Using a 1/2 cup ice cream scoop, place 8 scoops of ice cream on a baking sheet.
Cover and freeze for 2 hours or until firm.
In a bowl, combine whipping cream and vanilla extract. In another bowl, combine
coconut, cornflakes and cinnamon.
Remove ice cream from freezer; wearing plastic
gloves, shape ice cream into balls. Dip balls into cream mixture, then roll in coconut
mixture, making sure to coat entire surface. Place coated ball on a baking sheet,
cover and freeze for at least 3 hours or until firm.
For Caramel Sauce, heat sugar in heavy saucepan over medium heat until partially
melted and golden, stirring occasionally. Add butter. Gradually add milk, stirring
constantly. Cook and stir for 8 minutes, or until sauce is thick and golden; keep
Heat oil in an electric skillet or deep fat fryer to 375 degrees F.
Fry ice cream
balls until golden, about 30 seconds.