• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Hungry Enough To Eat Six
  • Home
  • Recipe Index
  • Nancy Mock Food Writing, including Marry Me Chicken
  • Hungry For Vermont
  • About Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Spring
  • Drinks
  • Recipe Index
  • My Writing
  • Delectable Destinations
  • Hungry For Vermont
  • About Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Summer Eats

    Maple Black Raspberry Mini Icebox Cakes

    By Nancy Mock July 21, 2019 Updated July 6, 2022 4 Comments

    • Share114
    • Tweet
    A miniature icebox cake with flavors of Vermont maple, black raspberry and sugar cone, all based on a favorite creemee flavor!
    Maple Black Raspberry Mini Icebox Cakes! A miniature icebox cake with flavors of Vermont maple, black raspberry and sugar cone, all based on a favorite creemee flavor!

    I was inspired to make a creamy no-bake icebox cake based on the flavors Vermonters' favorite ice cream combinations: maple and black raspberry swirl!

    A mini icebox cake in a cupcake wrapper, whipped cream layer at top with a piece of sugar cone in the cream.
    → Jump to Recipe

    A visit one summer to a favorite local ice cream shop, The Village Scoop got me thinking about the possibilities of combining maple and black raspberry.

    These flavors swirled together in soft-serve ice cream - called "creemees" here in Vermont are eagerly anticipated as summer approaches and ice cream stands begin to open.

    A miniature icebox cake with flavors of Vermont maple, black raspberry and sugar cone, all based on a favorite creemee flavor!
    A miniature icebox cake with flavors of Vermont maple, black raspberry and sugar cone, all based on a favorite creemee flavor!

    What better way to create a summer treat with these flavors than an icebox cake! A no-bake dessert with creamy and crunchy layers together. A quick overnight rest melds everything together, and this sweet is at your fingertips to serve and enjoy.

    Why you'll love it

    Mini muffin pan with white and floral paper lines in the cups.

    The fact that it's no-bake is definitely one reason you'll love it, especially during a stretch of hot days when no one wants the oven heating up the kitchen. And because they're mini cakes - individual portions, they're easy to serve.

    This is a fun dessert to make with kids, too! There are lots of steps where they can help: watching ice cream cones get pulverized in a food processor, blending black raspberry jam and cream cheese together, filling the muffin cups. It will make their anticipation and appreciation for this delicious treat all the sweeter!

    🔪 How to make this recipe

    Jug of Vermont maple syrup, black raspberry jam in a dish and sugar cones on a cloth surface.
    Some of the ingredients of this recipe

    Step 1: Turn ice cream cones to crumbs

    Sugar ice cream cone pieces in a mini chopper.

    Grind sugar cones up in a food processor, then stir the crumbs together with melted butter.

    Step 2: Fill muffin cups with the crumb base

    Ice cream cones crumbs pressed into mini muffin cup liners in a mini muffin pan.

    Place paper liners in the muffin cups and add sugar cone crumbs to each one, tamping them down tightly to create the bases for the icebox cakes.

    Step 3: Make the black raspberry filling

    Blue bowl holding black raspberry filling made with cream cheese, jam and sugar.

    Blend black raspberry jam with cream cheese and sugar until the filling is smooth.

    Step 4: Make the maple whipped cream

    Beat together whipping cream, sugar and maple syrup until stiff peaks form.

    Step 5: Assemble the cakes

    Mini muffin cups with the black raspberry filling layered over the crumb base.

    Place a layer of black raspberry filling over the crumb bases in the muffin cups, followed by a layer of maple whipped cream. Cover the pan and refrigerate the cakes overnight.

    Mini muffin cups with the maple whipped cream layered over the black raspberry filling.

    Step 6: Pop them out and serve

    A small grey plate with a mini icebox cake in a muffin wrapper with maple syrup and cone pieces on top.

    Place each cake on a serving plate, then top with a drizzle of maple syrup and a piece of sugar cone. Serve them up!

