40g cane sugar
2 tsp vanilla extract
30g dark chocolate, chopped
250g plant-based whipping cream
80g solid honey
a pinch of salt
Combine margarine, sugar, 1 tsp vanilla extract & salt. Add flour & dark chocolate and stir until you have a smooth cookie dough.
Using a spoon, scoop tiny balls of the dough and freeze for 10 minutes.
Whip cream with honey until light & fluffy. Add cookie dough balls & transfer to a container. Freeze for at least 4 hours before serving.