Pre heat oven to 180°C and prepare four oven trays with baking paper. Set aside.
Place Connoisseur Gingerbread Ice Cream into the bowl of a stand mixer. Beat gently to soften. Turn out onto one baking tray and using a spatula smooth out to 1cm thick and place in freezer to set overnight.
Sift flour into a large bowl, add salt, ginger, cardamom, cinnamon and cloves. Set aside.
Place butter and dark brown sugar in the bowl of a stand mixer and beat for 30 seconds – 1 minute or until just combined. Add honey, egg, and vanilla bean paste and using a wooden spoon, mix to combine. Slowly add flour, mixing to combine into a rough dough. Turn out onto floured surface and gently knead to form dough. If mixture is a little dry, add a scant tablespoon of milk to bring together. Shape into a disk, cover in cling wrap and sit in fridge for one hour.
On a lightly floured surface roll dough out to .5cm thick. Using gingerbread man cookie cutter, cut dough and transfer shapes onto prepared trays. Repeat steps until all the dough is used. Working two trays at a time, bake in oven for 8 minutes. Allow to cool completely.
Remove ice cream from freezer and using the same gingerbread cookie cutter, cut ice cream into shapes. Place an ice cream gingerbread man onto a cookie. Top with another gingerbread cookie, gently press together and place on a tray in the freezer. Moving quickly, repeat steps with remaining gingerbread men biscuits and ice cream, allowing to set overnight in the freezer.
Remove gingerbread men from freezer and working one by one, dip into melted chocolate, place back on tray and using a small sieve, sprinkle white chocolate with matcha. Return to freezer and allow to sit overnight before serving.