Place the coconut cream and the egg yolks into a saucepan.
Heat gently on the stove top until the coconut cream begins to thicken. It takes about 10 minutes.
Remove from the heat and stir through the sweetener and vanilla. Remember, to always adjust vanilla and sweetener to YOUR taste.
Once cool, stir through the raspberries and cacao nibs.
Pour into a silicon dish or metal baking dish that has been lined with plastic wrap (as shown above).
Place in the freezer. Once frozen remove and cut into individual ice cream bars.
Please choose coconut cream carefully. Coconut cream and coconut milk are completely different and should not be confused with one another.Coconut cream is generally more than 20% fats and only has 1 or 2% carbs.