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Indulge in the luscious delight of Avocado Float. Savor this no-bake marvel with layers of whipped avocado cream, fresh avocado slices, and Graham crackers. This Filipino icebox cake promises a tropical escape with every bite, delivering a refreshing and utterly delicious dessert.
Avocado is a versatile fruit renowned for its creamy texture and rich, nutty flavor. They offer various health benefits and have gained popularity for their contribution to a balanced and nutritious diet. They are a unique addition to both savory and sweet dishes. Avocados are commonly used in salads, dressings, and desserts such as avocado ice cream, avocado smoothie, and avocado float.
- What is Avocado Float?
- Ingredients you'll need
- Tips on how to make Avocado Float
- Serving and Storing Notes
- Printable Recipe
- Avocado Float Recipe
What is Avocado Float?
Avocado Float is a refreshingly creamy dessert in the Philippines, also known as avocado icebox cake or refrigerator/fridge cake. Regardless of the name, one thing is guaranteed - it's incredibly delicious!
This delightful treat combines avocados, all-purpose cream, and condensed milk whipped to a velvety cream layered with fresh avocado slices and Graham crackers. These layers are stacked alternately to create a visually appealing and delightful treat. Additionally, the vibrant green hue of avocados on top of the float gives it an eye-catching appearance, making it a definite standout at gatherings and celebrations. This no-bake dessert is easy to make, with a tropical twist that adds excitement to any dessert menu.
Ingredients you'll need
- Avocado - make sure that your avocados are soft and ripe. You can check by lightly squeezing the avocado. It should feel lightly soft but it will not “mushy”, and it should not have any soft spots as well.
- Graham Crackers - I used about 20-24 pieces for this recipe, but that depends on the pan you are going to use. These crunchy, honey-kissed crackers gives a delightful contrast to the creamy avocado filling, adding a wonderful layer of flavor and crunch to this dessert.
- All-Purpose Cream - make sure that you chill this overnight to achieve the whipped texture for the float. You may also use heavy cream as an alternative.
- Sweetened Condensed Milk - lends a caramelly sweetness to balance the natural richness of avocados.
- Sweet syrup - sugar + water
Tips on how to make Avocado Float
- Look for avocados that are slightly firm but yield to gentle pressure when squeezed. The skin should be dark green, and it should feel heavy for its size. Avoid avocados that are overly soft or have significant blemishes.
- Aside from soaking the avocados in water, you may also drizzle your avocados with a little bit of lemon juice to prevent them from browning.
- The all-purpose cream should be very cold for maximum volume. You may also chill the bowl and beaters in the freezer for about 20-30 minutes before whipping the cream.
- Lining the baking dish with parchment paper with about an inch of overhang on each side will help lift the cake off the pan easily.
- Use a baking dish or pan that is deep enough for the multiple layers of the avocado float.
- Experiment with toppings like crushed nuts, shredded coconut, or chocolate shavings for added texture and flavor.
Serving and Storing Notes
- This avocado float is best served chilled or frozen. If frozen, take it out from the freezer a few minutes before serving to slightly soften for easy slicing.
- Store your avocado float at the farthest part of your freezer, where the temperature is mostly consistent and at its coldest.
- Place avocado float slices in freezer-safe containers and keep in the freezer for up to 2 weeks.
Printable Recipe
Avocado Float Recipe
Indulge in the luscious delight of Avocado Float. Savor in this no-bake marvel with layers of whipped avocado cream, fresh avocado slices, and Graham crackers. This Filipino icebox cake promises a tropical escape with every bite, delivering a refreshing and utterly delicious dessert.
Prep Time: 30 minutes mins
Course :Dessert
Servings =8
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Ingredients
- ½ cup sugar
- ½ cup water
- 24 pieces Graham crackers 20-24 pieces
- 2 packs all-purpose cream 500 ml each
- 1 can sweetened condensed milk 300 ml
- 2 medium ripe avocados
Instructions
2 packs all-purpose cream
Chill the all-purpose cream the fridge overnight or in the freezer for 30 minutes.
OPTIONAL STEP. Line your rectangular or square (8x8 or 6x6) glass dish or pan with baking paper. Make sure it is a sturdy one. Set aside.
½ cup sugar, ½ cup water
In a saucepot over medium heat, combine sugar and water. Stir until sugar is dissolved. Once it starts to bubble, remove from heat and set aside.
2 medium ripe avocados
Cut 1 avocado into half, lengthwise, by cutting through the skin and flesh around the pit. Twist the halves in the opposite direction to separate them. The pit will stick to one of the halves. Cut the one half with the pit into quarters and pull it apart to remove the pit easily. Peel the skin off the avocados. and cut into cubes.
Place in a blender or food processor. Blend until smooth. Add half of the condensed milk and pulse until well blended. Set aside.
Take the remaining avocado, cut it into halves, remove the pit, and peel off the skin. Lay the avocado halves flat-side down on a cutting board. Cut the flesh into thin slices. Place the slices in a container and fill them with cold water to prevent them from browning.
1 can sweetened condensed milk
Transfer chilled all-purpose cream to a large bowl. Whip it with a hand mixer until it doubles in volume. Add the remaining half of the condensed milk and continue to beat until well blended.
Add the avocado mixture to the whipped cream while continuously whipping until fully blended.
24 pieces Graham crackers
Arrange a single layer of Graham crackers at the bottom of the prepared pan or baking dish. Brush the crackers with the sugar syrup to soften them. Spoon ¼ of the cream mixture on top of the crackers. Spread evenly and then top with avocado slices. Brush the avocado slices with the sugar syrup to prevent them from browning.
Repeat this process until 3 layers are formed, ending with the cream on top. Cover the top with crushed graham or more avocado slices. If topping with avocado slices, brush them with jelly or fruit glaze. (SEE NOTE)
Chill in the fridge for at least 3-5 hours to set completely. You know it is ready when the Graham becomes soft and fluffy and no longer dry. You can also freeze it at this point before serving
To make a glaze, combine 1 tablespoon of light fruit jam or jelly (apricot, orange) and 2-3 tablespoons of water. Heat in the microwave. You can also use sugar syrup 1:1 ratio heat until dissolved and cool before using.
Notes
To make a glaze, combine 1 tablespoon of light fruit jam or jelly (apricot, orange) and 2-3 tablespoons of water. Heat in the microwave. You can also use sugar syrup 1:1 ratio heat until dissolved and cool before using.
Nutrition
Calories: 2430kcalCarbohydrates: 373gProtein: 41gFat: 97gSaturated Fat: 31gPolyunsaturated Fat: 9gMonounsaturated Fat: 50gCholesterol: 137mgSodium: 697mgPotassium: 3465mgFiber: 28gSugar: 329gVitamin A: 1674IUVitamin C: 51mgCalcium: 1198mgIron: 4mg
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