Cherry Protein Ice

Ingredients

• 750 g frozen sour cherries
• 1 cup Exquisa ZERO quark-yogurt cream cherry (400 g)
• 6 tbsp lemon juice
• 1 pinch ground tonka bean
• 50 g cacao nibs
• 50 g white almond butter
• 1 tbsp cocoa powder
• mint (for garnish)

Instructions

1. 1.

   Let cherries thaw for about 30 minutes. Then blend with Exquisa ZERO quark-yogurt cream cherry, lemon juice and tonka bean using an immersion blender until smooth. Fold in 40 g cacao nibs. Line a freezer-safe container (about 1.2 L capacity) with foil. Pour the cherry ice mixture into the container. Cover and freeze for about 6 hours, stirring every 2 hours.

2. 2.

   For the sauce combine almond butter and cocoa in a small bowl. Gradually add 5 tbsp hot water, whisking until smooth.

3. 3.

   About 20 minutes before serving remove ice from freezer and let it soften briefly. Scoop large balls, place in bowls or glasses, and drizzle with sauce, sprinkle remaining cacao nibs and garnish with mint.