Begin by placing a fine mesh strainer over a medium bowl and spoon in 2 cups of Greek yogurt. Cover the strainer with a kitchen towel and refrigerate overnight, allowing excess moisture to drain away.

After straining, transfer the thickened yogurt into a large mixing bowl. Add ½ cup of peanut butter, ¼ cup of honey, 1 teaspoon of vanilla extract, and 1 cup of full-fat coconut milk. Blend on medium speed for about 3-4 minutes until smooth.

Gently fold in your choice of mix-ins like ½ cup of chopped dark chocolate or fresh fruit with a spatula.

Cover the mixing bowl tightly and place it in the freezer. Let it chill for about 45 minutes to kick-start the freezing process.

After 45 minutes, remove the bowl from the freezer and stir the mixture thoroughly to break up any forming ice crystals. Return it to the freezer for an additional 30 minutes.

Continue to check the mixture every 30 to 45 minutes, stirring it well for about 2 to 3 hours to prevent ice crystals from forming.

Once the mixture reaches your desired creamy consistency, serve immediately or store in an airtight container in the freezer.