Prepare the base: In a medium mixing bowl, combine the milk, vanilla protein powder, honey, vanilla extract, and a pinch of salt. Whisk thoroughly until the protein powder is fully dissolved and the mixture is smooth with no lumps. Tasting at this point can help you adjust sweetness if needed.

Chill slightly: For best texture, refrigerate the mixture for 15–20 minutes before freezing. This allows the flavors to meld together and helps the ice cream freeze more evenly.

Freeze the ice cream: Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20–25 minutes until it reaches a soft-serve consistency. If you don’t have an ice cream maker, pour the mixture into a freezer-safe container and stir every 30–40 minutes for 3–4 hours to break up ice crystals for a creamy texture.

Add mix-ins (optional): During the last 5 minutes of churning (or after the first 2 hours if using the freezer method), fold in chocolate chips, crushed nuts, or berries for added texture and flavor.

Set and serve: Transfer the ice cream to a lidded container and freeze for an additional 1–2 hours if you prefer a firmer consistency. Scoop into bowls or cones and enjoy immediately. For an extra touch, drizzle with sugar-free chocolate syrup or sprinkle with cinnamon for flavor contrast.