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

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!

Tricolor Nice Cream Cupcakes with berries on top

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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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a vegan chef specializing in whole-food, plant-based cuisine. A graduate of the Natural Gourmet Institute, she is the author of the Forks Over Knives: Flavor! cookbook, recipe author for the book Forks Over Knives Family, and recipe contributor to The New York Times best-selling book The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives magazine, and LA Yoga magazine online. Visit darshanaskitchen.com for more.

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