For the mini ice cream gugl, cook cherry grits and puree a little after cooling, (the same for ready-made products). It should be a homogeneous mass. Mix the buttermilk with the sour cream until creamy, stir in the Diamant Eiszauber and add a dash of rum, amaretto or cherry liqueur if desired.
Rinse the mini gugl molds with cold water and fill first some of the cherry mixture, then the buttermilk cream mixture. Always alternate until the molds are full. Swirl with chopsticks, as for marble cake.
Cover with foil and freeze in the freezer, preferably overnight for at least 3-4 hours.