Combine the almonds, pistachios, cranberries, cinnamon and liqueur in a small bowl. Set aside to soak for a minimum of 15 minutes to overnight. If not using liqueur, bypass this soaking step.

Transfer the ice-cream to a large mixing bowl and set aside to soften for 10 minutes at room temperature. Gently fold the fruit and nut mixture through the ice-cream.

Working quickly, spoon the ice-cream mixture into twelve 150mL, or eight 200mL moulds. Smooth the surface evenly with the back of a knife. Cover with plastic wrap and freeze for 3 hours or until firm.

Line a baking tray with baking paper. Wrap a hot damp tea towel around the moulds to loosen the ice-cream and invert onto the lined tray. Place the tray in the freezer for 15 minutes or until completely set.

Bring a small saucepan half filled with water to the boil. Place the chocolate in a bowl. Remove saucepan from the heat and sit the bowl over the hot water, making sure the bowl is not touching the water. Stir until the chocolate is melted. Stir in the oil. Remove the bowl from the heat.

Using a wide spatula transfer the ice-creams onto individual serving plates. Drizzle melted chocolate over the tops and sprinkle with almonds and pistachios. Serve immediately