Scoop large balls of ice cream onto a baking sheet lined with Gefen Parchment Paper, then freeze until firm, at least an hour.

When firm, stir together the flour and water to make a thick batter. Place the cornflake crumbs in another bowl. Working quickly, dunk each ice cream ball in the batter, making sure to coat thoroughly, then immediately coat with cornflake crumbs. Return to the freezer until firm again, at least an hour. (This step can be done well in advance. Once firm, store the coated ice cream balls in a ziptop freezer bag until ready to fry.)

When ready to fry, heat the oil in a saucepan or small pot to 375 degrees Fahrenheit. Gently lower the coated ice cream into the hot oil and fry until golden, about 20 to 30 seconds. Remove carefully with a slotted spoon and enjoy immediately.