Avocado Graham Float

Avocado Graham Float is a type of Filipino ice box cake made with layers of sweetened condensed milk mixed on whipped cream and mashed avocadoes sandwiched between Honey Graham Crackers.

One of the easiest desserts you will ever make is this one, the Avocado Graham Float. Its creamy, its sweet and its cold, prefect for the hot and humid weather in the Philippines, it’s also cheap to make to specially back home where you can just pick avocadoes freshly from a tree in your own or your neighbours’ backyard. During the old days there were only two popular ice box or graham float cakes that I grew up with, first was the ones made with mangoes and another with fruit cocktail, this avocado variety just came out quite recently. I guess with the combination of the past graham float cakes and the avocado desserts like avocado ice candy and mashed avocado with milk, this dessert was born.

If you are not used to Asian cuisine, this dessert may be quite unique for you because in the Western Cuisine, avocadoes are usually associated in savoury dishes. In Asia it’s the other way around and we enjoy avocadoes mostly for desserts and cold ones too. Our recipe today is nothing different, most Filipinos serve this as chilled, but our recipe works well when you freeze them before serving, making it like an ice cream cake in consistency.

Avocado Graham Float

★★★★★ 5 from 4 reviews

• Author: Raymund
• Prep Time: 25 mins
• Total Time: 25 mins
• Yield: 1 1x
• Category: Dessert
• Cuisine: Filipino

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Description

Avocado Graham Float is a type of Filipino ice box cake made with layers of sweetened condensed milk mixed on whipped cream and mashed avocadoes sandwiched between Graham Crackers.

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Ingredients

Units MUS Scale 1x2x3x

Cream Filling

• 250 ml fresh cream, chilled
• 300 g can sweetened condensed milk (3/4 of the full 400g can), chilled

Avocado Filling

• 3 large avocadoes, mashed

Graham Layer and Toppings

• 5 pcs single packs Honey Graham Crackers
• 1/4 cup crushed Honey Graham Crackers
• 2 tbsp cocoa powder
• 1 pc avocado, cubed

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Instructions

1. Prepare your cream filling, in a mixing bowl whip cream until it forms stiff peaks. Gently add condensed milk then fold to combine. Set it aside in the refrigerator.
2. Prepare a 9 in (23 cm) springform pan, line it with wax paper or cling wrap, this will make things easier later when you want to remove the whole avocado float.
3. Place 4 pieces of the graham crackers in one layer then get one more graham cracker then cut into sections that will fill the gaps of the pan, don’t worry about the perfect shape as this will all join together when the moisture from the cream moistens it. Put a layer of sweetened whipped cream then top it with mashed avocado. Repeat this process for three layers.
4. For the toppings, combine Graham Crackers and cocoa powder together. Sprinkle this on top of the cake then top with cubed avocadoes. Wrap the whole thing with cling warp then place it in the freezer and let it freeze and set. Remove 1 hour from the freezer and put it in your refrigerator shelf prior to serving.

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