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Blueberry Ice Cream Bars
20 min., ready in 4 h. 50 min.
8,3 / 10
- 5 cups Blueberries
- ⅞ cup plain Yogurt
- ½ cup sugar
- 2 Tbsps lemon juice
- 2 cups cream
Puree the blueberries in a food processor or blender, then push most of the puree through a fine-mesh sieve into a bowl, leaving some puree quite coarse. Add this to the bowl.
Stir in the yogurt, sugar and lemon juice.
Whisk the cream until thick. Gradually fold into the blueberry mixture.
Pour into 6-8 moulds. Freeze for 30 minutes.
Insert wooden sticks into the moulds and freeze for 3- 4 hours until completely frozen. Briefly dip the moulds into hot water, then carefully push the ice-cream out of the moulds.
These ice cream bars are a good source of antioxidants thanks to the blueberries.
Other berries work well in these bars as well, such as raspberries or strawberries.