Preheat the oven to 350 degrees F. Grease the bottom of a springform pan. Set aside.

In a large bowl of your mixer beat together butter and sugar until creamy, then mix in the vanilla.

In a separate bowl whisk flour and salt together. 

Add the flour mixture to the butter mixture and mix on low until the dough forms. Roll the dough into a ball.

Place the dough ball between two layers of parchment paper. Roll into a circular disk that is about 11 inches in diameter. Chill in the refrigerator for 30 minutes.

Remove the top layer of the parchment paper and gently flip the dough into the springform pan. Remove the second layer of parchment paper and gently press it into the pan forming the shortbread cookie crust. 

Pierce the dough with a fork. Bake for 25 minutes or until very light golden brown. Cool.

Melt the chocolate in the microwave or in a double boiler until smooth. 

Spread over cooled crust. Put in the refrigerator or freezer to harden. 

While it is hardening, put the ice cream into a large bowl to soften it. Whip until it is soft serve ice cream consistency. 

Spread the ice cream on top of the chocolate layer and smooth it out evenly.

Return it to the freezer until the ice cream hardens. Overnight works best.

Decorate with whipped cream and sprinkles before serving.