Place a medium metal bowl and beaters in the freezer for 10–15 minutes—this helps the cream whip faster.

Pour the heavy cream into the chilled bowl and beat on medium-high until soft peaks form (about 2–3 minutes); you want it smooth and billowy but not too stiff.

In a separate bowl, whisk Greek yogurt, sugar, vanilla, and salt until the sugar mostly dissolves—this ensures no grainy bits once frozen.

Scoop half the whipped cream into the yogurt mix, then fold with a silicone spatula—this keeps the air bubbles intact. Add the rest of the whipped cream and fold until just combined.

If you’re going chocolate, whisk in cocoa powder here; for fruity versions, fold in pureed berries or chopped fruit.

Spoon the mixture into a lightly oiled 9×5-inch loaf pan, smooth the top, then press a sheet of plastic wrap directly on the surface to prevent ice crystals. Freeze for at least 4 hours—or up to overnight.

Let the ice cream soften on the counter for 5–10 minutes, scoop with a warmed ice-cream scoop, and garnish as you like.