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Allow Connoisseur Derwent Valley Raspberry and White Chocolate Ice Cream to sit out of freezer for 10 minutes. Remove lid and turn upside down onto a chopping board. Using a sharp knife, cut through the middle of the cardboard outer and through the ice cream.
Place each half, lengthways onto a tray lined with baking paper and using a spatula, fashion into a log. Set in freezer for two hours.
In the meantime, fit a piping bag with a flat nozzle, fill with whipped cream and place in fridge.
Place chocolate and coconut oil in a microwave-proof jug and microwave on low power 30 seconds at a time stirring in between until mixture is just melted. Set aside to cool for 5 minutes
Working quickly, place ice cream log onto a drying rack and pour over chocolate mixture covering thoroughly. Allow to set for 2 minutes and transfer onto serving plate. Return to the freezer until chocolate is fully set.
Remove log from the freezer when ready to serve.
Pipe a generous amount of cream down the centre of the log and dust with cocoa powder.
Sprinkle with pistachios and garnish with gold leaf.