600g (600 ml) full-cream milk
3 tablespoons cocoa powder (or raw cacao powder)
1/3 cup maple syrup
200g frozen raspberries
Pour the milk into ice cube trays and place in the freezer for 4 hours or overnight, until frozen solid.
Place the frozen milk cubes into a high-powered blender (such as a Thermomix) with the cocoa, maple syrup and 150g of the frozen raspberries. Blend for about 1 minute on high speed, increasing speed gradually. Scrape down the sides of the blender with a spatula and repeat for a further 1 minute on high speed, increasing speed gradually if necessary. Scrape down the sides of the blender with a spatula and blend for a further 1 minute on medium speed or until a smooth, creamy consistency is achieved.
Transfer one-quarter of the mixture to a large loaf tin. Place one-quarter of the remaining raspberries on top. Continue to layer the icecream mixture and the raspberries in the loaf tin. Place in the freezer to firm for 30-60 minutes or until ready to use.