No-Churn Dark Chocolate Raspberry Ice Cream with Raspberry Swirl

0 Start by making the raspberry swirl so it has time to cool. Place the raspberries and sugar in a small saucepan over medium heat. Cook for about 5–7 minutes, stirring occasionally and mashing the berries as they soften. The mixture should thicken slightly and resemble a loose jam. Remove from the heat and let it cool completely.
1 While the raspberry swirl cools, whip the cold heavy cream in a large bowl until soft peaks form and set aside.
2 In a separate bowl, whisk the cocoa powder with the hot water until smooth and glossy. Blooming the cocoa helps intensify the chocolate flavor.
3 Add the sweetened condensed milk, vanilla extract, and salt to the cocoa mixture and whisk until fully combined and smooth.
4 Gently fold the whipped cream into the chocolate mixture using a spatula until light and fluffy.
5 Fold in the small raspberry pieces so they are evenly distributed throughout the ice cream mixture.
6 Pour the ice cream mixture into a loaf pan or freezer-safe container. Spoon the cooled raspberry swirl over the top and use a knife to gently swirl it into the surface. You can keep the swirl mostly on top or lightly marble it into the upper layer.
7 Cover and freeze for at least 6 hours or overnight, until firm.