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.
This sounds amazing! I would love to make it.
This looks so yummy! Thanks so much for sharing, can’t wait to try 🙂
This coconut recipe sound marvelous! Thanks for sharing 🙂
Pineapple and coconut…this has my name on it! Thanks for sharing, pinning this now.
Yum! This sounds right up my alley. I haven’t ever been to PF Changs before. Thanks for sharing.
How did you know I have a weakness for coconut…??? Pinning!! Happy Easter to you and yours…. 🙂
“hugs” Crystelle
Crystelle Boutique
I LOVE P.F. Chang’s!! I have to admit, I’ve never eaten dessert there before. This ice cream looks to-die-for though, I am so trying it! Thanks so much for sharing on Saturday Night Fever! Pinned to our group board!
We love pineapples and coconut too, so making these into ice cream sounds excellent to me. I saved it in Pinterest, so later this spring when we get our ice cream maker out, we’ll have to try this. Thanks for the recipe.
I like coconut creme pie and pineapple so this would be really yummy tasting. Cant wait to make it for us. thanks for the recipe
Hi! What a great idea! Thanks for stopping by #TheWeekendSocial and linking up! I have pinned, stumbled and shared your link across social media. I hope to see you again next week!