Raspberry ice cream and crunch


Sigdal gluten-free oats
500 g frozen raspberries
1 egg white
60g caster sugar


Set aside 70g of raspberries and let them thaw in a sieve.

Blend the remaining frozen raspberries on high speed for several minutes until smooth.

Add the caster sugar and egg white and mix again.

Remove from the blender and mix the remaining thawed whole raspberries with the sorbet.

Crush a gluten-free Sigdal oat crunch and serve immediately

With Sigdal, dare healthy excess!