Start by scooping vanilla ice cream into equal-sized balls and place them on a baking sheet. Freeze them for at least 2 hours to ensure they are firm and hold their shape.

In a mixing bowl, combine crushed cornflakes, ground cinnamon, and granulated sugar. In another bowl, beat the eggs until frothy.

Dip each frozen ice cream ball into the beaten eggs, ensuring it's fully coated. Roll it in the cornflake mixture. For thick coating, repeat this process and freeze again for 1 hour.

Heat oil in a deep pot to 375°F (190°C). Carefully drop each ball into the hot oil and fry for 10-15 seconds until golden brown.

Remove the fried ice cream from the oil and drain on paper towels. Serve immediately with optional garnishes.