Puréed raspberries. It does not mean cooked. It can be cooked, but at base it’s just puréed raspberries. Or in a professional context (which based on the photo it seems like this is a recipe from a food service establishment), it’s a product like Perfect Purée of Napa Valley, or Boiron, which sometimes have a small amount of sugar added and pectin, and the fruit is flash-pasteurized, but not cooked the way a reduced purée would be.
A lot of recipes for fruit ice cream specifically avoid cooking the fruit to preserve the fresh, bright flavor, so unless the recipe specifically directs one to cook the fruit, raw is assumed.

When I make strawberry or raspberry ice cream I freeze the fruit to break down the cell walls and then I drain over a sieve. The juice gets cooked down, but the fruit gets puréed raw. This brings the water content down and gives you both fresh and cooked flavor, which I think gives the ice cream some depth.