Lightly spray or brush vegetable oil on the inside of a 1.5L capacity bowl. Line the bowl with a double layer of plastic wrap or baking paper, leaving approximately 10cm of overhang.
Transfer softened Connoisseur Classic Vanilla Ice Cream to a large bowl. Gently fold in the raspberries, hazelnuts, pistachios, and chocolate.
Transfer to the lined bowl and cover the top of the ice cream with a round piece of baking paper. Fold overhanging cling wrap/baking paper.
Place in the freezer for at least 24hrs.
Lift the pudding out of the bowl and transfer to a cold serving plate. Decorate with berries and drizzle with maple syrup.
Note: This ice cream pudding has a soft texture