• Using an ice cream scoop, scoop out 8 medium size round vanilla ice cream scoops into a muffin pan.
• Immediately place in freezer and freeze for at least 1 hour or until ice cream is frozen hard into balls.
• Place flour in small mixing bowl.
• After 1 hour, remove ice cream balls from freezer. Working quickly, one at a time, roll the balls in flour and quickly shape them into ball shapes. (Don't hold the ice cream too long or they will melt.) Place back into muffin pan.
  
• Repeat until ice cream balls are covered with flour and shaped.
• Place back into freezer for at least 1 hour or until frozen hard.

ONCE ICE CREAM BALLS ARE FROZEN

• Place cornflakes in a resealable bag and crush. (We use a wooden mallet we have for crab legs.)
  
• Pour crushed corn flake into medium size bowl. Add cinnamon and stir. Set aside.
• In a small mixing bowl, whisk egg whites until foamy. Set aside.
• Remove frozen ice cream balls from freezer. Working quickly, dip in egg whites and then into the cornflake-cinnamon mixture. Roll ice cream in mixture until completely covered. Place back into muffin tin.
  
• Repeat until all the ice cream is covered in cornflake cereal.
• Place back in the freezer and freeze for at least 3 hours (or overnight) until ice cream balls are frozen hard.
• When you remove the ice cream, if they need more coating, repeat steps 4-6 above and then freeze for 1 more hour.

ONCE ICE CREAM BALLS ARE FROZEN AGAIN

• Fold a piece of aluminum foil to fit the bottom of your air fryer. Fold up the edges of the foil all way around to form a lip/ make a tray. Place in bottom of air fryer.
  
• Preheat air fryer for 2 minutes at 400 degrees.
• Remove ice cream ONE AT A TIME from freezer and place in air fryer and "fry" for 2-3 minutes. (No longer!)
• Remove with spoon or tongs and immediately place in serving dish. Drizzle with chocolate sauce. Spray with whipped cream and top with cherry. (optional)
• Repeat with each ice cream ball and serve immediately.