Icebox cakes are built for hot summer days when you couldn’t imagine turning on the oven to bake. The process is simple. Layer cookies with whipped cream in some sort of mold, and then chill until everything firms up. The cookies will soften as the cake chills, resulting in a light, sliceable cake that doesn’t require any actual cooking to make!
In this recipe, ripe California Avocados are whipped up with heavy cream, peppermint extract, lemon juice and sugar. The minty avocado cream is then layered with chocolate sandwich cookies and chilled until firm. The finished icebox cake—similar to a grasshopper pie—is cool, creamy and such a treat.
For this recipe, you really want to use very soft California Avocados, because they’ll blend easier into the cream. The flavor of the avocado pairs beautifully with mint and chocolate while adding a pleasant richness to the cream. You’ll also be sneaking some nutrients and healthy fats into dessert!
This cake does require 24 hours to chill and set up, so plan ahead. Also be sure to serve it directly from the fridge for the best texture.
California Avocado, Mint and Chocolate Icebox Cake would be a perfect addition to any summer party, because the combination of chocolate and mint is a flavor loved by both kids and adults!
CALIFORNIA AVOCADO, MINT AND CHOCOLATE ICEBOX CAKE RECIPE
1 1/4 soft-ripe California Avocados, peeled, seeded and at room temperature*
6 tbsp. sugar
2 tsp. fresh lemon juice
1 cup cold heavy cream
3/4 tsp. peppermint extract
35 chocolate sandwich cookies
Fresh mint sprigs, for garnish (optional)
- Line a 9 x 5 inch loaf pan with plastic wrap and set aside.
- Place avocado, sugar and lemon juice in a stand mixer* fitted with the paddle attachment. Beat on medium high until the avocado is mostly smooth (about 1 minute), scraping down the sides as needed.
- Switch to the whisk attachment, then add cold heavy cream and peppermint extract to the bowl. Whip the avocado cream until the mixture stiffens (about 2 to 3 minutes), scraping down the sides as needed.
- Place 8 cookies into the bottom of the prepared pan in an even layer. Spoon several dollops of avocado cream over the cookies, then spread out in an even layer with a spatula. The cream should be fully covering the cookies, so add a bit more if needed.
- Place another even layer of 8 cookies on the cream. Spoon over the remaining avocado cream and spread out in an even layer.
- Cover the surface of the cream with one last layer of cookies, pressing the cookies down slightly into the cream. You can break up the cookies as needed to fill in smaller spaces.
- Cover and let chill for 24 hours.
- Uncover the icebox cake, then invert it onto a serving platter. Carefully lift off the pan and plastic. Top with additional cookie crumbles and sprigs of fresh mint.
- Enjoy immediately!
*If you do not have a stand mixer, you can use a blender instead.
Blender: Place avocado, sugar and lemon juice in a blender. Pulse on medium high until the avocado is mostly smooth (about 1 minute), scraping down the sides as needed. Pour the avocado mixture in a large mixing bowl and add cold heavy cream and peppermint extract. Using a whisk, whip the avocado cream until the mixture stiffens (about 2 to 3 minutes), scraping down the sides as needed.