Whisk together the flour and salt.

In mixer, beat butter and sugar about 2 minutes. Beat in vanilla. Add flour mixture and mix on low speed until just incorporated.

Turn out dough and form a disk. Wrap in plastic and refrigerate overnight.

Roll out to 1/4” thick. Using 1.25” fluted cutter, cut and place on prepared sheet.

Freeze while oven preheats to 350 degrees.

Bake for 12-15 minutes until light golden brown around edges. Allow to cool completely on baking sheet.

Cover two small cookie sheet (be sure they will fit in your freezer!) with foil.

Using a mini ice cream scoop, place a scoop of ice cream or gelato onto each shortbread. Be sure to scrape the ice cream flat to the top f the scoop, and press the flat side slightly against the shortbread while releasing the scoop so that it adheres to the shortbread. Place scoop side up on the foil lined sheet, spacing at least an inch apart. You will want to work quickly to prevent the ice cream from melting. Once one tray is full, place it in the freezer while you finish the second tray.

Allow to freeze at least on hour.

In a microwave safe bowl, heat chocolate and coconut oil for about 1 minute until melted and smooth (use 50% power and stir at 30 seconds).

Add cocoa powder and mix until completely smooth.

Allow to cool to room temperature.

Working quickly, and with one tray at a time, drop the ice cream topped shortbreads into the chocolate coating and cover completely. Use a fork to remove and tap against the side of the bowl to shake off the excess coating. Carefully slide off fork back onto foil likes sheet. Immediately sprinkle with topping of your choice before chocolate sets up.

Freeze for at least 2 hours before serving.