Watermelon ice cream

🧂 Ingredients

• 4 cups seedless watermelon

  diced
• 4 tbsp honey
• 1 cup Greek Yogurt
• 1 tbsp lemon juice
• 1/8 to 1/4 cup water

  if your watermelon is not juicy enough
• 1 banana

  optional - for extra creamy texture

Instructions

• 1 Puree watermelon in a blender, in batches, pulsing until smooth.
• 2 Pour into a large bowl. Whisk in honey, yogurt and lemon juice until completely
  smooth.
• 3 Strain the mixture through a fine sieve into a large freezable recipient,
  whisking to release all juice. Discard the pulp.
• 4 Freeze for 1 hour, cut into cubes then move from recipient into a blender and
  pulse until smooth.
• 5 Repeat every half hour for the next couple of hours. Freeze for1 extra hour, for
  a total of 4 hours in the freezer. Keep in the freezer covered with plastic
  wrap.

Nutrition Info