If you are looking for a spoon dessert, fresh and light and based on fruit, this one ice cream cake with watermelon and yogurt is the one for you.
We will call her ice cream cake even if the ice cream isn't actually there, but the consistency is exactly the same.
This dessert is nothing more than a frozen yogurt covered with one iced layer of watermelon.
It is super light if you sweeten it a little and very nutritious, perfect for both an after dinner and a snack.
To prepare the frozen yogurt base you simply need to mix 500 g of white Greek yogurt with 5 tablespoons of honey and a tablespoon of coconut oil.
Put the mixture in the freezer and mix it every half hour for about three hours.
Coconut oil helps keep the consistency creamy, but if you don't have it, it doesn't matter.
The second layer is a kind of watermelon granita that is prepared by blending 400 g of watermelon deprived of seeds with 100 g of sugar and the juice of half a lemon.
Put this mixture in the freezer as well and, as with yogurt, stir every half hour for three hours.
How to make the cake
Once you have two fairly creamy frozen compounds, pour the one with the watermelon inside one loaf pan coated with cling film and then the yogurt one. Store in the freezer again for another three hours and then take the ice cream cake out of the mold, turn it upside down on a serving tray so that the white layer is at the base and decorate it with fresh mint leaves.
It should be served in slices, obviously cold, with a little honey or a handful of chopped almonds with a knife.
It is best to take it out of the freezer a few minutes earlier to let it soften a bit.
To make the watermelon layer very similar to a slice of watermelon and even more delicious, we suggest you add some dark chocolate chips which will look like the seeds of the fruit.
You can also do this in the yogurt layer, of course!
This very simple ice cream cake can also become one frozen cheesecake if you put gods at the base chopped cookies with almonds or walnuts and mixed with coconut butter.