When I was little I remember traveling with my parents and/or grandparents and stopping pretty regularly at Howard Johnson’s Cafeteria. Back then it wasn’t a motel and eatery, it was just a simple diner. I always got the same exact meal – fried clams, which HoJo’s back then was famous for, and a scoop of Coconut Ice Cream. It was rich, full of flavor and full of coconut. There were 28 flavors then. I didn’t care. I ALWAYS got coconut!!

I have been trying for a long time to replicate what I remember as that ice cream and I think I have finally done it thanks to Jeff Key’s Ice Cream Mix-ins.

    Coconut Ice Cream

    1 can (15 ounces) Coco Lopez cream of coconut
    3/4 can whipping cream {9 liquid ounces}
    1/2 can whole milk {6 liquid ounces}
    2/3 cup lightly toasted sweetened coconut flakes

Pour Coco Lopez into a medium-size stainless steel mixing bowl. If the coconut cream
is really thick, put it over a steaming pan of water so it melts to an even
consistency, but don’t let it get too warm.
Using the empty Coco Lopez can, first measure % can of whipping cream and add to the coconut cream, then 1/2 can of milk and add into the coconut cream.
Stir to blend.
Pour the mix into an ice cream maker and process according to manufacturer’s instructions.
Just before the ice cream is finished processing, add the coconut flakes.
Scoop the ice cream into a container and place in freezer to cure and harden.

This is definitely one of my favorite ice creams. And so very easy to make using the cream of coconut which makes it rich and thick and very flavorful.