Soften the ice cream in the refrigerator until it can be whipped with an electric beater.
Wash and clean the raspberries.
Transfer to a medium-sized bowl.
With a fork, slightly crush raspberries.
Sprinkle with fructose.
Stir, cover, and allow to rest 30 minutes.
Transfer the ice cream to a large mixing bowl.
Whip the ice cream on low until smooth.
Fold in the crushed raspberries, allowing the raspberries to marbleize the ice cream.
Transfer ice cream to a covered freezer container.
Freeze for several hours before serving.
If ice cream becomes solid, allow to soften slightly in refrigerator before serving.