Avocado IceBox Cake


Icebox cake is mostly whipped cream layered with biscuits or cookies (commonly, graham cracker, vanilla wafers or chocolate wafer cookies). The cream will soften the cookies as it chills in the refrigerator  which would lead to a cake-y texture. Oftentimes, the whipped cream is sweetened with powdered sugar. In this recipe, however, I use condensed milk as I like the smooth, milky, and sweet flavor it adds to the cake. Not to mention that I find that it complements the avocado as well.

Avocados and cream are just another perfect combination for a wonderful dessert! This recipe only consists of 4 ingredients, and really easy to whip up. It does require a minimum cooling time of about 6 hours before digging into it, but I tell you, it’s totally worth it!


  • 1 1/2 cups heavy cream
  • 1 avocado (or 2 Haas avocados)
  • 3/4 cup condensed milk (to taste)
  • about 25-30 graham crackers

Start with a very cold heavy cream, and whip it good until stiff peaks form.


Sweeten the cream by gently adding the condensed milk. Gently fold until fully incorporated.


You can substitute this with probably about 1 cup powdered sugar. Or, if you really want to take an easy way out and don’t want to take the mixer out, you can easily substitute the heavy cream with store-bought whipped topping, which is already sweetened.


This recipe calls for just one perfectly ripe avocado. You can certainly notched up the avocado flavor by adding another one, if you prefer. You just might have to adjust the sweetness.


Mash the avocados using either a potato masher or just a fork or spoon. I prefer mine to still have some avocado chunks in it as it does look good on the cream once mixed.


Gently fold the avocados into the cream until well incorporated.


If you want the adjust the sweetness, you can certainly still add more condensed milk into the mixture.


Now, for the assembly time. Spread the avocado cream mixture into the bottom layer of the pan.


On top of the cream mixture, layer the graham crackers.


Then add more cream on top, then another layer of graham crackers. Keep doing this until all the avocado cream are used.


I didn’t really count, but I think I ended up with about 18-20 layers of cream and graham crackers!!

It is already good as it is, and you can certainly stop now. But if you have any remaining graham crackers left, you can use them to top all these layers.


With the remaining graham crackers, crumble them using your hands.

Spread the crumbled graham crackers on top, then using the back of a spoon, just very gently press them down. Believe me, you don’t want the crumbles to crumble down all over the place after all that hard work. Just gently pat them down so it’ll stick to the cream.


Cover with plastic wrap and let the icebox cake chill in the fridge for a minimum of 6 hours or so, preferably overnight, to cool and set completely.

As with any whipped cream cakes or recipes, it’s preferable to not leave this at room temperature for a long time. Keep it in the fridge just until you’re ready to serve.


You can just dig right into it, but if you have any more avocados left to spare, you can cut them up and place the slices on top of the cake, then drizzle with honey. Yummm!!!


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