Heat the oil until very hot.
Beat the egg and sugar in a bowl until light.
Crush the cornflakes in a plastic bag with a rolling pin and then place ona plate, add the coconut and mix well.
Scoop the well frozen Graham’s ice cream into six ball and roll in the cornflakes and coconut, then roll in the egg mixture. Roll in the cornflakes again.
Deep fry each ice cream ball for 15 seconds in the hot oil, remove carefully and drain on kitchen paper.
Sprinkle with a little caster sugar and serve immediately with a drizzle of chocolate sauce.
For an extra indulgent treat add 2 tbsp of rum to the chocolate sauce.