Preheat oven to 350 degrees. Take ice cream out of freezer and let it thaw a few minutes.

Stir together cornflake crumbs, vanilla, sugars, and cinnamon. Place on cookie sheet and bake for 5 minutes. Cool completely. Place in a bowl. Scoop out ice cream and make into balls the size of a tangerine. Roll in crumbs and place on cookie sheet or in plastic container and move to freezer. If you have leftover crumbs, place in freezer bag and freeze for another day.

Pour oil or Crisco into skillet and heat to 375 degrees. Fry tortillas one at a time, quickly and drain on paper towels. Optional: sprinkle with cinnamon and sugar (lightly). Place in an air-tight container if you are frying them ahead of time. I like to fry them right before serving.

Top with your favorite toppings. Enjoy!