Directions

1. Crush cornflakes in a food processor, then transfer to a large bowl with sugar and cinnamon.
2. Roll 4 large scoops of ice cream into balls and roll in cornflake mix, using hands to shape into a tight ball.
3. Place balls on a lined tray and freeze for 30 minutes, until firm.
4. Reserve remaining cornflake mixture.
5. Place eggs in a shallow bowl.
6. Dip the coated balls in egg, turning to completely coat, then into cornflake mixture again, tossing to coat in the crumbs.
7. Return to the tray and freeze for a further 30 mins. For best results, repeat this coating a second time then freeze for at least an hour to become very firm.
8. Heat oil in a saucepan over medium-high to 180°C (356°F).
9. Working with 1 ball at a time, gently lower into hot oil and cook for 10-15 seconds, until the coating is golden and crisp.
10. Remove with a slotted spoon and transfer to a chilled serving plate.
11. Drizzle with chocolate sauce, then top with whipped cream and a cherry. Serve immediately!