Start by mashing the ripe banana in a small bowl.

In a separate microwave-safe bowl, microwave the peanut butter for 15-30 seconds to soften it.

Add the Greek yogurt and honey to the bowl with the peanut butter.

Now, add in the mashed banana.

Stir all the ingredients together until fully combined (picture below).

Pour the mixture into a freezer-safe container (metal loaf pan).

Freeze the ice cream for 6 hours or until set. If you freeze overnight, the ice cream will need to be thawed for about 20 minutes before serving.