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 puree until smooth.
Divide mixture among fourteen 2 1/2 oz.
ice pop molds, and freeze until hardened, at least 4 hours.