Ice Cream and Blueberry Pops

Cook blueberries, lemon juice, and sugar in a medium saucepan over medium heat, stirring occasionally, until berries release their juices, about 10 minutes. Strain mixture through a fine sieve, pressing on berries to extract liquid. Discard solids.

Refrigerate until cold, about 1 hour. Transfer to a blender along with ice cream, and purée until smooth. Divide mixture among fourteen 2 1/2 oz. ice pop molds, and freeze until hardened, at least 4 hours. Pops can be frozen for up to 3 days.