Line a 1 litre (1¾pt) loaf tin with clingfilm and set aside. In a large mixing bowl, combine the ice cream, 60g (2½oz) hazelnuts and 100g (3½oz) of roughly chopped matchmakers. Mix well. Transfer the ice cream mixture to the prepared tin, using the back of a spoon to press it into the corners. Arrange some matchmakers (around 20), in a tightly packed row, along the top of the ice cream loaf. Gently press down to stick them in place. Cover and freeze overnight to set.
To serve, invert the ice cream onto a plate then, working quickly (as the ice cream will melt), line up more matchmakers along the top of the loaf. Scatter over the remaining hazelnuts and slice.
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