Instructions:
Using an ice cream scoop, form balls of vanilla ice cream and place them on a baking sheet lined with parchment paper. Freeze the ice cream balls for at least 2 hours, or until they are very firm.
In a shallow dish, combine the crushed cornflakes, ground cinnamon, and granulated sugar. Mix well.
Roll each frozen ice cream ball in the cornflake mixture, pressing gently to coat the ice cream completely. Return the coated ice cream balls to the baking sheet and freeze for an additional 30 minutes.
In a deep fryer or large, deep saucepan, heat the vegetable oil to 375°F (190°C).
Carefully add the coated ice cream balls to the hot oil, frying only one or two balls at a time to avoid overcrowding the fryer. Fry the ice cream balls for about 15-30 seconds, or until they are golden brown.
Using a slotted spoon or spider strainer, 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 with whipped cream, chocolate syrup, and maraschino cherries if desired
