Direction

1. Gather all ingredients.
2. Scoop ice cream into eight 1/2-cup-sized balls.
3. Place on a baking sheet and freeze until firm, about 1 hour.
4. Combine cornflakes and cinnamon in a shallow dish. Beat egg whites until foamy in a separate bowl.
5. Roll ice cream balls in egg whites.
6. Then roll in crushed cornflakes, covering ice cream completely. Repeat if necessary. Freeze again until firm, about 3 hours.
7. Heat oil in a deep-fryer or large, heavy saucepan to 375 degrees F (190 degrees C). Using a basket or slotted spoon, fry ice cream balls 1 or 2 at a time in hot oil until golden and crispy, 10 to 15 seconds.
8. Drain quickly on paper towels and serve immediately.