Place your raspberries and sugar in a small pan on a medium heat.
Cook together until the mixture boils and sugar dissolves.
Sieve the raspberry mixture to remove the raspberry seeds and set aside to cool.
With a hand or stand mixer, beat your cream until it has firm peaks.
Gently fold in your condensed milk.
Place your cream mixture into a freezer safe container.
Spoon your raspberry sauce onto the cream, with a knife or skewer gently swirl the raspberry sauce through the cream mixture.
Freeze for 6+ hours or overnight.