Line a freezer-proof bowl with a double-layer of plastic wrap.
Place a third of the softened ice cream into the bowl then top with half of the salted caramel, crushed chocolate, cherries and hazelnuts. Repeat the steps until all the ingredients have been used. You should be left with 3 layers of ice cream with two layers of filling.
Cover the ice cream well then place in the fridge to set for 24 hours.
To make the chocolate topping, melt together the coconut oil and chocolate and stir until smooth.
Unmould the ice cream bombe onto a freezer-proof serving plate. Pour over the melted chocolate then place back in the fridge for at least 5 minutes but up to 2 hours.