Begin by placing Greek yogurt in a fine mesh strainer set over a mixing bowl. Cover it with a kitchen towel and let it sit in the refrigerator overnight.

In a large mixing bowl, combine the strained yogurt with peanut butter, honey, vanilla extract, and coconut milk. Blend the ingredients until the mixture is smooth and creamy.

Gently fold in your choice of chopped dark chocolate or any other mix-ins. Use a spatula to incorporate the ingredients without over-mixing.

Cover the mixing bowl and place it in the freezer for about 45 minutes.

After the first freeze, remove the bowl and stir the mixture to break up ice crystals. Return it to the freezer and repeat every 30-45 minutes for the next 2-3 hours.

Once the Greek Yogurt Ice Cream has achieved a creamy texture, it’s ready to be enjoyed!