Avocado Graham Float Supreme in a Cup Recipe
Avocado Graham Float Supreme in a Cup is a delicious and nutritious dessert. You can get the following nutrients such as Vitamin K, C, B5, B6, E, folate, and potassium from this dessert.
Ingredients
- 4 med. ripe avocados cut into cubes + 1 tbsp of calamansi juice
- 1 cup honey graham crushed
- Avocado-Condensed Mix: divided ½ cup for the ice cream & remaining for making the syrup
- 1 med. ripe avocado puree
- 1 tsp. calamansi juice
- 6 tbsp evaporated milk
- 1 can 300mcondensed milk (add gradually & adjust sweetness
Soft Ice Cream:
- 250 ml all-purpose cream chilled overnight
- ½ cup Avocado-Condensed Mixture
- 3 scoops frozen vanilla ice cream optional
- -2 drops of green food color gel optional
You Also Need:
- 4 pieces 12oz. plastic cups
Instructions
Let’s prepare our Avocados:
- First, we need to wash, cut avocados in halves and discard all the seeds. Slice 4 medium size avocados, lightly cut the meat into cubes without cutting the skin at the bottom.
- Scrape off avocado from the skin and transfer into a bowl and squeeze a tablespoon of calamansi or lime/lemon juice and mix until well coated. This will prevent the avocado from turning brown.
- And scrape the meat of 1 medium avocado, squeeze a teaspoon of calamansi juice and put in a blender with evaporated milk, and pulse until smooth.
- Transfer in a measuring cup. You need at least ½ cup of avocado puree in this recipe.
- Add a half cup of sweetened condensed milk into your avocado puree and mix well.
- Taste test, add and adjust according to your taste.
- Set aside. In a small bowl, prepare at least a cup of crushed graham and set aside.
- In a well-chilled bowl and beater, pour your chilled all-purpose cream and whip until double in volume.
- Add 3-4 scoops of vanilla ice cream and whip again, just until well blended. Pour in half part of your avocado-condensed mixture into the cream and whip until incorporated.
- Cover the bowl with cling wrap and freeze until needed.
Let’s make our Avocado Syrup:
- Meanwhile, in a small saucepan, pour the remaining avocado-condensed mixture and bring to a soft boil over low heat. Stir continuously until the mixture thickens, and coats the back of your spoon.
- Fire off, let it cool at room temperature before using.
- Now that our avocado syrup is entirely cool take out your avocado soft ice cream.
- Whip for 15 seconds, to soften the ice cream. Transfer in a piping bag with a nozzle tip of your choice. Or if you want it fast and easy, use an ice cream scoop.
Let’s assemble our Avocado Float Supreme:
- We need four clear plastic cups, preferably 12oz. First, drizzle about a tablespoon of syrup around the sides of your cups and dust it with a little amount of crushed graham and swirl the cup.
- 1st layer: Put a tablespoon of avocado cubes at the bottom, top with ¼ cup of avocado soft serve ice cream.
- 2nd layer: Top with avocado cubes, a tablespoon of crushed graham and a drizzle of syrup.
- 3rd layer: Put another ¼ cup of avocado, soft serve ice cream top with avocado cubes, crushed graham and drizzle a generous amount of syrup. Repeat process until done with four plastic cups.
- Refrigerate for at least 30 minutes, and it’s ready to serve and enjoy.
Video
Nutrition
Serving: 112 oz cupCalories: 350kcalCarbohydrates: 85gProtein: 12gFat: 3gCholesterol: 16mgPotassium: 340mgFiber: 15gSugar: 360gVitamin A: 1750IUVitamin C: 20.6mgCalcium: 120mg
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