In a small bowl whisk together 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, discard seeds. Set aside.
Whip the cream until stiff peaks form, add a little whipped cream to the vanilla/sweetened condensed milk mixture to make it easier to combine, then fold in the rest of the whipped cream mixture.
Pour into a loaf pan 8x4 inch (20x10 cm). Pour approximately 6 tablespoons (of puree over mixture and swirl with a knife. Then either cover in plastic or place loaf pan in a large ziplock bag and freeze at least 3- 5 hours until frozen or even overnight. Enjoy!