Line a baking sheet with plastic wrap.
In a large bowl, mix the ice cream together with the hazelnuts, pretzels and cranberries. With an ice cream scoop, scoop spoonfuls of the mixture onto the prepared baking sheet. Freeze for at least 1 hour.
In a food processor, blend the cornflakes and biscuits together until fine. Transfer to a bowl, add the desiccated coconut, and mix to blend.
Fully coat each scoop of ice cream in the cornflake mixture, then dip in the whisked egg white and coat again in the cornflakes. Freeze for another hour, or until rock solid.
Meanwhile, in a double boiler, mix the chocolate with the chocolate-hazelnut spread. Melt, stirring, until runny and well blended. Set aside.
Heat the coconut oil in a small pan until hot. In batches, fry the coated ice cream balls for about 30 seconds, turning once, until golden and crispy. Shake off excess oil and place in serving glasses. Drizzle with chocolate sauce and garnish with mint sprigs. Serve immediately.
Recipe courtesy of Siba Mtongana