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Add the cream cheese, honey (or agave nectar), yogurt and vanilla into a food processor (or liquidizer).
Process until creamy, about 2-3 minutes. Scrape down the side of the bowl to make sure there are no lumps left.
Stir in the sprinkles with a spatula
Transfer it to an airtight freezable container and freeze for a minimum 6 hours but preferably overnight. Store it in the freezer for up to 1 month.