For the Ice Cream Balls:

1. 1. Scoop ice cream into balls using an ice cream scoop and place them on a parchment-lined baking sheet. Freeze for at least 2 hours until firm.
2. 2. While the ice cream freezes, crush cornflakes into fine crumbs using a zip-top bag or food processor.
3. 3. Set up your breading station with three bowls: one with flour, one with beaten eggs, and one with crushed cornflakes.
4. 4. Roll each frozen ice cream ball in flour, dip it in beaten eggs, then coat it with crushed cornflakes. Repeat for all balls.

For Frying:

1. 5. Heat coconut oil in a large pan over medium-high heat until it reaches about 350°F (175°C). Test readiness by dropping in a small piece of bread; if it bubbles and browns quickly, it's ready.
2. 6. Carefully fry the coated ice cream balls in hot oil for about 30 seconds until golden brown. Remove using a slotted spoon and drain on paper towels.

For Serving:

1. 7. Transfer fried ice cream to serving plates and drizzle with chocolate sauce, topping with whipped cream.