Cut a ripe seedless watermelon into quarters, removing the rind and seeds. Puree the fruit in a blender until smooth, about 1-2 minutes.

In a large mixing bowl, combine the watermelon puree, honey, Greek yogurt, and lemon juice. Whisk until well incorporated, 3-5 minutes.

Strain the mixture through a fine sieve into a freezable container, pressing down with a spatula to remove pulp.

Cover and freeze for about 1 hour. Then, cut the icy mixture into cubes.

Blend the frozen cubes until smooth, about 2-3 minutes. For finer texture, blend every 30 minutes for 2 hours, scraping sides as needed.

Pour the whipped ice cream into the container, smooth the top, and freeze for an additional hour.