Prepare the ingredients: Start by measuring all your ingredients. Make sure your strawberries are fully frozen, as this will give the ice cream a creamy, firm texture. Using frozen fruit is key to avoiding a watery consistency.

Blend the base: In a high-speed blender or food processor, combine the frozen strawberries, Greek yogurt, milk, protein powder, honey, and vanilla extract. Blend until smooth and creamy, stopping occasionally to scrape down the sides to ensure even mixing. Taste the mixture and adjust sweetness if needed.

Check consistency: At this point, the mixture should be thick but scoopable. If it’s too thick to blend, add a tablespoon of milk at a time until it reaches a smooth, creamy texture. If it’s too thin, add a few more frozen strawberries or a small amount of protein powder.

Freeze the ice cream: Transfer the blended mixture into an airtight container. Smooth the top with a spatula. Cover and place in the freezer for at least 2–3 hours, or until firm. For a softer, scoopable texture, freeze for 1–2 hours and stir every 30 minutes.

Serve and enjoy: Scoop the protein strawberry ice cream into bowls or cones. Add optional toppings like fresh strawberry slices, chocolate chips, or crushed nuts for added flavor and texture. This ice cream is perfect for a post-workout treat or a refreshing dessert on a warm day.