Place nine scoops (I’m using small/medium scoop, about 2 inches diameter) of ice cream on a frozen sheet pan and return to the freezer until frozen solid.

Cut the edges off the slices of sandwich bread and flatten with a rolling pin. (You will need 2 slices for each ice cream ball.) Take one flattened bread and place ice cream balls in the center; then top with another flattened bread. Mold the ice cream into a ball and cover each ice cream with saran wrap. Place back in the freezer for about 2 hours, until frozen rock-solid.

Whisk eggs in a medium bowl. Combine both sugars and cinnamon on a separate plate or cookie sheet. Stir in panko until well coated.

Heat oil in a cooking pot until it reaches 365 degrees Fahrenheit.

Unwrap the frozen sandwiches, dip ice cream in egg and roll ice cream balls in panko mixture, pressing to coat well. Place the sandwiches into the hot oil. Fry 20 to 30 seconds until golden brown on all sides. Drain briefly on a paper towel-lined plate before cutting in half to serve.

Garnish with your favorite toppings and serve immediately.