Cookout, a renowned milkshake and burger place in North Carolina, serves a watermelon milkshake every July. When I first saw it advertised, I thought there's no way that can be good. But oh was I wrong. I finally tried it and it was amazing. So refreshing!
Since I made coffee frozen yogurt awhile ago, I wanted to try another kind. Watermelon frozen yogurt for everyone!
Notes: I had watermelon juice that I used for this recipe. When I buy watermelon, I cut it out of the rind into small pieces. It makes it easier to eat, but of course that means I have juice and pulp left in the bottom of the rind. So, I saved the juice and the pulp for this recipe.
If you don't cut your watermelon this way, just reserve some pieces and chop them up really small until you have a little over a cup. You have to blend the yogurt and watermelon anyway, so it will become juice when you blend it. Just be sure you strain any seeds out before you mix it with the yogurt.
A little bit of fresh mint in here might be nice if you're feeling fancy.
I use a glass loaf pan for my freezer-safe dish. It works well. The handles help when you need something to help you hold the dish in place while you stir.
The only downside of this recipe is that it takes constant attention for 2-3 hours. But on a lazy weekend day when you're hanging out in the house anyway, you can manage. Other than that, it's super easy.
Store the yogurt uncovered in your freezer.
Ingredients:
2 cups vanilla Greek yogurt
1 cup sugar
1 cup watermelon juice
Directions:
Blend juice, sugar, and yogurt together either with a blender or with an immersion blender. Pour the mixture into a freezer-safe dish.
Freeze for 2-3 hours. Every 30 minutes, whisk or stir the mixture to break up large ice crystals. Starting out with a whisk will work well, but you'll need to switch to something sturdy as it starts to freeze.
Once the mixture has the consistency of ice cream, scoop and serve. Enjoy this refreshing (and unexpected) combo!
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