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!
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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.
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.
Speaking of ice cream...
The Massachusetts Ice Cream Trail
We try 32 flavors of ice cream!
Why you'll love it
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 Maple Black Raspberry Mini Icebox Cakes
Step 1: Turn ice cream cones into crumbs
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
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
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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
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.
Step 6: Pop them out and serve
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 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!
FAQs
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.
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.
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 come 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 802.
The recipe is below! Here are a few more tastes of Vermont:
💬 How did you like this recipe? Leave a comment below.
📖 Recipe
Maple Black Raspberry Mini Icebox Cakes
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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 Smucker's, and also online from Stonewall Kitchen. Just check the labels closely - you'll find it!
- 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
Post first published in 2017.
Heidi says
This sounds amazing, and maple/black raspberry twist is usually my favorite choice for a creemee. Will have to try this!
Nancy Mock says
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!
Amy says
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!
Nancy Mock says
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!!