Mix sugar, cinnamon and crushed corn flakes in bowl.
Scoop 1-to-2 inch ice cream balls and roll ice cream in sugar mixture.
Pat down to shape balls and transfer to wax paper.
Put ice cream balls in freezer. Let in the freezer for at least one hour to set.
Heat vegetable oil to 350 degrees.
Take ice cream balls out of the freezer and drop in oil for 2 seconds. Immediately remove.
Serve in tortilla bowl, covered with whip cream, chocolate syrup and a cherry!
To make a tortilla shell bowl: Preheat your oven to 375 degrees. Microwave 10 inch flour tortilla shells for 15 seconds to get them soft and flexible. Spray each tortilla with non stick spray on both sides. Turn cupcake pan upside down and center each tortilla in between 4 cups. Bake 9-12 minutes - until slightly brown on edges - watch them carefully before they burn.