Line an 8-inch round cake pan with parchment paper and set aside.

In a medium saucepan, combine 2 cups of mulberries, granulated sugar, and lemon juice. Cook over medium heat for 15 minutes until softened.

Transfer the mixture to a blender and blend until smooth, reserving ½ cup for later.

In a chilled mixing bowl, whip 1 cup of heavy cream until medium-stiff peaks form.

In a separate bowl, mix sweetened condensed milk, vanilla extract, and the blended mulberry mixture until smooth.

Gently fold the whipped cream into the mulberry base without deflating it.

Pour half of the mixture into the prepared pan, drizzle with half of the reserved compote, and swirl gently.

Add the remaining ice cream mixture, followed by the rest of the compote and whole berries, then swirl again.

Cover with plastic wrap and freeze for at least 4 hours or overnight.