Chocolate ice cream put in a deep round bowl and spread evenly on the bottom and the walls. Put in the freezer for 30 minutes. Then put pistachio ice cream on top of chocolate and also spread evenly within the form. Freeze for 30 minutes.
Chop the raisins and truffles and mix with brandy. Put this mixture in the centre and gently flatten the ice cream, put on top of vanilla ice cream and flatten with a knife. Cover the cake layer, press down a little and put in the freezer.
Before serving dip the form for a few seconds in boiling water and pull out ice cream. Pour melted white and dark chocolate and store in the fridge for 20 minutes before cutting.