Scoop the ice cream into six even balls and place them on the sheet.
Freeze uncovered for at least 3 hours, overnight is even better.
Crush the cornflakes until you get small crumbs, not dust. A zip-top bag and a rolling pin work great here. Pour them into a bowl and mix with coconut, cinnamon, and sugar.
In a separate bowl, whisk together the egg, milk, and vanilla. This is what helps the coating stick.
Take the frozen ice cream balls out of the freezer. Roll each ball in the egg mixture, then immediately roll it in the cornflake coating, pressing gently so it sticks. Place it back on the baking sheet. Now repeat the process one more time — egg mixture, then coating again.
Once all balls are coated twice, freeze them again for at least 1 hour
Pour oil into a deep saucepan or pot, enough to fully submerge the ice cream balls. Heat the oil to 375°F (190°C).
Using a slotted spoon, carefully lower one ice cream ball into the oil. Fry for 8 to 12 seconds only. Turn it gently once.
The moment it turns golden, lift it out and place it on a paper towel. Repeat with the remaining balls, frying one or two at a time.
Transfer each ball to a serving plate and top however you like — chocolate sauce, honey, whipped cream, or just a dusting of cinnamon sugar.
