I set up a plate with two heart-shaped cookie cutters, one large and one small, and a container of non-dairy yogurt – for the prettiest result, choose a red berry flavor like strawberry or raspberry.
Travis was a great helper scooping the yogurt into the big heart, and I filled up the trickier small one.
Put in the freezer for 2 hours, until firm. If you need to, run a little hot water around the cookie cutters to release your hearts.
The middle of the heart stayed a little mushier, more like soft-serve ice cream, and we worked our way out to the more frozen edges.