Begin by placing your Greek yogurt into a fine mesh strainer over a bowl. Cover the strainer with a clean towel and refrigerate for at least 4 hours or overnight.

Once the yogurt is strained, transfer it to a large mixing bowl. Add peanut butter, honey, vanilla extract, and coconut milk. Blend until smooth and lump-free, about 2–3 minutes.

Gently fold in your chopped dark chocolate, fresh berries, or other mix-ins into the yogurt mixture using a rubber spatula.

Transfer the mixture to a freezer-safe container and cover it. Place in the freezer for about 45 minutes.

After the initial freeze, remove the container and stir vigorously for about 2–3 minutes to break up any ice crystals.

Return to the freezer, let it chill for another 30 to 45 minutes, then repeat the stirring process every 30–45 minutes for 2 to 3 hours.

Once the desired consistency is achieved, serve the ice cream or store it in an airtight container for up to two weeks.