The first step in this recipe is to get your ice cream ready. Using a scoop, portion out small balls of your vanilla ice cream (about 1-2 tablespoons each). Place the scoops onto a baking sheet lined with parchment paper. You want to make sure the ice cream is spaced out to avoid it sticking together. Then, place the tray in the freezer for at least 1-2 hours or until the scoops are firm and well-frozen. This ensures the ice cream stays intact when you coat it.

While the ice cream is freezing, it’s time to prepare the crispy coating. In a medium bowl, crush the cornflakes into small, bite-sized pieces. You want a texture that’s crunchy but not too fine—think of it as a coating that gives you that satisfying fried texture. If you’re using panko breadcrumbs, make sure they’re nice and light for a flakier coating.

In another bowl, whisk together the flour, buttermilk, and eggs until smooth. This will form a nice batter to dip your ice cream in. If you’re using cinnamon, add a pinch to the batter for a hint of warmth.

Once your ice cream balls are frozen, it’s time to coat them. Working quickly, dip each frozen ice cream ball into the flour mixture, ensuring it’s fully covered. After that, roll the ice cream in the cornflake or breadcrumb coating, pressing gently to ensure it sticks. You’ll want to coat the ice cream in a thick layer to get that crispy fried texture once it’s frozen again.

Place the coated ice cream balls back into the freezer for at least 1 hour to set. This step is crucial for maintaining the firmness of the ice cream and ensuring the crispy coating stays intact during frying.

Now for the fun part—frying! Heat a deep fryer or a large pot with oil over medium-high heat. You want the oil to reach 350°F (175°C) for that perfect crispy texture. Once the oil is hot, carefully drop one ice cream ball at a time into the oil. Fry for about 30 seconds or until the coating is golden brown and crispy. Keep in mind that you’re only frying the coating, not the ice cream itself, so keep an eye on the process.

Once the fried chicken ice cream is crispy and golden, carefully remove it from the oil and drain on a paper towel. Immediately drizzle with powdered sugar, honey, or any topping of your choice. You can also add some chopped nuts, chocolate syrup, or a sprinkle of cinnamon for extra flavor. Serve immediately and enjoy the crunchy and creamy combination!