1-First Step: In a pint container, combine the key lime pie Greek yogurt, whole milk, vanilla protein powder, and lime juice. Use a whisk, immersion blender, or frother until smooth and slightly frothy. If you like, add a splash of vanilla extract or vanilla bean paste for extra aroma.

2-Second Step: Seal the container with a lid and freeze overnight or for at least 8 to 10 hours.

3-Third Step: When ready to serve, remove the lid and place the container into the ice cream maker. Lock it in place and process using the lite ice cream function.

4-Fourth Step: If your ice cream comes out crumbly, add a splash of milk or key lime pie yogurt, then use the re-spin function.

5-Fifth Step: Optional: Create an indent in the ice cream to add mix-ins like graham cracker pieces or frozen cream cheese chunks. Process on the mix-ins setting.

6-Final Step: Serve topped with whipped cream and gluten-free graham cracker crumbs, or enjoy directly from the container.