HEAT In a small pan over medium-low heat, add the raspberries and sugar. Stir the mixture occasionally until it comes to a boil and thickens into a syrup, about 15 minutes. Optionally strain the seeds through a fine-mesh sieve, and allow the mixture to cool completely. Reserve a ¼ cup for later use.

STIR In a medium bowl, stir together the sweetened condensed milk, cream cheese, and vanilla extract until fully combined.

WHIP In a large bowl, using an electric mixer whip the heavy cream on medium speed until stiff peaks form.

MIX Add 3 scoops of the whipped cream to the condensed milk mixture and fold them together to lighten it. Pour the lightened condensed milk into the remaining whipped cream and fold to combine, then fold in the graham crackers.

DIVIDE Transfer ⅓ of the ice cream mixture to a medium bowl and fold in the raspberry puree.

POUR In a freezer-safe container pour in ⅓ of each mixture and drizzle with ⅓ of the reserved puree and repeat. Using the end of a spoon, swirl to mix.

FREEZE Place in the freezer for 8 hours or overnight before scooping and serving.