greek yogurt ice cream

1 Add [wprm-ingredient text="3 cups plain whole milk Greek yogurt" uid="2"], [wprm-ingredient text="3/4 cup heavy whipping cream" uid="3"], [wprm-ingredient text="1/2 cup honey" uid="4"], [wprm-ingredient text="2 tbsp vanilla bean paste" uid="5"], and [wprm-ingredient text="pinch of salt" uid="6"] to a large bowl. Whisk vigorously for 1–2 minutes until completely smooth and honey is fully incorporated with no streaks.
2 Ice cream maker method (recommended): Churn base in your ice cream maker according to manufacturer's instructions. Transfer to a freezer-safe container, press plastic wrap onto the surface, and freeze for at least 2 hours before scooping for an ice cream's scoop or serve right away for soft serve texture.No-machine method: Pour into a metal bread pan or freezer-safe container. Smooth the surface, then press plastic wrap directly onto it. Stir thoroughly every 30 minutes for the first 4 hours to break up forming ice crystals. After the final stir, cover tightly and freeze undisturbed overnight.
4 When ready to serve, let the pan sit at room temperature for a bit to soften. Also use a scoop that's been run under hot water. Scoop into bowls or cups.
5 Make the chocolate shell if desired: combine chocolate chips and coconut oil in a small microwave-safe bowl. Microwave in 30-second increments, stirring between each, until fully melted. Let cool 2–3 minutes.
6 Drizzle chocolate shell over scoops. Immediately scatter pistachios and a pinch of flaky salt before the chocolate sets (it sets pretty quick!). Serve as soon as the chocolate shell melts.