Mix shell ingredients until smooth. Fill each slot of the silicone mini muffin mold about 1/3 full. Freeze 5-10 minutes.
Mix filling ingredients until smooth. Place a dollop in the center of each mold, trying not to touch sides with filling. Freeze again for 5-10 minutes.
Fill the remaining space with remaining shell mixture. Freeze one final time.
Yields about 14 mini cups. Store in fridge for up to a week or longer in the freezer.
