In a medium saucepan, combine 1 ½ cups of heavy cream, ¾ cup of granular sugar substitute. Heat over medium, stirring until bubbles form around edges (5-7 mins). Remove once bubbling starts.

Whisk 4 egg yolks until smooth. Slowly drizzle in hot cream mixture while whisking continuously, then return to saucepan.

Add 1 cup of sugar-free white chocolate chips and whisk over low heat for 2-3 minutes until melted and smooth.

Transfer mixture to a bowl, cover with plastic wrap touching surface to prevent skin, and refrigerate for at least 4 hours.

Pour chilled mixture into ice cream maker and churn according to instructions (20-25 minutes).

While churning, cook 1 ½ cups of frozen raspberries with 2 tbsp sweetener over low heat for 5 minutes until jam-like. Cool slightly.

Transfer half of ice cream to container, spoon in half of raspberry mixture, swirl gently. Repeat with remaining ice cream and raspberry jam. Freeze for at least 4 hours.

Scoop into chilled bowls; optionally top with fresh raspberries or whipped cream. Let sit for a few minutes to soften before serving.