Get a 2lb loaf tin ready to place your ice cream in. Place the raspberries, sugar and lemon juice into a small bowl and stir until all the raspberries are covered in sugar. Leave to one side.
Crush the meringues into another small bowl, leave to one side.
Now it's time to make the ice cream; place the double cream and vanilla into a large bowl, or the bowl of your stand mixer. Whisk on medium-high speed until you reach soft peak stage. When you pull the whisk out it should just about peak, but the tip should then fall and it will go back to smooth cream.
Add in the condensed milk, then continue to whisk on medium speed until you reach the stiff peak stage. Once you're at soft peak, it doesn't take too much longer to get to stiff peak, so I would advise keeping the speed a bit lower. You want to be able to pull the whisk up and the peak stays, but the tip falls to the side.
Place 1 cup of the cream mixture into the base of your pan and spread into an even layer. Stir the rasberries until they become mushy and saucey, then place 2tbsp on top of the cream. Gently swirl the two together, but you still want to see white bits and lumps of raspberry sauce. Don't swirl so much the cream is all pink.
Spinkle a handful of crushed meringue pieces over the top. Repeat this process again, then for a final time, finishing with raspberry sauce and merinuge piece on the top.
Loosely cover the tin with cling film and place in the freezer for at least 8 hours, I left mine overnight.
Once chilled, either serve in cones or bowls. You may have some raspberry sauce left over, so you can drizzle it over the top.
No Churn Raspberry Pavlova Ice Cream will keep, in the freezer, for 1 month.