Line a shallow baking pan with parchment paper and spread the yogurt into it. Put it in the freezer until fully frozen, about 1½ hours depending on how thick the layer of yogurt is.
Once the yogurt is frozen, put the ginger, honey, and milk into a food processor and pulse until the ginger is chopped and the honey and milk have blended
Break the yogurt into medium sized chunks and add to the ginger mixture. Pulse until well blended. The consistency should end up like soft gelato. Serve immediately or return to the freezer. Let soften in the fridge for 10 minutes in the refrigerator before eating.
The yogurt can also be froze in an ice cube tray.
If using regular plain yogurt, blend the honey and ginger with only 1 to 2 tablespoons of milk.
To cut down on fat further, use 2% yogurt. Fat-free yogurt doesn’t have enough real creaminess, and might not yield good results.