Frozen avocado cake recipe for a creamy dessert delight

Ingredients for Frozen avocado cake

• 225 g softened butter (for the pan)

• 120 g whole graham crackers

• 60 g digestive biscuits or 4 additional graham crackers

• 397 g sweetened condensed milk (2 cans)

• 3 Hass avocados

• 450 g cream cheese, at room temperature

• pinch fine sea salt

• 2 lemons

• 2 limes

How to make Frozen avocado cake

1. Preheat the oven to 180°C (fan 160°C). Lightly butter the inside of a 23-cm springform pan.

2. Make the crust: Crumble the crackers and cookies into a medium bowl. Use a pestle or the bottom of a heavy bottle to crush them into fine crumbs. Add 75 ml of the condensed milk and stir until very well combined. Alternatively, you can grind the crumbled biscuits in a food processor and mix them with the condensed milk. Press the crumb mixture firmly and evenly into the bottom of the pan. Bake for 12–15 minutes, until the crust looks slightly darker and smells sweet and toasty. Cool the crust in the pan on a wire rack.

3. Cut an avocado in half lengthwise, twist to separate the halves, and hold the half with the pit in one hand. Use a knife to rap the blade into the pit to lodge it, then twist the knife to loosen and remove the pit. Scoop the avocado flesh onto a chopping board with a large spoon and discard the skins. Coarsely chop the avocados.

4. Add the chopped avocados, cream cheese, the remaining condensed milk, and salt to a food processor. (Alternatively, you can combine the filling in a blender, but you may need to work in batches.) Grate the zest of 1 lemon and set aside. Squeeze the zested lemon and the limes to obtain about 75 ml of juice, reserving the remaining lemon for garnish. Add the juice to the avocados and process the mixture until smooth, scraping down the sides of the bowl as needed.

5. Spread the filling evenly in the cooled crust and sprinkle with the grated lemon zest. Cover the pan and freeze until the filling is firm, at least 6 hours or preferably overnight.

6. Allow the frozen cake to stand at room temperature for 15–30 minutes before slicing. Dip a thin knife into hot water between each cut, then slice the cake into wedges. Serve each wedge topped with freshly grated lemon zest.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.