Enjoy this PF Changs copycat recipe for Pineapple Coconut Ice Cream made with coconut milk, pineapple and shredded coconut at home. It’s so cool and refreshing!
I really wish I could have eaten more of this Pineapple Coconut Ice Cream because it smelled SO GOOD! Like being on a beach, with cool waves of water splashing over you.
Unfortunately, my youngest daughter and I have developed an allergy to pineapple over the last several years. It’s the weirdest thing! Our tongue starts to swell when we eat fresh pineapple, so when making this recipe I had to rely on my husband and eldest daughter to do the taste testing.
It was our youngest daughters turn to pick out a place to go to dinner and her choice was PF Changs. We don’t go to that restaurant often because the closest one to our home is about 40 minutes away, but it’s one of her favorites.
After our dinner of Sesame Chicken and Mongolian Beef (my personal favorite!), it was time for dessert. She really wanted to try the Banana Spring Rolls, but it came with Pineapple Coconut Ice Cream; so she just ordered them anyway and gave the ice cre
am to my husband.
After he took one bite he was hooked. He had never tried that combination of ice cream before so he made me promise that I’d recreate the ice cream at home. Well after weeks of
nagging asking me to make it for him, I finally caved and went out to get the ingredients.
I’ve seen it made several ways online, but I decided to tweak my standard ice cream recipe and add the flavors he was looking for. Why mess with a good thing right?
How do you make Pineapple Coconut Ice Cream?
For this recipe I blended coconut milk with sugar; then stirred in heavy cream, coconut extract, crushed pineapple and shredded coconut before adding it to my ice cream maker.
All it took was one try and my hubby and daughter LOVED this ice cream.
I did take a small taste and it was incredibly creamy, but had to stop there. Man I wish I wasn’t allergic to pineapple, it used to be one of my favorite fruits. ~Enjoy!
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- In a large bowl, beat coconut milk and sugar with an electric mixer until the sugar dissolves; then stir in the remaining ingredients.
- Add ingredients to your already chilled ice cream maker insert and churn for 30 minutes.
- Place the ice cream into a container, cover tightly and freeze for 2-4 hours before serving. (You can use a loaf pan and wrap with plastic wrap or a disposable plastic container and lid)
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More PF Chang Copycat Recipes
- Mongolian Beef
- Chicken Lettuce Wraps
- Chili Garlic Green Beans
- Singapore Street Noodles
- Apple Chai Cobbler
- Kung Pao Shrimp