In a large mixing bowl, combine 2 cups of plain Greek yogurt with 1/2 cup of natural peanut butter. Mix until fully blended and smooth for about 2-3 minutes.

Add 1 teaspoon of vanilla extract and 2 tablespoons of honey or maple syrup if desired, stirring until evenly distributed.

Blend the mixture until it reaches a silky texture with no lumps, about another 2-3 minutes.

Pour the mixture into a loaf pan, smoothing the surface evenly to promote even freezing.

Cover the loaf pan tightly with aluminum foil or a lid and freeze for at least 4 hours or overnight.

Before serving, let the frozen yogurt sit at room temperature for 5-10 minutes to make scooping easier.