1-First, scoop the ice cream into rounds using an ice cream scoop, place them on a tray lined with parchment paper, and freeze for at least 1 hour until firm.

2-Next, prepare the coating by mixing crushed cornflakes, sugar, and cinnamon in a shallow bowl as outlined in the recipe directions.

3-Then, beat the eggs in a separate bowl to create a dipping solution, though you can adapt this for egg-free versions using substitutes.

4-After that, dip each frozen ice cream ball into the beaten eggs, then roll it thoroughly in the cornflake mixture to coat evenly and repeat for extra crispiness.

5-Freeze the coated ice cream balls for another 30 minutes to solidify the coating, ensuring they hold up during frying.

6-Finally, heat oil in a deep fryer or heavy skillet to 375°F (190°C), fry the coated balls one at a time for 10-15 seconds until golden brown, remove with a slotted spoon, and place on paper towels to drain excess oil before adding toppings.

7-For the best results, stick to the directions like crushing corn flakes in a resealable bag with a rolling pin and melting butter in a nonstick skillet over medium heat before stirring in the mixture.

8-Cook it until golden brown, about 2 minutes, then cool and use it to coat your ice cream balls.

9-Once frozen for 10-15 minutes, serve with your favorite toppings for that perfect fried ice cream experience.