Using an ice cream scoop, scoop vanilla ice cream into balls and place on a parchment-lined baking sheet. Freeze ice cream balls for at least 2 hours, or until firm.
In a shallow dish, combine chopped cornflakes, ground cinnamon, and granulated sugar. Mix well.

Roll each frozen ice cream ball in the cornflake mixture, pressing gently to completely coat the ice cream. Return the coated ice cream balls to the baking sheet and freeze for an additional 30 minutes.
In a deep fryer or deep fryer, heat vegetable oil to 375°F (190°C).
Carefully add coated ice cream balls to hot oil, frying only one or two balls at a time to avoid overcrowding the fryer. Fry ice cream balls for about 15 to 30 seconds, or until golden brown.

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