    Tips

    • Check the jams carefully. Black raspberry jam can be a little elusive and sometimes what is more often on the store shelves is blackBERRY jam, which is not the same thing. Black raspberry jam has a much sweeter and fresh-picked-in-the-sun flavor. I found black raspberry jams made by Dickinson's and by Smucker's, and also online from Stonewall Kitchen. Just check the labels closely - you'll find it!
    • It's worth experiencing pure maple flavor in these cakes, so skip the imitation syrup! Choose pure maple syrup - I ALWAYS recommend Vermont maple! Light or dark grade is up to you.
    • Homemade whipped cream is so much better than store bought, and sometimes folks worry about overbeating the cream. Keep a close eye on it and stop the mixer as soon as you have stiff peaks.
    • I like to use two cupcake liners for these treats: a plain one on the inside that will get soaked with some of the filling it holds, and a more decorative one on the outside - to look pretty!
    Two mini icebox cakes in muffin wrappers, one cut in half to show the layers of black raspberry, crumb and cream fillings inside.

    FAQs

    Do I have to refrigerate the icebox cakes overnight?

    As tempting as it will be to eat the cakes right after assembling, plan ahead to let them sit tightly covered in the fridge overnight. This resting time will let the layers in the cakes meld and set, and the flavors will be even more incredible for the waiting.

    Is pancake syrup the same as maple syrup?

    Pancake syrup is just corn syrup or high fructose corn syrup with artificial flavorings. Skip this - this dessert is worth using and tasting the real stuff. Look for bottles labeled "100% pure maple syrup." The bottles will also list the place of origin - I always recommend Vermont maple syrup, of course! You may also find maple syrup from New Hampshire, New York and Canada.

    What's the difference between blackberries and black raspberries?

    Blackberries tend to be much larger (1-2 inches) than black raspberries (about ½-inch to ¾-inch.) Another way to tell them apart is that blackberries are shiny and have a white plug in the center where they came off the stem. Black raspberries have a fuzzy appearance and are hollow in the center. The flavors also differ, with black raspberries having a very sweet, jammy, sun-kissed sweetness. Blackberries have more of a floral flavor as well as sweetness.

    Give these little treats a try! They are cute in their mini size, require no baking (what a lovely summer dessert!), and they're rich with a unique flavor combination that is straight outta the 802.

    The recipe is below! Here are a few more tastes of Vermont:

    Easy Maple Blueberry Overnight French Toast Bake
    It's always one of the most loved dishes at breakfast or brunch. This version, Maple Blueberry Overnight French Toast Bake is loaded with real maple syrup, spices and fresh blueberries.
    Take me there
    French toast bake with blueberries and orange zest.
    Maple Gin Hot Toddy
    Get your hands on some Runamok Sparkle Syrup, and try it in this warming Maple Gin Hot Toddy.
    Take me there
    Cocktail with yellow liquid and a lemon slice
    Hearty Spiced Applesauce
    Warm or chilled, this is a sweet and chunky applesauce full of spices and a perfect little bite of fall. 
    Take me there
    Applesauce in two bowls on red and white cloth

    💬 How did you like this recipe and the mini icebox cakes? Go below and leave me a comment, give the recipe a star rating!

    Mini icebox cake in a cupcake wrapper next to an ice cream cone

    Maple Black Raspberry Mini Icebox Cakes

    Nancy Mock
    These miniature icebox cakes have flavors of Vermont maple, black raspberry, and sugar cone! It's one of my favorite creemee flavors!
    4.67 from 3 votes. Tap stars to vote
    Print it! Pin This Recipe
    Prep Time 1 hr 10 mins
    Chilling Time 8 hrs
    Total Time 9 hrs 10 mins
    Course Cake, Chilled Dessert, Dessert
    Servings 12 servings

    Ingredients
     
     

    • 12 sugar cones
    • 4 tablespoons butter, melted
    • 8 ounces cream cheese, softened
    • ½ cup + 2 tablespoons confectioner's sugar, divided
    • ¼ cup black raspberry jam
    • 1 cup whipping cream, very cold
    • ⅓ cup Vermont maple syrup plus extra for drizzling

    Instructions
     

    • Place the bowl and whisk attachment for a stand mixer into the freezer to chill. 

