Prepare the raspberry sauce first. Place the 2 cups berries with 1/2 cup sugar into a medium saucepan. Using a potato masher or a large fork, crush the berries until they are completely broken up and a sauce forms. Bring the sauce to a simmer over medium heat and simmer for 8 to 10 minutes on low heat until the sauce is thickened. Pour the sauce into a fine mesh strainer set up over a clean mixing bowl. Use the back of a spoon or spatula to press the raspberry juice through the strainer, leaving just the seeds. Discard the seeds and set the raspberry sauce aside for later.

Next, prepare the ice cream base. Melt 1/2 cup white chocolate chips and pour the melted chocolate into a large mixing bowl. Don't wait for the chocolate to cool! Add the sweetened condensed milk and whisk for about 1 minute, until the mixture is smooth. Add in 1 cup fresh or frozen (thawed!) raspberries into the mixture and crush the berries using a large fork. Watch my video recipe to see how it's done.

Into a separate mixing bowl, pour in the chilled heavy cream and add the vanilla extract, raspberry extract and confectioner's sugar. Whisk the heavy cream on medium to high speed for 3 to 4 minutes, until stiff peaks form. Add the whipped cream into the white chocolate ice cream base. Using a spatula, gently fold together the base with the whipped cream, keeping the cream as light and fluffy as possible.

Next, add in approximately 1/2 cup whole berries, 1/4 to 1/2 cup white chocolate chips and 1 cup crushed vanilla wafers. Fold these fillings gently into the ice cream using a spatula. To assemble the ice cream, use a metal or glass bread loaf pan. Add a layer of ice cream into the pan, then add a few teaspoons of the prepared raspberry sauce on top and swirl it in using a knife or spoon. Repeat this process 3 to 4 times, adding raspberry sauce between each layer.