Combine the heavy cream, coconut milk, and sweetener in a saucepan over medium-high heat just until bubbles form around the edge.
Put the egg yolks in a medium glass bowl. Very very slowly pour the hot cream over the egg yolks while whisking. This tempers the eggs. As long as you do it slowly you should not end up with bits of scrambled yolk. If you do, you must strain this before moving to the next step.
Add the white chocolate chips to the hot ice cream base. Whisk until they completely melt. Chill the ice cream base for at least 4 hours or until cold.
When the ice cream base is cold pour into your ice cream maker and churn according to the manufacturer's instructions.
Meanwhile, combine the raspberries and sweetener in a small pot. Heat until the raspberries melt and combine with the sweetener to form a sauce. Add the pinch of xanthan gum and whisk until smooth. This should be the consistency of a jam. If it is too thin add another pinch of xanthan gum. If it gets too thick you can thin in with a tablespoon or two of hot water. Cool to room temperature while the ice cream churns.
After the ice cream has finished churning put it in a freezer safe container. Drop spoonfuls of the cooled raspberry swirl on top of the ice cream. Gently swirl through the ice cream with a knife. Freeze overnight or until firm enough to scoop.
This makes about 2.5 pints.
Nutrition: the white chocolate chips have a ton of fiber. This has only 3 NET carbs per ½ cup serving because of this. Substitutions: swap the raspberries for blueberries, blackberries, or strawberries. To Store: naturally, the ice cream will last in the freezer for 2-3 weeks if it is kept airtight. You can store it in one large container or several single-serving sized containers. Make sure to add a lid that fits snug to a freezer container to avoid freezer burn. Notes on Sweeteners: