Scoop the vanilla ice cream into balls, about 2-3 tablespoons per ball. Place them on a baking sheet lined with parchment paper and freeze for at least 1 hour or until firm.

Set up a breading station with three bowls: mix the all-purpose flour with a pinch of salt in the first bowl, whisk the egg and milk together in the second bowl, and place the crushed cornflakes in the third bowl.

Take a frozen ice cream ball and roll it in the flour first, dip it in the egg mixture, then coat it in crushed cornflakes. Repeat with all the ice cream balls.

In a deep pan, heat vegetable oil over medium-high heat. Carefully drop a few coated ice cream balls into the hot oil and fry for about 10-15 seconds until golden brown. Use a slotted spoon to remove each ball and place it on a plate lined with paper towels.

Drizzle with chocolate sauce and top with whipped cream if desired. Serve immediately while the coating is still warm!