    Make the crumb base:

    • Place 11 of the sugar cones into a food processor and grind them into fine crumbs. (Hold the last cone aside to use for garnishing the finished cakes.) Pour the crumbs into a medium bowl. Add in the melted butter and stir through until the crumbs are moistened. 
    • Line a 12-cup cupcake pan with 2-3 paper lines per cup (the extra liners help keep the moist ingredients from seeping, and make the cakes sturdier for serving. I like to use plain white liners on the inside and a decorative liner on the outside.)
    • Divide the moistened crumbs between the 12 muffin cups (add in a tablespoon at a time until all the crumbs are used.) Press the crumbs into the bottom of the cups: if you have a mini tart tamper, you can use it. The bottom of a regular spice bottle works, too. 

    Make the black raspberry filling:

    • In a medium bowl, beat together the softened cream cheese, ⅓ of a cup of the confectioner's sugar, and the black raspberry jam. Blend it until everything is mixed well and the mixture is smooth. Set this aside. 

    Make the maple cream filling:

    • Assemble the chilled mixer bowl and whisk attachment onto the mixer. Pour the whipping cream into the bowl and turn the mixer on medium speed. Beat the cream until you see it just begin to thicken.
    • Pause the machine to add in the remaining confectioner's sugar and the maple syrup. Continue beating the cream until it is thick and has stiff peaks - stop beating as soon as you see this. Depending on how cold your cream and equipment are and the speed of your mixer, the cream should be ready anywhere from 2-5 minutes.

    Assemble the cakes:

    • Spring-loaded ice cream or cookie scoops if you have them, work well to fill these cakes.
    • Add a scoop of the black raspberry filling onto the sugar cone crumb layer in each muffin cup - it will be about 1½ tablespoons in each, using up all the filling. Press and smooth the black raspberry filling down into an even layer. 
    • Top each cake with maple whipped cream, dividing the cream between them - it will be roughly 3 tablespoons per cake. Smooth the cream to fill the top of the muffin cup. 
    • Cover the top of the muffin pan and assembled cakes with a sheet of plastic wrap and refrigerate the pan overnight or for 8 hours.

    Serve the cakes:

    • Use a small spoon to pop the mini cakes (in their papers) out of the muffin pan, and place them on a serving platter or individual plates. Drizzle a little maple syrup over the tops. Break the sugar cone that you held aside into pieces and top each cake with pieces of cone. Serve immediately.
    • Leftover cakes can be covered and stored in the fridge for up to 3 days. Makes 12 mini icebox cakes.

    Notes

    • Check the jams carefully. Black raspberry jam can be a little more elusive and sometimes what is more often on the store shelves is blackBERRY jam, which is not the same thing. Black raspberry jam has a much sweeter and fresh-picked-in-the-sun flavor. I found black raspberry jams made by Dickinson's and by Smucker's, and also online from Stonewall Kitchen. Just check the labels closely - you'll find it!
    • It's worth experiencing pure maple flavor in this treat, so skip the imitation stuff! Choose pure maple syrup - I ALWAYS recommend Vermont maple! Light or dark grade is up to you.
    • Homemade whipped cream is so much better than store bought, and sometimes folks worry about overbeating the cream. Keep a close eye on it and stop the mixer as soon as you have stiff peaks - it only takes a few minutes from start to finish.
    • I like to use two cupcake liners for these treats: a plain one on the inside that will get soaked with some of the filling it holds, and a more decorative one on the outside - to look pretty!
    • As tempting as it will be to eat the cakes right after assembling, plan ahead to let them sit tightly covered in the fridge overnight. This resting time will let the layers in the cakes meld and set, and the flavors will be even more incredible for the waiting.

    Nutrition

    Serving: 1servingCalories: 274kcalCarbohydrates: 27gProtein: 1gFat: 17gSaturated Fat: 10gCholesterol: 57mgSodium: 115mgPotassium: 71mgSugar: 21gVitamin A: 660IUVitamin C: 0.7mgCalcium: 45mgIron: 0.3mg
    Tried this recipe?Leave a comment, tell me what you think!

