Line a 14 x 24cm loaf tin with baking paper and set aside.
Place Connoisseur Classic Vanilla Ice Cream, pistachio nougat and roughly chopped pistachios into a large bowl and fold to combine. Transfer into loaf tin and using a spatula, smooth the surface. Set in freezer for 2-3 hours.
In the meantime, combine mascarpone, cream and espresso into a large bowl and whisk together. Spoon into the loaf tin, over the frozen vanilla ice cream and using a spatula, smooth the surface. Return to the freezer and allow to set overnight.
For the final layer, spoon Connoisseur Belgium Chocolate Ice Cream into the loaf tin and again, smooth the surface with a spatula. Return to the freezer and allow to set overnight.
To serve, remove loaf tin from freezer and allow to sit for 15 minutes. De-mold with care, turning out onto serving plate.
Remove baking paper and garnish with figs, chopped chocolate and chocolate sauce. Serve immediately.
For ease of mixing, take the Connoisseur Classic Vanilla tub out of the freezer 5 minutes before mixing with the nougat and chopped pistachios.