop out vanilla ice cream into balls using an ice cream scoop. Arrange them on a baking sheet lined with parchment paper, then freeze for at least 2 hours, or until completely solid.
2. Prepare the Coating: In a shallow dish, combine the crushed cornflakes (or frosted flakes), ground cinnamon, and granulated sugar. Mix thoroughly.
3. Coat the Ice Cream Balls: Take the frozen ice cream balls and roll them in the cornflake mixture, pressing the coating onto the ice cream for a thorough cover. Place the coated balls back on the baking sheet and freeze for an additional 30 minutes.
4. Fry the Ice Cream: Heat the vegetable oil in a deep fryer or large pot to 375°F (190°C). Carefully fry one or two ice cream balls at a time, cooking for 15-30 seconds until they turn golden brown.
5. Drain & Enjoy: Use a slotted spoon to remove the fried ice cream balls from the oil and let them drain on paper towels to remove excess oil.
6. Serve & Garnish: Serve your fried ice cream immediately, topped with whipped cream, a drizzle of chocolate syrup, and a maraschino cherry for an extra touch of indulgence.
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