Set out 8 square sheets of plastic wrap, about 8 inches wide. You will layer two sheets per scoop of ice cream.
Use an ice cream scoop to scoop out a one-cup serving of ice cream. Place the ice cream in the center of the plastic wrap and pull the edges up together at the top. Twist the plastic wrap around the ice cream to create a tight barrier around it. Use your hands to form the ice cream into a ball shape.
Place the ice cream balls in a 9x9-inch pan and transfer to the freezer for 1 hour, or until firm.
Meanwhile, in a food processor, add vanilla wafers. Process until you have a fine crumb.
Add the corn flakes and cinnamon to the food processor and pulse a few times until crushed. Some crumbs are okay. Pour the mixture into a shallow bowl.
In a separate dish, add the whisked egg whites.
When ready, working one at a time, take the ice cream balls out of the freezer. Remove the plastic wrap. First, roll the ball of ice cream in the egg whites, followed by the corn flake mixture. Roll again in the egg whites and then again in the corn flake mixture.
Place the coated ice cream ball back into the 9x9-inch pan. Repeat with the remaining ice cream balls and freeze them again for 4 hours, up to overnight. You want the ice cream to be very cold and very firm.
When ready to fry, line a baking sheet or large plate with paper towels.
Add oil to a large, deep pot and heat the oil to 375°F.
Once the oil is hot, remove the ice cream from the freezer. Again, working one at a time, use a slotted spoon to carefully lower the ice cream balls into the hot oil. Fry for 5-10 seconds, or until golden brown.
Quickly remove the ice cream balls from the oil and place them on the paper towel-lined baking sheet.
Serve immediately for a warm outside and a slightly softened inside. Or, freeze again for 10-15 minutes for a cold treat.
Top with optional toppings.