Prep your ice cream balls: Line a baking sheet with parchment. Scoop firm balls of ice cream (about 1/4 to 1/3 cup each). Work quickly and drop them onto the sheet. Freeze for 1–2 hours until solid.

Set up your coating station: In one shallow bowl, add a few tablespoons of flour. In a second bowl, whisk the eggs with a splash of vanilla. In a third, mix crushed cornflakes, a tablespoon or two of sugar, and 1 teaspoon cinnamon. Stir in 2 tablespoons melted butter until the crumbs look lightly moistened.

First coat: Roll each frozen ice cream ball in flour, shaking off excess. Dip in the egg wash, then press into the cornflake mixture. Cover completely. Return to the baking sheet and freeze 30–60 minutes.

Double down for crunch: For the best shell, repeat the egg and crumb coating once more. Press firmly so it adheres. Freeze again for at least 1–2 hours, or until rock solid. Overnight is even better.

Preheat the air fryer: Heat to 375°F (190°C) for 3–5 minutes. Lightly spray the basket with nonstick spray.

Air fry: Place 2–4 balls in the basket, spaced apart. Air fry for 2–4 minutes, just until the coating is golden and crisp. Don’t overcook or the centers will melt out.

Serve fast: Transfer to bowls and top with chocolate sauce, caramel, honey, or whipped cream. Add a sprinkle of nuts or cinnamon if you like.