Fried ice cream

Roll each frozen ice cream ball in the cornflake mixture, pressing gently to completely coat the ice cream. Return the coated ice cream balls to the baking sheet and freeze for an additional 30 minutes.
In a deep fryer or deep fryer, heat vegetable oil to 375°F (190°C).
Carefully add coated ice cream balls to hot oil, frying only one or two balls at a time to avoid overcrowding the fryer. Fry ice cream balls for about 15 to 30 seconds, or until golden brown.

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Using a slotted spoon or strainer, remove fried ice cream balls from the oil and place on a plate lined with paper towels to drain excess oil.

Serve the fried ice cream immediately with whipped cream, chocolate syrup and, if desired, maraschino cherries.
Enjoy your delicious homemade fried ice cream