- 1 Cup vanilla ice cream
- 1/4 Teaspoon vanilla extract, divided
- 3/4 Cups crushed frosted cornflakes
- 1/4 Teaspoon ground cinnamon
- Whipped cream, for serving
- Oil, for frying
- 1/4 Cup heavy whipping cream, divided
Using a ½-cup ice cream scoop, form 2 scoops of ice cream. Cover and freeze for 1 hour or until firm. In a small bowl, whisk 2 tablespoons cream and 1/8 teaspoon vanilla. In a shallow bowl, combine the cornflakes and cinnamon. Dip scoops into cream mixture and then roll in cornflakes. Set aside remaining cornflakes. Cover and freeze for 1 hour or until firm.
In a small bowl, whisk together the remaining cream and vanilla. Dip scoops into cream mixture; roll in remaining cereal mixture. Cover and freeze for 1 hour or until firm.
In a large skillet or deep-fryer, heat 3-4 inches of oil to 364 degrees. Fry each ice cream ball for 12-15 seconds or until golden. Drain on paper towels. Serve immediately with whipped cream.