Allow the ice cream it to soften slightly outside the freezer
Crush about 6 meringues into the soft ice cream
Make a cup of instant coffee by combining 1 – 2 tbsp with a cup of boiling water and mixing this until it is combined
Add a touch of cream to the coffee, to make it creamier
Line a bread loaf baking tin with some cling film
Pour the soft ice cream and meringue mixture into the loaf tin
Spoon the instant coffee and nutella over the ice cream and swirl it through the mixture. Don’t over mix so that the ingredients are distributed through the loaf but not mixed in
Put this loaf into the freezer to set
While the ice cream is freezing, put the hazelnuts into a dry frying pan
Heat the pan on a stove, and roast the Hazelnuts slowly until the skin starts to peel off, shaking the pan continuously
Once the ice cream is frozen, remove it from the loaf tin and remove the glad wrap around the loaf
Sprinkle the roasted hazelnuts and some gooseberries over the loaf and serve immediately, before it melts