In an electric stand mixer bowl fitted with a whisk attachment, add the yogurt, half and half, stevia extract and vanilla paste. Turn the stand mixer on low speed. Mix until smooth.
In a small bowl, whisk together the xanthan gum and salt. With the stand mixer running, sprinkle in the dry ingredients. Increase the mixer speed to medium.
Churn the ice cream batter according to your ice cream machine’s instructions.
In a small bowl, whisk together the blackberry spread and lemon juice. In another small bowl, whisk together the strawberry spread and lemon juice.
Scoop ⅓ of the ice cream into a freezer-proof container (I used an extra tall loaf pan), spread it out, then spread on ¾ of the blackberry jam mixture. Scoop another ⅓ of the ice cream on top, spread it out, then spread on ¾ of the strawberry jam mixture. Scoop the remaining ice cream on top, spread it out, then drizzle on both of the remaining fruit spreads. Cover and freeze until it’s the texture you prefer (for me, it takes around 3 hours). Serve and enjoy!
