Nadine Levy Redzepi’s recipe is rich, creamy, and made from only eight ingredients.
). I am wary of this practice, especially when it’s touted as a way to create a “healthy” version of a classic treat—not for me, hard pass. In Levy Redzepi’s cake, however, the avocados add buttery richness and a distinctive color to a-like filling made with cream cheese, citrus, and sweetened condensed milk, which sets in the freezer on a pre-baked press-in crust. The result is cooling and subtle, sweet and a little grassy; I couldn’t stop stealing slivers for myself all afternoon.
This recipe requires one bowl, a springform pan, a food processor, and only eight ingredients, which makes it easy to put together with very few dishes to do at the end. I love how the sweetened condensed milk plays double duty, saturating graham cracker crumbs for the crust and blending into the verdant filling . And despite the word “frozen” in the title, it’s not a heatwave-dependent dessert.
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