Step 1: Preheat a fan forced oven to 170C.

Step 2: To make the shortbread biscuits, place the softened butter and sugar into an electric mixer and beat on a high speed until pale in colour.

Step 3: Lower the mixer speed and gently mix through plain flour, rice flour and almond meal (or dark chocolate cocoa, if making the dark chocolate shortbreads).

Step 4: Once well combined remove the dough from the mixer and shape it in to a rectangle slab. Then wrap in cling film and place into the fridge for 20 minutes.

Step 5: After the resting time in the fridge, remove and place the shortbread between 2 sheets of grease proof paper and roll out to approximately 3 millimeters thick.

Step 6: Then using a 6centimeter cookie cutter, cut out the biscuits (you will require 12 biscuits) and gently transfer onto a lined baking tray. Place into the preheated oven and bake for 15 to 20 minutes (this timing will depend on the oven being used).

Step 7: Once the biscuits are cooked, remove from the oven and place onto a cooling rack.

Step 8: To make the ice cream sandwiches, remove the Merollo Cherry & Dark Chocolate Almond Ice Cream from the freezer and allow to sit for 5 to 10 minutes at room temperature to slightly soften (this time will depend on the day's temperature).

Step 9: Take six of the biscuits and scoop approximately 3 tablespoons of the ice cream on top, then place the other 6 biscuits on top and serve.