Freeze your ice cream maker bowl for 24+ hours (I used my KitchenAid ice cream maker attachment).
In a blender, add the yogurt, half and half, and Truvia. Blend until smooth.
Add in the blood orange juice and zest and blend again.
Lastly, add in the xanthan gum and blend until completely smooth.
Place the frozen ice cream maker attachment onto the stand mixer and turn on the “stir” speed. Pour the ice cream “batter” into the ice cream bowl and churn (I let it run for about 25 minutes).
Transfer the mixture into a freezer-proof container (I used two 32oz soup containers), cover, and freeze until it’s the texture you prefer. Scoop into bowls and serve!
Recipe Notes
**This was 7 blood oranges for me. Mine were fairly small, but in my experience, no matter what the size, blood oranges just aren’t very juicy, especially compared to regular oranges.
This ice cream freezes hard… which is normal when you don’t use a bunch of heavy cream and sugar. All you gotta do is let it thaw on the counter for ~30 minutes before scooping or in the fridge for ~6 hours. You can also add 2 tbs of vodka to the recipe (because alcohol doesn’t freeze).
