Lemon ice cream:
Leave the evaporated milk in the fridge to cool for at least 24 hours; once cold, put in a bowl and beat until it doubles its volume. Then, add the condensed milk and lemon juice, beat for a few more minutes and leave in the freezer for 4 hours.
Microwave the chocolate to melt it and stuff the raspberries using a pastry bag. A good option for the chocolate not to spill is to leave them in ice trays, that way they stay standing and the chocolate does not leak out.
Assembly: Put a base of lemon ice cream in the wafer baskets and the chocolate-stuffed raspberries over it.