What you need: Makes 6 cups of yummy ice-cream, or about 16 popsicles, about 3 inches tall.
3 cups blueberries, fresh or frozen
2/3 cup honey or 1 cup sugar
2 tsp fresh lime juice
1/2 cup heavy whipping cream, chilled
1/2 cup sour cream, chilled
2 cups regular yogurt, chilled
¼ teaspoon salt
Clean and rinse blueberries. In a saucepan, add sugar, sal, blueberries and lime juice. Bring the mixture to a boil on low heat. Cook until the berries turn soggy and pulpy, about 15 minutes, stirring occasionally. Mash the blueberries with a wooden spoon, to a pulp. Turn off the heat and let the mixture cool down to room temperature.
You may use he pulp as is, or blend it in a blender for a smooth consistency, and strain through a fine mesh into a bowl. Place it in the freezer for about 15-20 minutes until it is completely chill.
In a stand mixer, whip the heavy cream until soft peaks form. Add in the sour cream and yogurt and beat on low until the mixture is creamy and well blended, about 2 to 4 minutes. Pour in the chilled blueberry pulp and combine until it blends in with the yogurt cream.
Pour the mixture into popsicle molds or an air tight box; freeze. Let it chill for 4 to 6 hours before you serve. Enjoy!