Steps

• In your blender, combine the Greek yogurt, fresh raspberries, vanilla protein powder, honey, vanilla extract, and a pinch of salt. Blend until the mixture is smooth and creamy.
• Melt the white chocolate chips in a microwave-safe bowl. Heat in 20-second intervals, stirring in between until the chocolate is completely melted and smooth.
• Pour the melted white chocolate into the raspberry-protein mixture. Use a spatula to gently fold the chocolate into the mixture.
• Transfer the mixture to your ice cream maker and churn according to the manufacturer's instructions, usually around 20 minutes.
• Spoon the churned ice cream into a freezer-safe container. Freeze for at least 2 hours, or until firm.