Puree strawberries and honey in a food processor until smooth.
Slowly whisk milk and peanut butter together in a bowl until smooth; add vanilla and stir. Spoon the peanut butter mixture evenly into the bottoms of 12 silicon muffin cups; top each with a portion of the strawberry puree.
Put 'cups' in freezer until frozen through, about 4 hours.
Swap the strawberry and honey mixture for 6 ounces melted chocolate to get a more-decadent treat. You could also add 1/2 teaspoon cinnamon and 1/4 teaspoon of cayenne pepper or chili powder for some heat to the chocolate.
Per Serving: 129 calories;8.5 g fat;
10.3 g carbohydrates;
4.9 g protein;
5 mg cholesterol;
83 mg sodium.