-Scoop balls of ice scream with an ice scream scooper (doesn't need to be too large, but if it's too small, it will likely not hold up), & place them on a lined baking sheet -FREEZE for 1-2 hours- (very important) -In a bowl, beat the egg white until it has soft peaks, add in 1 tbsp. sugar & vanilla extract, and beat for an additional 30 seconds. -In 1 bowl combine half the crushed cornflakes with the almonds (optional), & in another bowl the rest of the cornflakes with Oreo cookie crumbs. (Roughly chop the cookies, and then pulse them in a food processor until it resembles cookie crumbles (like what you would get as a topping in an ice scream store)) -Remove the ice cream balls from the freezer. -Coat each ball in the remaining 2 tbsp. of sugar, then the egg white, then in whichever topping you choose. Place the balls back on the cookie sheet, and freeze again for 30 minutes to an hour. -Heat vegetable oil in a large heavy bottomed pot or large saute pan. Oil should register on a thermometer to 375 degrees. If you don't have a thermometer, you can tell if the oil is ready if you sprinkle a bit of water or flour into the oil and it sizzles. -Slowly & carefully place the balls into the oil, and fry until the crust gets golden. The whole thing shouldn't take longer than 30 seconds to a minute!

-Garnish the fried ice cream with sliced fruit, chocolate sauce, confectioner's sugar, or candied nuts!