Melt cacao butter in a saucepan over medium heat.

Whisk in maple syrup, coconut milk, non-dairy milk, vanilla extract, and salt.

Bring the mixture to a light boil and cook for 10-15 minutes.

Cool the mixture to room temperature.

Transfer to a glass bowl, cover, and refrigerate for at least 6-8 hours (overnight is best).

Attach the ice cream maker attachment to a stand mixer and fit with the dasher.

Switch the stand mixer to stir and slowly pour in the ice cream base.

Churn until thick, about 25 minutes.

Smash the raspberries with a fork.

Fold in the smashed raspberries.

Serve immediately or transfer to a freezer-safe container and freeze.