Scoop the ice cream into 1/2 cup balls and freeze for one hour, until firm.
In a shallow dish, whisk together the crushed cornflakes and cinnamon. In another shallow dish, beat the egg whites until frothy.
Dip each of the ice cream balls in the egg whites, then roll in the cornflakes, coating the ice cream completely. Repeat once more, dipping first in the egg whites and then again in the cornflakes, coating completely.
Return the ice cream balls to the freezer and freeze until solid, 2-3 hours.
When ready to serve, heat the oil in a heavy bottomed pot to 375 degrees. Using a slotted spoon, add the ice cream balls to the hot oil. Cook 10-15 seconds, until golden, turning to ensure both sides get browned.
Let the ice cream balls drain on paper towels for 1-2 minutes, then serve immediately with whipped cream and berries, drizzled with honey.