I was inspired to make an icebox cake based on the flavors of one of Vermont’s favorite creemees: maple and black raspberry swirl!
Creemee, by the way, is what we call soft-serve here in Vermont, and maple creemees are eagerly anticipated as summer approaches and ice cream stands begin to open. My son and I found this one at our local shop, The Village Scoop!
To try and replicate that delicious and delicate flavor combination, these miniature icebox cakes have a base made of sugar cone crumbs.
Then, black raspberry jam is blended with cream cheese to make a rich and fruity filling. I did find that black raspberry jam is a little more elusive – 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… sunnier flavor (if that’s even possible.) When I took a bite it tasted just like eating black raspberries off the bush, out in the hot sun in our backyard. I found black raspberry jams made by Dickinson’s and Smucker’s, and also online from Stonewall Kitchen. Just check the labels closely – you’ll find it!
The crumbs and cream cheese filling are packed into cupcake liners.
Then they are topped with sweet whipped cream: sweet with Vermont maple syrup, that is!
After the cakes have an overnight stay in the fridge they are topped with crushed cone and a drizzle of maple syrup.
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 out of the 802.
Maple Black Raspberry Mini Icebox Cakes
- 12 sugar cones
- 4 tablespoons butter, melted
- 8 ounces cream cheese, softened
- 1/2 cup + 2 tablespoons confectioner's sugar, divided
- 1/4 cup black raspberry jam
- 1 cup whipping cream, cold
- 1/3 cup Vermont maple syrup plus extra for drizzling
- Place the bowl and whisk attachment for a stand mixer into the freezer to chill.
- 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 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. I don't have one so I used the bottom of a spice bottle.
- In a medium bowl, beat together the softened cream cheese, 1/3 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.
- Assemble the chilled mixer bowl and whisk attachment onto the stand mixer. Pour the whipping cream into the bowl and turn the mixer on high. Beat the cream for 5 minutes, then pause the machine to add in the remaining confectioner's sugar and the maple syrup. Beat the cream for another 2-3 minutes or so: check the cream often and beat it until stiff peaks form. Do not over-beat the cream!
- Assemble the cakes. Spring-loaded ice cream scoops, if you have them, work well to fill these cakes.
- Divide the cream cheese mixture - about 1-1/2 tablespoons per cup - between the 12 cups, scooping it onto the sugar cone crumb layer. Press/smooth the cream cheese filling down into an even layer.
- Divide the whipped cream between the 12 cups, roughly 3 tablespoons per cup. Place it on top of the cream cheese layer, and smooth it 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 put it in the fridge to chill overnight.
- When ready to serve, 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 cakes.