This is very easy, it is really just a great big ice-cream sandwich. I used a large springform cake tin to freeze it in. You will need to start this either early in the morning on the day you want it to allow for refreezing time, or the day before. This is very large, and should give at least 10 people a decent sized serve.
3 litres shop bought vanilla icecream (buy the plain kind)
1 cup gluten free icing sugar
250g dark chocolate
1/4 cup Mocha Kahlua
Preheat oven to 200 celcius fan forced, 220 if not. Toast the hazelnuts for 10 minutes (don’t forget them, they burn quickly) and when you take them out, wrap them in a clean tea towel. After 10 minutes when they are cool enough to handle, rub the hazelnuts through the teatowel vigorously as this should get most of the skins off. Divide into two portions, getting off as much of the skins as possible – don’t fret if you don’t get every bit off, so long as you get the majority of the skins off the dish will taste good. Roughly chop the hazelnuts, leaving some portions larger, and some smaller.
Cream the butter and icing sugar until pale, then beat in the eggs one at a time, ensuring they don’t curdle.
Put the chocolate in a microwave safe bowl, and in 30 second bursts, melt the chocolate, shaking the bowl each time. After the third time, you should be able to stir the chocolate so that it melts and is smooth. Mix Kahlua into the butter, then mix in the chocolate until it is all combined.
Sprinkle half the chopped nuts into the springform, then spread half the chocolate mixture over. Put in the freezer for about half an hour, remove the ice-cream at the same time to allow it to soften. After half an hour, spoon the softened ice-cream over the chocolate and nut mixture and smooth as much as you can to fill in any air pockets.
Spread the remaining chocolate over the top, press in the nuts and return to the freezer. Freeze at least six hours, or overnight.