Avocado Graham Cake is a delicious, creamy, no-bake icebox dessert, featuring perfectly chilled layers of graham crackers, sweetened cream, and velvety avocado. It's easy to make and perfect for potlucks, special occasions, or any time you need a refreshing sweet treat.
Graham cakes are my favorite no-bake desserts to make, especially during Summertime when I don't want to heat up the house with an oven on full blast. These icebox treats are also super easy and customizable using various fruits and flavors.
We have mango royale and fruit cocktail graham float already on the blog, and I'm super excited to add this avocado graham cake to the mix! With generous bits of buttery avocado peppered between layers of sweetened cream and tender crackers, this just might be the best of the lot so far.
Ingredient notes
- For best results, choose ripe but firm avocados with smooth flesh free of stringy fiber and dark spots. Sprinkle with lemon or lime juice to keep from browning.
- Crisp graham crackers provide the base of the refrigerator cake and will soften over time to a cake-like texture. You can use the honey or chocolate variety for a flavor twist.
- You can use all-purpose cream, table cream, or heavy cream for the whipped cream layer. Condensed milk sweetens and helps thicken the mixture.
How to make avocado graham cake
- Cut the avocados in half and scoop out the flesh with a spoon. Remove the pits and discard them with the skins. Cut the two avocados into cubes, then drizzle with lemon juice to prevent browning.
- In a food processor or blender, pulse the remaining avocados and the condensed milk until smooth.
- In a large chilled bowl, whip the heavy cream with a hand mixer to stiff peaks. For maximum volume, make sure the cream is very cold.
- Gently fold the whipped cream into the pureed avocados, ensuring it does not deflate. Fold in the diced avocados.
- Spray an 8 x 8 baking dish with non-stick cooking spray and line with parchment paper, leaving about a 1-inch overhang on all sides.
- Arrange one layer of graham crackers on the bottom of the prepared dish. Spoon ⅓ of the cream mixture on crackers and spread to cover. Repeat the layers with the remaining graham crackers and avocado cream. Sprinkle the top with graham cracker crumbs to fully cover.
- Cover the dish tightly with plastic film to prevent ice crystals from forming. Refrigerate overnight if you prefer a softer consistency, or freeze for about 4 to 5 hours until firm for an ice cream cake-like texture.
Quick tip
Keep the avocado pieces completely encased in the cream mixture to prevent exposure to air and prevent unsightly browning from the oxidation.
How to serve and store
- Lift the avocado float from the pan using the parchment paper overhang as support, then transfer it to a platter and slice it into serving portions. Enjoy it as an after-meal dessert or a refreshing frozen midday treat!
- To store, wrap with plastic film, then aluminum foil, to prevent the cake from freezer burn and from absorbing odors. Freeze for up to 2 months.
More avocado recipes
Ingredients
- 4 large avocados
- lemon juice
- 1 can (14 ounces) condensed milk
- 2 cups heavy cream very cold
- 19 pieces graham crackers
- graham cracker crumbs
Equipment
- square pan
Instructions
- Spray an 8 x 8 baking dish with non-stick cooking spray and line with parchment paper, leaving about a 1-inch overhang on all sides. Set aside.
- Cut the avocados in half and scoop out the flesh with a spoon. Remove the pits and discard them with the peels. Cut the two avocados into cubes, then drizzle with lemon juice to prevent browning.
- In a food processor or blender, combine the remaining two avocados and condensed milk. Pulse a few times until smooth.
- In a large chilled bowl, place the heavy cream and whip with a hand mixer to stiff peaks. Gently fold in the pureed avocados, ensuring the whipped cream does not deflate. Fold in the diced avocados.
- Arrange one layer of graham crackers on the bottom of the prepared dish. Spoon ⅓ of the cream mixture on crackers and spread to cover. Arrange another layer of graham crackers over the cream. Spoon and spread ⅓ of the cream mixture. Repeat with another layer of graham crackers. Spoon and spread the remaining ⅓ of the cream mixture over the crackers. Sprinkle graham cracker crumbs on top.
- Cover the dish tightly with plastic film and freeze for about 4 to 5 hours until firm.
- To serve, lift the cake from the pan using the parchment paper overhang as support, then transfer it to a serving platter. Cut into serving portions.
Notes
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
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