Avocado Graham Float Supreme in a Cup | Negosyo Recipe (2024)

• 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

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.

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• 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.