I love eating at P.F. Changs. I always order the same few things from their menu – Egg Rolls and Banana Spring Rolls with the Pineapple Coconut Ice Cream. It’s always fun to try and recreate our favorite restaurant dishes at home, like the Cracker Barrel Double Fudge Coca Cola Cake I shared a few years back. After a couple of failed attempts we came up with an ice cream recipe that comes pretty darn close to the Pineapple Coconut Ice Cream at P.F. Changs.
ingredients:
3/4 cup coconut milk
3/4 cup whole milk
1/4 cup sugar
Pinch of salt
5 egg yolks
1 (14 ounce) can sweetened condensed milk
1/2 cup pineapple juice
1 tsp. coconut extract
1 (8 ounce ) can crushed pineapple, drained of all juice
1/3 cup shredded coconut, plus more for toasting
directions:
1. In a medium sauce pan on medium low heat, add whole milk, coconut milk, salt and sugar. Whisk until combined. Let the mixture simmer until hot, but not boiling. Whisk the mixture occasionally.
2. In a medium bowl, add the egg yolks and whisk until combined. Once the milk mixture is hot, temper the yolks by adding a small amount of the milk mixture at a time, whisking constantly. Be sure not to rush combining these ingredients, or you might end up with scrambled eggs. Return the mixture to the sauce pan and cook until thickened, about 5-7 minutes, occasionally whisking.
3. In a large bowl, add sweetened condensed milk, pineapple juice, and coconut extract. Whisk until combine. When the milk mixture has thickened, strain and add to the condensed milk mixture, whisking to combine. Store in the refrigerator overnight until completely chilled.
4. Once the mixture has chilled completely, add it to an ice cream maker and follow the manufacturer’s instructions. It’s important that all of your ingredients be very cold. Right before the ice cream is finished churning, add the shredded coconut and crushed pineapple. Store in an airtight container and place in the freezer until firm, 3 to 4 hours. Optionally, top with toasted coconut flakes.
I made a couple batches of this ice cream for my Grandson’s birthday last week and it was a big hit with everyone. What restaurant favorite do you like to make at home?
You might also enjoy this Pineapple Coconut Crisp recipe.
Pineapple Coconut Ice Cream Recipe
About a MomIngredients
- 3/4 cup coconut milk
- 3/4 cup whole milk
- 1/4 cup sugar
- Pinch of salt
- 5 egg yolks
- 1 14 ounce can sweetened condensed milk
- 1/2 cup pineapple juice
- 1 tsp. coconut extract
- 1 8 ounce can crushed pineapple, drained of all juice
- 1/3 cup shredded coconut plus more for toasting
Instructions
- 1. In a medium sauce pan on medium low heat, add whole milk, coconut milk, and sugar. Whisk until combined. Let the mixture simmer until hot, but not boiling. Whisk the mixture occasionally.
- 2. In a medium bowl, add the egg yolks and whisk until combined. Once the milk mixture is hot, temper the yolks by adding a small amount of the milk mixture at a time, whisking constantly. Be sure not to rush combining these ingredients, or you might end up with scrambled eggs. Return the mixture to the sauce pan and cook until thickened, about 5-7 minutes, occasionally whisking.
- 3. In a large bowl, add sweetened condensed milk, pineapple juice, and coconut extract. Whisk until combine. When the milk mixture has thickened, strain and add to the condensed milk mixture, whisking to combine. Store in the refrigerator overnight until completely chilled.
- 4. Once the mixture has chilled completely, add it to an ice cream maker and follow the manufacturer’s instructions. It’s important that all of your ingredients be very cold. Right before the ice cream is finished churning, add the shredded coconut and crushed pineapple. Store in an airtight container and place in the freezer until firm, 3 to 4 hours. Optionally, top with toasted coconut flakes.
We make homemade ice cream all the time but I have never thought to make it with coconut milk. This sounds delicious and reminds me of some ice cream we had in Maui. Thanks for the recipe.
So perfect for summer, and what a treat for guests to enjoy! Great knock-off!
We don’t live near one so I have never eaten there! Sounds really good though! This ice cream sounds lethal but worth eating!!!
This is such a yummy Ice Cream recipe, and I like Pineapple and Coconut together. I will have to try to make this in the Summer on vacation!
I love coconut and pineapple… this is right up my alley!
MMMmmm sounds amazing. I love anything with Pineapple and coconut.
That sounds really tasty, what a great combo!
This sounds so extremely delicious! Perfect flavor combo for the warm weather too.
Not a big fan of condensed milk…. Any healthy substitutions for this?
I love the tropical flavors in this recipe! We like to make a copycat version of the Dairy Queen Ice Cream cakes at home.