1-First Step: Combine Greek yogurt, milk, vanilla protein powder, and lime juice in an ice cream maker pint container. Mix until smooth and frothy using a whisk, immersion blender, or frother.

2-Second Step: Optional flavor upgrade: add vanilla extract or vanilla bean paste for enhanced flavor (if you want a deeper vanilla note).

3-Third Step: Cover the pint container with a lid and freeze overnight or for at least 8 to 10 hours.

4-Fourth Step: When ready to churn, remove the lid and place the container into the ice cream maker outer bowl. Attach the blade lid and twist to secure.

5-Fifth Step: Process using the lite ice cream setting.

6-Final Step: If the texture turns out crumbly, add a splash of milk or key lime pie yogurt, then re-spin. For mix-ins, create an indentation and add graham cracker pieces, frozen cream cheese chunks, and/or white chocolate chips, then use the mix-in setting. Serve straight from the pint, or top with whipped cream and gluten-free graham cracker crumbs.