When unable to find any sugar-free ice cream at my local grocery, this recipe adapted easily to my dietary needs. It also offered great variety by using different fruits, nuts, flavorings, and pudding mixes.
Stir water, 1/2 cup sucralose sweetener, and cornstarch together in a small saucepan over medium heat until sugar and cornstarch dissolve completely. Stir blueberries and lemon juice into the liquid; bring to a boil, reduce heat to medium-low, and cook at a simmer until slightly thickened, about 5 minutes. Transfer the blueberry mixture to a bowl, cover with plastic wrap, and refrigerate until chilled completely, about 1 hour.
Whisk half-and-half, milk, 1 cup sucralose sweetener, coffee creamer, pudding mix, and vanilla extract together in a large mixing bowl. Fill ice cream maker 2/3-full; freeze according to manufacturer's directions. Refrigerate remaining mixture.
Transfer finished ice cream from ice cream maker to a large bowl; keep in freezer.
Whisk remaining half-and-half mixture and pour into ice cream maker; freeze according to manufacturer's directions.
Top first batch of ice cream with the blueberry mixture; add the second batch of ice cream. Swirl together and freeze until ready to serve.