For the crumble, combine all the ingredients and form a mixture like a crumb. Reserve for later.

For the cranberry sauce, mix the cranberries, sugar, lemon juice, and water in a saucepan.

Cook until sugar dissolves, about 4 minutes.

Then dissolve the cornstarch in a little water and add to the sauce.

Cook for another minute and remove from heat.

Let cool completely.

For the ice cream, whip the cream, gradually add the condensed milk and add the vanilla.

Then in an enveloping way add the cranberry sauce and the crumble.

Place in an airtight well, that is, it is very tightly closed and put it in the freezer for at least 4 hours, or better yet, leave it overnight.

They can serve it in wafers or whatever you like.