In a large mixing bowl, whisk together 2 cups of vanilla Greek yogurt, 1/2 cup of fresh lemon juice, 1 tablespoon of lemon zest, and your choice of sweetener until smooth and fully combined.

Ensure the ice cream maker bowl is pre-frozen according to the manufacturer's instructions, then pour the creamy lemon mixture into the chilled machine and churn on medium speed for 20-25 minutes.

For those without an ice cream maker, pour the mixture into ice cube trays or a shallow dish and freeze for at least 4-6 hours.

After freezing, remove the yogurt and let it sit for 10 minutes, then blend in a high-speed blender or food processor until smooth and creamy.

Serve immediately in bowls with optional toppings or store in an airtight container in the freezer for up to two weeks.