1. Cut the watermelon into pieces, put the pulp into the cook machine and squeeze the juice
2. After pouring, strain, add black sesame seeds, mix well, pour into molds
3. Insert a wooden stick, put it in the freezer, freeze for about 2 hours until it solidifies, then pour a little yogurt (or milk) into each mold and continue freezing
4. After the yogurt has solidified, use a cook machine to beat the kiwi fruit into juice, filter and pour it into a mold. Because the stainless steel ice cream mold I use does not have a supporting shell, it can be kept upright in a box
5. After freezing to solidification, flush the outside of the mold with cold water and lift the wooden stick.
