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Pre heat oven to 160°C and prepare two oven trays with baking paper. Set aside.
Using an electric mixer, beat butter, icing sugar, cinnamon, ginger, cardamom, clove, nutmeg and vanilla bean paste for 4-5 minutes or until pale. Stir in flour and cornflour. Turn out onto a floured surface, knead until combined and smooth. Shape into a large disk, wrap in gladwrap and refrigerate for 1 hour.
In the meantime, place Connoisseur Vanilla Ice Cream in a large bowl and allow to soften for 10 minutes. Add chopped mince pies and using a large spoon, stir to combine. Return to freezer.
Place chilled dough on a floured surface and roll out to .5cm thickness. Using an 8cm cookie cutter, cut rounds and place onto prepared trays. Place in oven and bake for 30-35minutes. Remove shortbread from oven and allow to cool on baking trays.
Using an ice cream scoop or spoon, place a generous helping of ice cream onto a shortbread round. Top with another round and gently press together. Using a pallet knife, tidy the edges and place on a tray in the freezer. Moving quickly, repeat steps with remaining shortbread and ice cream. Set overnight in the freezer.
The following day, gently pour white chocolate and milk chocolate into a medium sized bowl and place pecans onto a small plate. Remove ice cream shortbread from freezer and working one by one, dip into marbled chocolate, sprinkle with pecans and return to tray. Return to freezer and allow to sit overnight before serving.