Ingredients: watermelon 270g, honey 30g, coconut milk 1 00g, condensed milk 35g, kiwi fruit1piece, sugar 20g.

Production steps: Watermelon is seeded and peeled, cut into small pieces and mashed with a stirring rod. Add honey and stir until uniform. Pour the first layer of material into the popsicle mold to 4/5 position. After freezing for three hours, take out the watermelon pulp, which is already in a semi-frozen state. At this point, pour in the chocolate beans (they will initially sink) and stir until the chocolate beans are semi-suspended. It takes about 4-6 hours to insert the stick and put it in the refrigerator again for freezing. Mix coconut milk and condensed milk in proportion, and be careful that the proportion of condensed milk is not too high, which will freeze or not. After confirming that the first layer has been frozen hard, add the material of the second layer and put it in the refrigerator again, which will take about 2-4 hours. Watermelon peel and kiwi fruit are mashed with a hand-held stirring rod and dissolved with sugar. After confirming that the second layer has been frozen hard, add the material of the third layer and put it in the refrigerator again, which takes about 2-4 hours. Demoulding: soak the mold in normal temperature water for 30 seconds and then pull it out, or cover the mold with your hand for 10 seconds and then pull it out. Enjoy.

2. Watermelon ice cream

Ingredients: 300g watermelon juice, 0/5g corn starch/kloc-,200g Greek yogurt, 50g sugar, 30g milk powder and dried cranberries.

Production steps: cut the watermelon evenly along the middle part and take a picture, and dig out the pulp. Made two copies, so there are two big circles, and the recipe ingredients are one copy. Squeeze and filter the watermelon, and skim off the floating foam. Pour watermelon juice, milk powder, corn starch and sugar into a small pot, cook until it is slightly thick, and turn off the heat. Filter for later use. Pour yogurt into warm watermelon paste, stir well, and sprinkle cranberries to make watermelon seeds. There is a fruit knife in the center of the melon skin, and the ice cream stick is easy to insert. Spread oiled paper (plastic cutting board is also acceptable) on a horizontal container, pour in the ice cream paste, shake the foam, and sprinkle with a little cranberry crumbs for decoration. Freeze in the refrigerator for more than 6 hours. You can cut it and eat it ~

3. Watermelon yogurt ice cream

Ingredients: watermelon 350g, yogurt 350g, milk150g, sugar 20g, corn starch10g.

Production steps: Squeeze watermelon juice, put the watermelon juice into a pot and heat it with low fire, add 5 grams of corn starch, stir well, cook until it is sticky, and pour it into a bowl to cool. Mix milk and yogurt, add 5 grams of corn starch, cook on low heat until thick, and put it in a bowl to cool. Prepare the ice cream box and add watermelon sauce first. Add milk and yogurt paste, cover and refrigerate for 8 hours. Frozen ice cream can cool you down.