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.
These miniature icebox cakes have flavors of Vermont maple, black raspberry, and sugar cone!
Note: the bowl & beater for the mixer need to chill for 30 minutes in the freezer. Also, the icebox cakes need to be refrigerated overnight. Allow time for both of these steps!
This recipe calls for black raspberry jam: check the jam on the store shelves carefully, because blackBERRY jam is different than black raspberry jam. I found black raspberry jam made by Dickinson's and Smuckers, and you can also order it online from Stonewall Kitchen.
- 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 5 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.