Ingredients:
1 quart vanilla ice cream
4 cups crushed cornflakes cereal
2 tablespoons sugar
1 teaspoons ground cinnamon
2 large eggs
Direction:
1. Scoop ice cream into 1/2 cup sized balls. Place on baking sheet and freeze until firm, about 1 hour.
2. In a large resealable plastic bag, mix crushed cornflakes, sugar and ground cinnamon. Drop ice cream balls into the plastic bag, shake and gentle press cornflake mixture for covering the ice cream. Freeze again until firm, 30 minutes.
3. In a bowl, beat the eggs. Dip the coated ice cream balls into the eggs, then put in the cornflakes mixture, coating completely. Freeze for 1 hour.
4. Heat the oil in a large pot or fryer to 400 degrees F. One at a time, lower the balls into the oil and fry until golden brown, about 30 seconds to 1 minute. Drain quickly on paper towels. Place into serving bowls. Top with non-dairy whipped topping and a cherry or any other sundae toppings that you desire.
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