Scoop ice cream into firm balls
Place the scoops on a tray lined with parchment paper
Freeze until very hard, at least 2 to 4 hours
Crush cornflakes, cookies, or cereal into fine crumbs
Mix the crumbs with cinnamon and sugar if desired
Beat eggs in a bowl
Roll each frozen ice cream scoop in the crumbs
Dip the coated scoop in beaten eggs
Roll it in the crumbs again for a thicker coating
Freeze the coated scoops again until very firm
Heat oil in a deep pan or fryer until hot
Fry each scoop very quickly until golden brown
Remove immediately and drain on paper towels
Serve at once with toppings if desired