Light Watermelon Yogurt Ice Cream

This light watermelon yogurt ice cream is creamy, fruity, and perfectly refreshing for hot summer days.

Ingredients

• 4 cups seedless watermelon, cubed and frozen
• 1 1/2 cups plain Greek yogurt
• 1/3 cup honey or maple syrup
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 1 cup cold heavy cream
• 1/2 cup diced fresh strawberries
• Pinch of salt
• Fresh mint leaves, for garnish

Instructions

1. Spread the watermelon cubes on a tray and freeze until solid, about 3 to 4 hours or overnight.
2. Add the frozen watermelon, Greek yogurt, honey, lemon juice, vanilla, and salt to a food processor or high-speed blender. Blend until smooth and thick.
3. In a separate bowl, whip the cold heavy cream until soft peaks form, then gently fold it into the watermelon mixture for a creamier texture.
4. Fold in the diced strawberries for little fruity bursts throughout the ice cream.
5. Transfer the mixture to a freezer-safe container, cover, and freeze for 3 to 4 hours until scoopable.
6. Let the ice cream sit at room temperature for 5 to 10 minutes before scooping, then serve garnished with fresh mint.

Tip: For the creamiest texture, scoop the ice cream with a warm scoop after letting it soften slightly at room temperature.