Preheat oven to 350 degrees and line a 9x13 baking pan with parchment paper, leaving overhand on the parchment paper so it's easy to grab later.

Using a stand mixer fitted with the paddle attachment, beat on medium speed, the vegan butter, brown sugar, and granulated sugar until light and fluffy.

Turn the mixer speed down to low and add in the salt, vanilla extract, and flour, just until incorporated. Use a spatula to fold in the chocolate chips.

Transfer the dough to the prepared baking sheet and firmly pack the dough into the sheet until it's evenly distributed across the pan.

Bake for 20-25 minutes or until turning golden brown on top. Remove from oven and let cool for exactly 10 minutes.

Pull out the cookies from the pan by grabbing both sides of the parchment paper and gently transferring to a work surface. Starting at the very corner of the shortbread, cut 4 rows of 3 cookies each using a 2 1/2 inch cookie cutter (you should end up with 12 cookies total). Gently transfer cookies to a cooking rack (being careful with them as they will still be soft at this stage). Let the cookies cool completely.

When ready to serve, scoop out a big ice cream scoop full of Hudsonville's Dairy Free chocolate ice cream and place in the middle of the inside of a cookie. Top with another cookie and gently smoosh together so the ice cream spreads to the outside of the cookie rims. Repeat with the rest of the cookies and serve right away!