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Zubereitung

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  Allow the cherries to thaw for approx. 30 minutes. Then puree finely with Exquisa ZERO fromage frais cherry, lemon juice and tonka bean using a hand blender. Fold in 40 g cacao chips. Line a freezer-safe mould (approx. 1.2 l capacity) with foil. Pour in the cherry ice cream mixture. Cover and freeze for approx. 6 hours, stirring every 2 hours.
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  For the sauce, mix the almond paste and cacao in a small bowl. Little by little add 5 tbsp hot water and stir ingredients until smooth.
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  Approx. 20 minutes before serving, remove the ice cream and allow to thaw briefly. Cut out large balls, fill into bowls or glasses and decorate with sauce, remaining cacao nips and mint.