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Create firm balls of vanilla ice cream. Place them on the parchment-lined baking sheet. Freeze these ice cream balls for a minimum of 2-3 hours, or preferably overnight, until they are rock solid.
In a bowl, crush the cornflakes until they are a fine crumb.
In a second bowl, whisk together the eggs and milk until well combined.
First Coat: Working quickly to keep the ice cream frozen, take a frozen ice cream ball and quickly roll it in the crushed cornflakes, pressing gently to ensure an even coat.
Then briefly dip the cornflake-coated ice cream ball into the egg and milk mixture. Allow any excess to drip off.
Second Coat: Immediately transfer the wet ice cream ball back into the crushed cornflakes.
Re-Freeze (Crucial Step): Place the fully coated ice cream balls back onto the parchment-lined baking sheet. Return them to the freezer for at least another 1-2 hours (or longer), ensuring they are completely frozen and firm before air frying. Do not skip this step!
Air Fry: Carefully place 1-2 coated ice cream balls in the air fryer basket, ensuring they are not touching. Cook for about 4 minutes at 200°C (400°F).
Serve Immediately: Carefully remove the air-fried ice cream with tongs and serve immediately. Top with your favorite sauces or fresh fruit, if desired. Enjoy!❤️