1-First Step: Combine the key lime pie Greek yogurt, whole 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: Optionally add vanilla extract or vanilla bean paste for extra flavor, then stir again until the base looks fully blended.

3-Third Step: Seal the container with a lid and freeze for at least 8 to 10 hours, preferably overnight. Keep the pint level while freezing for best texture.

4-Fourth Step: Remove the container from the freezer 5 to 10 minutes before processing to reduce crumbliness. This small step helps a lot if your base is thicker.

5-Fifth Step: Place the pint container into the outer bowl, secure the lid with blade assembly, and twist until it clicks. Use the lite ice cream setting to process.

6-Sixth Step: If the ice cream looks crumbly, add a splash of milk or key lime pie yogurt and re-spin.

7-Final Step: Optional but fun: create an indent in the ice cream, add mix-ins like graham cracker pieces, frozen cream cheese chunks, or white chocolate chips, then process on the mix-ins setting. Serve as is or topped with whipped cream and graham cracker crumbs.