Ice Cream and Blueberry Pops

1. 1

   Cook blueberries, lemon juice, and sugar in a medium saucepan over medium heat, stirring occasionally, until berries release their juices, about 10 minutes.

2. 2

   Strain mixture through a fine sieve, pressing on berries to extract liquid.

3. 3

   Discard solids.

4. 4

   Refrigerate until cold, about 1 hour.

5. 5

   Transfer to a blender along with ice cream, and puree until smooth.

6. 6

   Divide mixture among fourteen 2 1/2 oz.

7. 7

   ice pop molds, and freeze until hardened, at least 4 hours.

8. 8

   Pops can be frozen for up to 3 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.