Melt the sugar in the pan over medium heat and let it brown slightly. Take the pan off the heat and turn the oatmeal in the caramelized sugar. Let cool on aluminum foil and if necessary chop up a little.

Pour the milk into a large, tall mixing vessel. Add 200 g Diamant Eiszauber for milk and stir carefully with a hand mixer for 1 minute on the lowest setting. Then whip for another 2 minutes on the highest level until creamy. Stir in the almond syrup. Roughly chop the chocolate and fold in with the oat flakes. Pour the ice cream mixture into suitable containers, pull the cranberries lightly through with a fork. Close the container and freeze in the freezer for at least 5-8 hours.