First step is to watch the video above, it will give you a good idea for how to make this recipe

Line the base of  a 20-24 cm springform round cake tin with baking paper

Crush the Ferrero Rocher to make the base, I used the food processor for this

Spread this evenly over the base of the cake tin

Chill  base in the freezer

Pop the chocolate ice cream out on to the bench so it softens but does not melt

Once softened bring out the chilled base and layer on ½ of the chocolate ice cream. Smooth it off with a rubber spatula or the back of the spoon

Chill in the freezer  

Pop the vanilla ice cream out on to the bench so it softens but does not melt

Once softened crumble the meringues into the ½ - ¾ of  ice cream and mix 

Layer this onto the chocolate ice cream layer

Topp with some unwrapped chocolate coins

Chill in the freezer

Top with the remaining chocolate ice cream, wrap in cling wrap and freeze. This can be done a few days before you serve

On the day of serving  melt ½ a block of chocolate (I used Whittakers Milk Chocolate with Hazelnuts) 

Remove the ice cream cake from the freezer, leave to sit for a few minutes then carefully remove the pan

Pour the melted chocolate onto the top of the cake, do it slowly, so it drizzles down the sides, as the ice cream is very cold the chocolate becomes solid quite quickly

Decorate with the remaining portion of the block if chocolate, the Guylian chocolates, and the Corinthian wafers

Serve immediately, or pop back into the freezer carefully and serve (best to be served not too long after you decorate as the chocolate can become a bit frostbitten if frozen for a long time

Enjoy