1
: Puree 2 1/2 cups (625 mL) of raspberries in blender or food processor. Pour through a sieve to remove seeds. Set aside. Lightly crush remaining raspberries in small bowl.
2
: Whip cream in bowl of electric mixer until soft peaks form. Mix in sweetened condensed milk and vanilla. Swirl in raspberry puree and crushed raspberries with a butter knife. Mix in chocolate chunks. Pour into 9" x 5" (2 L) loaf pan or other container; cover. Freeze 6 hours or until firm.