Melt the chocolate in a heatproof bowl set over a pan of simmering water. Remove from the heat and stir through the crushed meringue until coated. Spoon the mixture onto a tray lined with nonstick baking paper and leave to set.
Meanwhile, put the raspberries and icing sugar in a blender and whizz until completely smooth. Strain through a sieve and discard the seeds.
Put the softened ice cream in a 750ml (1 1/4pt) freezer-proof container with a lid and mix with a metal spoon until creamy. Stir in the meringue pieces until evenly distributed, then swirl through the raspberry mixture using a knife or chopstick to get the desired ripple effect. Cover and freeze for up to 4 hours or overnight.
See more Ice-cream recipes