1. Cut the watermelon into pieces, use a spoon to dig into the pieces, put in the wall breaker, and beat into watermelon juice
2. After pouring out, strain, add a little sugar and black sesame seeds, mix well, pour into molds, and fill them
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 is solidified, use a wall breaker to beat the peeled kiwi into juice
5. Pour into molds after filtering. Because the stainless steel ice cream mold I use does not have a supporting shell, it can be kept upright in a box
6. After freezing to solidification, flush the outside of the mold with water and lift the wooden stick.
