In a small bowl whisk together the sweetened condensed milk and vanilla, set aside.
In the blender add the raspberries and blend until pureed. Pour through a sieve into a clean bowl, if needed use the back of a spoon to push the puree through the sieve, discard the seeds. Set the puree aside.
Whip the cream until stiff peaks form, gently fold the condensed milk mixture into the whipped cream and combine well.
Pour the ice cream mixture into the loaf pan 9 inch/23 cm. Pour approximately 6 tablespoons* of the puree mixture on top and swirl with a knife. Then either cover in plastic or place loaf pan in a large ziplock bag and freeze for at least 3- 5 hours until frozen or even overnight. Enjoy!
*You can use more if you want, any leftover puree can be used on pancakes or drizzle over the ice cream before serving.
Notes
You can use frozen raspberries, just make sure to thaw them first before pureeing.You can substitute any fruit of your choice, but keep in mind that some fruits will work better than others to maintain taste and texture. Blueberries and strawberries would work well.You can store it in a freezer-safe container or wrap it tightly with plastic wrap and then foil, in the freezer for up to two weeks.