Make the ice cream base

• Whisk the milk, heavy cream, maple syrup, vanilla bean paste and salt together in a bowl until the syrup is fully dissolved.
• Chill the base in the fridge until very cold.

Make the raspberry jam

• Cook the fresh raspberries with the coconut sugar in a saucepan over medium heat, crushing them as they soften.
• Simmer until thickened into a jam, then set aside to cool.

Churn the ice cream

• Pour the chilled base into the ice cream maker and churn according to the manufacturer's instructions.
• Add the frozen raspberries in the last 2 minutes of churning.

Swirl and freeze

• Fold the raspberry jam and the broken sweet thins through the churned ice cream.
• Transfer to a freezer container and freeze until firm.