First, make sure you place your ice cream dishes in the freezer. I would also put 9x9 or so sized container in the freezer for 30 minutes if you have time.
Take out the 9x9 container. Scoop 4 balls of vanilla ice cream out. I used a sping-loaded scooper and a spoon to round them out. Place into the cold container to harden. I made my ice cream balls about the size of a tennis ball. I think the restaurant had a size of a baseball.
While the ice cream hardens for one hour or up to a few days covered, crush the cornflakes into small pieces. Not powdery pieces. Just small pieces about the size of pea gravel or smaller. Toss this with the cinnamon and brown sugar. Set aside until the ice cream is ready.
Put the cornflake mixture into a small bowl. Working quickly, roll each ice cream ball into the cornflake mixture. Return to the same 9x9 cold pan and place them all back into the freezer.
Now the fun part! Heat your oil (you can use as much or as little as you need...I have used as little as 2 Tb.) in a cast iron Dutch Oven or skillet over medium heat until hot. Do not allow it to smoke. If it starts smoking, the heat is too high. Have your cold ice cream dishes ready from out of the freezer.
Working quickly, carefully place the ice cream ball in the hot oil and roll around until browned slightly. In fear of melting the ice cream, I removed it after getting all of the sides exposed and hot. Then, remove the ice cream ball with a slotted spoon and place on the cold ice cream dish.
Top with honey, whipped cream and a maraschino cherry on top! Repeat for the other 3 ice cream balls. I removed or moved the bits of brown in the pot of oil off to the side to keep them from burning.