This Watermelon Frozen Yogurt is the perfect treat for cooling off on a hot summer day! It uses only 4 simple ingredients & has no artificial flavors or added sugars aside from local honey. The best part is, there is no ice cream machine required!
The best way to cool off on hot days is with a frozen treat, wouldn't you agree? I've been finding myself craving watermelon sherbet in summer, so I decided to make my own no-churn version at home using only 4 whole food ingredients.
If you're looking for other easy recipe ideas for cooling off when the temps are hot, you might like to try this Cottage Cheese Ice Cream recipe or these easy Protein Ice Cream Bars.
Why You'll Love This Watermelon Frozen Yogurt Recipe
- It's a great way to use up extra watermelon. Sometimes I find it difficult to eat a whole watermelon & I don't love buying it pre-cut in the plastic containers, so making homemade watermelon frozen yogurt is the perfect way to use up any leftover fruit before it goes bad.
- It is an easy, no churn recipe. You won't need a fancy ice cream maker for this treat. All you will need is a food processor or high speed blender.
- It is high in protein. To give this watermelon frozen yogurt a nice creamy texture, I use full fat Skyr, like Siggis, which has around 19g of protein per ¾ cup serving.
Please note this post contains affiliate links.
No Churn Watermelon Frozen Yogurt Ingredients & Tested Substitutions
- Watermelon. For the watermelon base, you will need 4 cups of frozen, cubed watermelon.
- Plain Yogurt. My preference is for full fat skyr, but you may use your favorite greek yogurt or regular yogurt, as long as it is unflavored. I find that full fat yogurt works best for a creamy consistency, but if your individual calorie needs do not allow for it, low fat yogurt is fine, too.
- Fresh Citrus Juice. I typically use lemon juice, but you can use lime juice if you prefer. If you don't already have one, this handheld citrus juicer is my absolute favorite new kitchen gadget! It quickly & easily juices without allowing the seeds to find their way into your dish.
- Honey. Local honey is best, but if you do not have access to a good local honey, I recommend Steen's or Local Hive Honey. If you do not have honey available you can sub in maple syrup but note it will change the flavor profile slightly. My recommendation would be to use honey as directed in this blog post.
Watermelon Frozen Yogurt Step by Step Instructions
1. Make the frozen yogurt base. Add all ingredients to a blender, adding the frozen watermelon a cup at a time. Blend until smooth, add the next cup of frozen watermelon & repeat until all 4 cups of watermelon are used.
2. Freeze. Pour into a larger container that is airtight/freezer safe & freeze for at least 4-5 hours up to overnight. If you'd like more of a soft-serve ice cream texture, freeze for 2-3 hours before scooping.
Note that after the 4-5 hour freezing time, you will need to allow the frozen yogurt to soften at room temp for about 15-20 minutes to properly scoop it. Or you can use a spoon to carve it out like shaved ice!
Expert Tips & Tricks
- Squeeze additional fresh lime juice or lemon juice on top, sprinkle with a pinch of Celtic sea salt & garnish with fresh mint leaves for a truly refreshing summer treat!
- Swap in berries instead of watermelon to make berry frozen yogurt.
How to Store Watermelon Frozen Yogurt
Store in an airtight container in the freezer for up to one week.
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Did you have a chance to make this recipe? If so, please leave me a 5 star rating and review below. I always love and appreciate hearing from you!
4 Ingredient Watermelon Frozen Yogurt (Refined Sugar Free)
Equipment
- Food processor or blender
Ingredients
- 4 cups frozen watermelon cubes
- 1.5 cups plain skyr or greek yogurt full fat preferred
- 1 lemon juiced; can sub for lime
- ¼ cup honey
Instructions
- 1. Make the frozen yogurt base. Add all ingredients to a blender, adding the frozen watermelon a cup at a time. Blend until smooth, add the next cup of frozen watermelon & repeat until all 4 cups of watermelon are used.
- 2. Freeze. Pour into a larger container that is airtight/freezer safe & freeze for at least 4-5 hours up to overnight. If you'd like more of a soft-serve ice cream texture, freeze for 2-3 hours before scooping.
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