Scoop out balls of vanilla ice cream using an ice cream scoop.

Place the ice cream balls on a parchment-lined tray and freeze them for at least 1-2 hours, or until they are very firm.

Put the corn flakes in a plastic bag and crush them into small pieces using a rolling pin or your hands. The crushed corn flakes will serve as the coating for the ice cream.

Take the frozen ice cream balls out of the freezer.

Roll each ice cream ball in the crushed corn flakes, making sure to coat them evenly. You can also mix in a cinnamon sugar mixture with the corn flakes for added flavor.

For an extra crispy texture, you can repeat the process of coating the ice cream balls in crushed corn flakes. This step is optional but enhances the crunchiness.

Place the coated ice cream balls back on the tray and return them to the freezer. Allow them to freeze for at least 2-3 hours or until they are very firm.

Heat vegetable oil in a deep fryer or a large, deep pan. The oil should be hot but not smoking.

Carefully lower the coated ice cream balls into the hot oil using a slotted spoon or tongs.

Fry for about 15-20 seconds, or until the coating turns golden brown. Be quick to avoid melting the ice cream.

Remove the fried ice cream balls from the oil and place them on a plate lined with paper towels to drain excess oil.

Serve the fried ice cream immediately and add your favorite toppings, such as chocolate sauce, honey, or whipped cream.