Use an ice cream scoop to scoop the ice cream into approximately 8 size balls.  Place them on a baking sheet or muffin tin and freeze for at least 1 hour.  Until the ice cream balls are frozen solid.

Place the flour in a large bowl and roll each of the ice cream balls in the flour to coat them.  Then place them back into the freezer for 1 hour.

In a separate bowl, whisk the egg whites until they are foamy.  Place the crushed cereal in a separate shallow bowl.

Dip the ice cream balls into the egg whites and then roll them in the crushed cereal to completely cover the ice cream in the crushed cereal.  Then place them back into the muffin tin.

Freeze for at least 3 hours until the ice cream balls are frozen hard.

Line an air fryer basket with a piece of aluminum.  Preheat the air fryer to 350 degrees Fahrenheit.

Cook each of the coated ice cream balls in the air fryer for 2-3 minutes.  Continue this process until all of the ice cream is air fried.

Then served topped with the chocolate syrup, whipped cream and cherries.  Enjoy!