In a large mixing bowl, combine 2 cups of full-fat Greek yogurt, 1/3 cup of honey or maple syrup, 1 teaspoon of vanilla extract, and a pinch of sea salt. Whisk until smooth and creamy.

Gently fold in 1/2 cup of fresh fruit puree for a fruity twist, aiming for a marbled effect.

Cover tightly with plastic wrap and refrigerate for at least 1 hour.

Transfer to a shallow, freezer-safe container. If using an ice cream maker, churn according to instructions for 20-25 minutes. If not, freeze for 2 hours.

After 2 hours, stir the mixture vigorously to break ice crystals. Return to freezer and repeat every 30 minutes for 2-3 cycles.

Fold in any additional mix-ins like chocolate chips or nuts once soft-serve consistency is reached.

Cover and freeze for another 2-3 hours until firm.

Let sit at room temperature for 5-10 minutes before scooping, then serve and enjoy.