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Add raspberries and sugar to a small saucepan over a low heat, cook gently until you have a jammy texture (about 5 mins). You can mash the raspberries using a fork. Transfer to a bowl and set aside.
Melt chocolate in a heatproof bowl over a pot with simmering water, you don't want the water to touch the bowl. Remove from heat and set aside.
Add double cream and condensed milk to the bowl of a stand mixer. Beat on medium until whipped cream consistency/soft peaks.
Divide mixture evenly between three bowls.
Gently fold melted chocolate through one, raspberry through the other and coconut through the other.
Line your loaf tin with two pieces of baking paper widthways and lengthways so there's overhang on each side.
Spread the chocolate cream over the base of your loaf tin followed by raspberry cream followed by coconut cream.
Cover with cling film or a haircap and set in freezer for at least 5 hours.
To serve, remove the ice cream from the loaf tin (tipped upside down on a serving plate or carefully lifted out using the overhang of baking paper), slice and enjoy.
Note: It freezes quite firm, best to remove from freezer 15-20 mins before serving/slicing.