2. Pour out the yogurt and add light cream and vanilla extract.

3, stir well with a spoon, put it into a laminating bag, tie the mouth tightly and set aside.

4, blueberries poured into a small saucepan, add as fine sugar, open a small fire to cook, while cooking with a spoon pressure blueberries.

5, cook until the sugar melts, blueberry juice precipitation, turn off the fire.

6, pour into the juicer into the blueberry juice, put into a laminating bag, tie the mouth spare.

7, the kiwi pulp into the juicer, add a little honey, squeeze the juice, into a laminating bag, tie the mouth and spare

8, the mango meat into the juicer, add a little sugar, squeeze the juice, laminating bag, tie the mouth and spare.

9, in the ice-cream mold to a layer of juice, a layer of yogurt cream mixture filled with liquid, free to choose to match the color, cover the lid, insert the ice-cream stick, and put it into the freezer for more than 4 hours.