Put berries, water, and sweetener in pan and heat until all sweetener is dissolved. Smash with a potato masher and cook just a few minutes longer and then stir in the gluccie and cook just one more minute. Remove from heat and let completely cool (this will be stirred into your ice cream right before freezing - NOT mixed in while churning).
Scramble eggs in coconut oil and set aside to cool and then using a high power blender - liquify the cooled scramble eggs on high power with a drizzle of unsweetened almond milk
THEN add to the blender the rest of the ingredients.
Blend until all are well combined and pour into your ice cream maker and churn according to your ice cream maker instructions. (Mine takes 30 minutes).
Remove bowl from ice cream maker and gently stir in your ripple mixture, pour into your freezer container and freeze. Should keep for couple weeks no problem (if it lasts that long).
Notes
Note from Taryn: If you do not have a high powered blender like a Vitamix you can either use raw pasteurized eggs or temper the eggs. This makes a lot of ice cream. It makes 2 full quarts with enough left for a couple ice pops. If your ice cream machine can only churn one quart (like mine) you will need to half it.