Scoop and freeze the ice cream balls. Line a sheet pan with parchment. Scoop firm, round balls of ice cream—about 1/3 to 1/2 cup each. Place them on the pan and freeze until rock solid, at least 2–3 hours. Colder is better; overnight is ideal.

Make the crunchy coating. In a shallow bowl, mix crushed cornflakes with shredded coconut (if using), graham crumbs, cinnamon, a pinch of salt, and 1–2 tablespoons sugar if you like it sweeter. Stir in melted butter to lightly moisten the mixture, or plan to use oil spray later.

Set up a breading station. Put flour in one bowl. Beat eggs with a splash of vanilla in a second bowl. Place your cereal mixture in a third bowl. Keep everything close to the freezer to work fast.

Coat the ice cream. Working with one ball at a time, roll it in flour, dip in egg, then roll in the cereal mix, pressing gently to coat. For a thicker shell, repeat the egg and cereal steps once more. Return coated balls to the lined sheet pan.

Freeze again. Freeze the coated balls for at least 1–2 hours, or until completely firm. This step prevents melting in the air fryer.

Preheat the air fryer. Heat to 375°F (190°C) for 3–5 minutes. Lightly spray the basket or line it with an air fryer–safe perforated parchment sheet.

Air fry. Lightly spray the coated balls with oil or mist them evenly. Air fry 2–4 minutes, turning once if needed. You want a golden, crisp exterior while keeping the center ice cold. Work in small batches so they don’t touch.

Serve immediately. Top with chocolate or caramel sauce, a dollop of whipped cream, and fruit or nuts. Enjoy right away for the best texture contrast.