Scoop the ice cream into 6 balls and place them on a baking sheet. Freeze for at least 2 hours, or until the ice cream is very firm.
In a shallow dish, mix the crushed cornflakes and cinnamon. In another bowl, lightly beat the egg whites.
Roll each ice cream ball in the egg whites, then coat thoroughly with the cornflake mixture. Press the coating firmly into the ice cream. Freeze the coated balls for at least 2 more hours, or until completely firm.
Heat oil in a deep fryer or large skillet to 375°F (190°C). Fry each ice cream ball for 10-15 seconds, just until golden and crispy. Remove immediately and drain on paper towels.
Serve the fried ice cream immediately, topped with whipped cream and chocolate sauce if desired.