In a medium saucepan, combine 2 cups of heavy cream, 1 cup of coconut milk, and 3/4 cup of your chosen granular sugar substitute. Heat over medium-high until the mixture starts bubbling around the edges, stirring gently for about 5 minutes.

In a separate bowl, whisk together four egg yolks until smooth and creamy. Slowly pour the cream mixture over the egg yolks while continually whisking to prevent them from scrambling.

Return the mixture to the saucepan over low heat and stir in 1 cup of sugar-free white chocolate baking chips. Stir until fully melted and combined, about 3-5 minutes, then remove from heat and cool for at least 10 minutes.

Cover the cooled base and refrigerate for at least 4 hours or until completely chilled.

For the raspberry swirl, combine 1 cup of fresh raspberries with 2 tablespoons of sugar substitute in a small pot. Heat over medium until the raspberries break down and the mixture thickens, about 5-7 minutes.

Once the ice cream base is chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions, about 20-25 minutes.

Transfer half of the churned ice cream to a freezer-safe container, layer half of the raspberry sauce on top, and gently swirl. Repeat with the remaining ice cream and raspberry sauce.

Seal the container and freeze overnight, or at least 6 hours, for the ice cream to firm up.