Using a spoon, scoop a serving of ice cream the size of a tennis ball. Using your hands, make the scoop into a ball shape. Wrap it in plastic wrap and repeat until all the ice cream is done. Place in the freezer for at least three hours.

Heat oil in a four-quart pot over medium heat. Once the oil reaches 375 degrees Fahrenheit (on a thermometer), lower the heat.

In a large bowl place the frosted flakes and corn flakes and, using your hands, crush them until you have small but not fine pieces. In another bowl, add flour and cinnamon and mix well. Place the beaten eggs in a small bowl.

Arrange the bowls side by side: first flour, then eggs, then cereal. Remove ice cream from freezer and peel off the plastic wrap. Place the ball of ice cream first in the flour, then eggs, and then corn flakes. Place the ice cream in the hot oil for 10 to 15 seconds per side. Remove and place on a baking sheet. Repeat with the remaining ice cream.

Remove the oil from the heat. Serve the ice cream immediately with the topping/s of your choice.