    Post first published in 2017.

    More Summer Eats

    • Scoop of thick, chunky blueberry ketchup.
      Blueberry Ketchup Recipe
    • Strawberry Cream Cheese Icebox Cake
    • Three glass jars holding layered fruit and cream
      Cherry Trifle In A Jar
    • Collage of radish creations
      The Best Recipes Using Radishes

    Reader Interactions

    Comments

      Ask Me Anything! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Heidi

      July 29, 2019 at 4:55 am

      This sounds amazing, and maple/black raspberry twist is usually my favorite choice for a creemee. Will have to try this!

      Reply
      • Nancy Mock

        July 29, 2019 at 1:41 pm

        Our mutual friend Amy H. made them - she needed her maple/black raspberry fix! It’s nice to pull together during a hot stretch like this one: no baking required!

        Reply
    2. Amy

      July 23, 2019 at 1:05 pm

      5 stars
      This was delicious! It reminded me of New England! I made it with gluten free ice cream cones. I will for sure make it again!

      Reply
      • Nancy Mock

        July 29, 2019 at 1:36 pm

        Amy, I’m so happy you enjoyed these cakes! I didn’t know you could get GF cones - I’ll add that tip to my post. Thank you!!

        Reply

    Primary Sidebar

    Woman smiling and standing next to rack with baking equipment.
    Hungry Enough To Eat Six.com

    Hi-ya! I'm Nancy Mock and I live in beautiful northern Vermont with my family.

    Hungry Enough To Eat Six is comfort food and baking inspiration!

    Find a recipe now - head to the Recipe Index.

    Pies for Pi Day

    • Slice of chocolate and whipped cream pie on plate.
      Baileys Chocolate Irish Cream Pie
    • Whipped cream topped slice of berry pi on a white plate.
      The Best Fruits of the Forest Pie Recipe
    • Slice of cream topped cinnamon pie
      Cinnamon Pie
    • Slice of chocolate cream pie
      Salted Caramel Chocolate Cream Pie

    St. Patrick's Day Recipes

    • Cream and sprinkles-topped green milkshakes.
      Green Milkshakes for St. Patrick's Day
    • Scone with cream, chocolate, and berries.
      Baileys Irish Cream Scones with Whiskey-Chocolate Sauce
    • Round loaf of soda bread in hands and on green cloth.
      Traditional Irish Soda Bread
    • Hands holding round loaf of baked brown bread.
      Irish Brown Bread

    Spring Recipes

    • Frosted lemon roll on a plate.
      Iced Lemon Rolls With Cardamom
    • Small glass mason jar holding whipped cream with purple lilacs in background.
      Lilac Infused Whipped Cream
    • Baked pan of scones
      Orange Cardamom Scones with Maple Glaze
    • White plate with slice of orange carrot quiche.
      Cheddar Quiche with Roasted Carrots and Onion

    Trending Recipes

    • Slice of chocolate cream pie
      Salted Caramel Chocolate Cream Pie

    • Cheesy Cheddar Kielbasa Rice

    • row of baked peanut butter cookies
      Peanut Butter Caramel Cookies

    • Two small glasses of lemon drink
      The Best Lemon Margarita

    As seen on:

    Logos for various websites
    Chocolate pie in dish and slice on a plate.
    Tap Here To See The Stories

    Footer

    ^ back to top

    • Instagram
    • Facebook
    • Pinterest

    About Me

    • ABOUT ME
    • PRIVACY POLICY
    • DISCLAIMER
    • WEBSITE TERMS OF USE

    Newsletter

    • SIGN UP! for my newsletter

    Contact

    • CONTACT ME

    As an Amazon Associate, I earn from qualifying purchases.

    Banner with website logos

    © 2013-2023 Nancy Mock, Hungry Enough To Eat Six: Unauthorized use and/or duplication of content from this site without express and written permission is strictly prohibited. Contact Nancy Mock through the About Me page for permissions.

    ©2023 Foodie Pro on the Foodie Pro Theme