This is my go-to recipe if I have to bring something to a party. It’s dead simple and has 3 base ingredients. Also, it’s featured in the first book I’ve ever been published in, How to Cook Like a Southerner: Classic Recipes from the South’s Best Down-Home Cooks. I’m a Damn Yankee so I was honored to be in Johnnie’s book.
Anyways, you can do a couple of variations of this by using Nilla Wafers, Graham Crackers, add some liquor if you’re so inclined or even add some vanilla bean to it. Heck, if you have deep pockets I’d even try Saffron in this recipe (it’s the most expensive spice in the world, apparently). I cannot stress to you enough how important it is for you to use Coco Lopez for this recipe. Don’t even think about using another coconut cream because if you do, it will suck. Same goes with the key lime juice. Sure, you could juice your own limes but why? This stuff is amazing and keeps this recipe easy.
*Makes 2 pints
- 2 15oz cans of Coco Lopez cream of coconut (this is NOT coconut milk and buy the full fat stuff, not the “lite” version)
- 1.5 cups of water (organic, free range water)
- 1 cup of Nellie & Joe’s key Lime Juice
- 1 cup Nilla Wafers, quartered
- zest of 1 lime for a garnish (or you can mix it in)
Mix all the ingredients in a bowl. Don’t mix it too much, the coconut fat chunks are sooo damn good when you taste this so it’s OK to have bits of coconut fat.
Pour mixture into your ice cream maker adding the Nilla Wafers to the mixture for the last 2 minutes of churning. You can also add the zest and reserve some of it as a garnish.