dampen a 1kg loaf tin and line with clingfilm and leave some to overhang the sides
put the strawberries in a bowl with the 3 tablespoons icing sugar and mash together until the berries are crushed to a thick puree
melt 85g of the chocolate in the microware
put 450ml of the whipping cream, 75g of the icing sugar and the vanilla in a separate bowl and whisk until the mixture forms peaks that maintain their shape when the whisk is lifted from the bowl
tip the strawberries into a sieve over the cream and let the juices drip through; lift away when they stop dripping and stir the juice into the cream
set aside 2 tablespoons of the hazelnuts for decoration; spread a third of the cream mixture over the base of the loaf tin; drizzle about a third of the melted chocolate over the cream; scatter with a third of the hazelnuts and a third of the strawberry puree, spreading well so as not to have large clusters; repeat layering so that you finish with a layer of cream mixture; cover loosely with the overhanging clingfilm and freeze for at least 3 hours
invert the ice cream onto a flat plate and lift away the tin and clingfilm; wipe a hot dish cloth over the tin if it does not come off easily
whisk together the remaining 150ml cream and sugar until peaking and spread or pipe over the top of the ice cream; scatter with the reserved nuts. Melt the remaining chocolate and drizzle over the top
freeze without covering until ready to serve; transfer to the fridge 30 minutes before serving
Servings 0