*If using full fat cream cheese, soften it first.
**Vegetable glycerin is a clear liquid that has some unique properties, one of which being that it improves the texture of ice cream and helps keep it scoopable instead of icy after thawing leftovers. It also helps keep the ice cream from sticking to the sides of the ice cream maker! I purchase my vegetable glycerin off of Amazon, and you can find a link for it below the recipe. Now that I have it, I never make ice cream without it, but if you don't have it, you can just leave it out (however the texture won't be quite as good). I highly recommend getting some, though! This recipe doesn't contain any heavy cream, so the vegetable glycerin is especially recommended to maintain a creamy texture.
If you don't have an ice cream maker, you can try to make this in the blender. Freeze the blended ice cream mixture in ice cube trays, let the cubes soften a bit, then blend them to a soft-serve consistency in a high-powered blender, adding some cream to get them to blend, if needed. Stir in the raspberries and ganache by hand, as directed, and freeze to firm up.
Most people with nut allergies can handle coconut just fine, but check with your doctor first to make sure.