Mix all the dry ingredients together, then mix in the wet ingredients.

Bake in a 9×13 tin for 25 minutes on 180C

Beat egg whites. When stiff, slowly add the sugar.

In another bowl beat yolks until well blended, then add in vanilla and mix well.

In another bowl, whip the cream until stiff

Fold the egg whites into the cream

Spread evenly over the brownie and freeze for minimum 4 hours.

Gently heat sugar, water and cocoa over a medium heat to a gentle boil, stirring all the time until well mixed and starting to thicken, this will take about 5 minutes.

Allow to cool, then pour over each slice of ice cream and top with hazelnut, prior to serving.