Special equipment: a deep-frying thermometer
Preheat the oven to 325 degrees F.
Combine the corn flakes, coconut flakes, butter, granulated sugar and cinnamon on a large baking sheet and bake until golden and crisp, about 8 minutes.
Use a 2-inch scoop to scoop 4 balls from each flavor of ice cream. Roll to coat the balls in the corn flake mixture on all sides and freeze for at least 30 minutes and up to overnight.
Serve the ice cream with the Fried Sweet Dough and drizzle with chocolate sauce.
Heat the oil in a large Dutch oven or heavy high-sided pot to 350 degrees F.
Working in batches, fry the dough pieces until puffed and golden, about 1 minute. Remove with a slotted spoon and drain on a towel-lined plate.
In a medium bowl, whisk together the confectioners' sugar and cocoa and sprinkle over the fried dough.
Recipe courtesy of Nancy Fuller