Greek Yogurt Protein Ice Cream (No Banana, No Ninja Creami)

0 Mix the protein base: In a small bowl, whisk the vanilla protein powder into the 2% milk until it's thick but still pourable — think loose pancake batter. Mixing it separately first keeps the powder from clumping once it hits the cold yogurt.
1 Combine everything: Add the Greek yogurt to a large bowl. Pour in the protein-milk mixture and the honey, then whisk until completely smooth with no dry streaks or lumps.
7 Prepare pan: Line a loaf pan or 6-7" cake pan with plastic wrap. This is to reduce 'freezer burn' and iciness around the edges.
2 First freeze: Transfer the mixture to a loaf pan and smooth the top flat. Freeze for 45 minutes, until the edges are just starting to set.
3 First stir: Pull it out and mix hard, scraping the firmer edges into the softer middle until it's even again. Return it to the freezer. This is where the anti-icy magic starts — you're breaking up ice crystals before they can grow.
4 Second stir: After another 45 minutes, mix it the same way one more time, then freeze again. Two stirs is the difference between creamy and a solid ice block.
5 Final freeze: Freeze for at least 5–6 more hours, or overnight, until firm all the way through.
6 Soften and scoop: Let it sit on the counter 20–30 minutes to soften before scooping.