Churro Ice Cream Sundae

Line a rimmed baking sheet with plastic wrap. Using a scoop, place 4, ½-cup balls of ice cream onto the prepared baking sheet. Freeze 1 hour. Once hardened, shape ice cream with hands to round out bottoms. Whisk egg white until frothy in a medium bowl. Place Corn Flakes in a shallow dish. Dip ice cream in egg to coat completely and then coat in corn flakes. Return to prepared pan and freeze for 4 hours. Stir sugar and cinnamon in a small bowl. Heat 2 inches of oil in medium, heavy bottomed saucepan to 375 F. Add ice cream in batches of 2 and fry for 15 seconds, turning gently with a slotted spoon. Remove with slotted spoon. Remove to 4 bowls; evenly distribute pineapple and raspberries among the bowls. Top with a ¼ cup each whipped topping and sprinkle each sundae with 1 tsp cinnamon sugar.