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  • Prep-time: / Ready In:
  • Makes six 2½-inch cupcakes
  • print/save recipe

Here’s a fun and creative way to serve nice cream: Layer three different flavors in cupcake molds for rainbow-hued nice cream cupcakes. Colorful stripes of mango, banana, and berries give these frosty treats an eye-catching aesthetic that’s ideal for impressing guests at a dinner party. Top each cupcake with extra berries or even a sprinkle of granola to get a salty-sweet flavor profile. Feel free to make this recipe in advance because they’ll keep for two to three weeks in the freezer!

Tip: The volume of cupcake molds can vary, but they generally range from ⅓ to ½ cup each. If your pan or individual cups are larger, you’ll get six creamcakes; if they are smaller, the recipe will yield about nine.

Check out more of our unbelievably easy, unbelievably tasty nice cream recipes!

By Darshana Thacker Wendel,

Ingredients

  • 2 cups frozen mixed berries
  • 2 medium bananas, each cut into 2 or 3 pieces and frozen
  • 2 cups frozen mango chunks

Instructions

  1. Arrange six silicone cupcake molds on a rimmed baking sheet. Place berries in a blender; cover and blend until smooth. Working quickly so berries don’t thaw, pour berry puree into cupcake molds, filling each mold one-third full. Transfer baking sheet to the freezer.
  2. Thoroughly rinse blender pitcher, then add frozen bananas; cover and blend until creamy. Remove baking sheet from freezer and divide banana puree evenly among cupcake molds, filling them no more than two-thirds full. Return to freezer.
  3. Place frozen mango in blender (there’s no need to rinse the blender unless desired). Blend until creamy and smooth. Remove baking sheet from freezer. Divide mango puree evenly among cupcake molds. Cover molds with a second baking sheet or with plastic wrap. Freeze at least 6 hours or until set. Unmold just before serving. If desired, top with additional frozen mixed berries.
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(5 from 2 votes)
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Sandi S.10 hours ago
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I tried to add this recipe to the meal planner and got “recipe not found”. 🙁

Ann7 months ago
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Making these tonight, my blender had a little bit of trouble w/completely frozen fruit so on the 2nd batch, I let it thaw a bit…of course we must taste before freezing….very good!! Noon treat tomorrow! Thanks for another wonderful recipe Darshana.

ian h.8 months ago
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Simple and naturally sweet. I’m so here for this easy yet visually and flavorfully impactful recipe. What a great hot weather treat!

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

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