Pineapple Coconut Ice Cream {PF Changs Copycat}

4.21 from 29 votes

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!

Course Dessert

Cuisine American

Keyword ice cream

Prep Time 5

Cook Time 30

Resting Time 4

Total Time 4 35

Servings

Calories 258kcal

Author Carrie's Experimental Kitchen

Ingredients

1- (13.5-ounce) can coconut milk
1 cup granulated sugar
1 ½ cups heavy cream
1 teaspoon coconut extract
8 ounces crushed pineapple
⅓ cup shredded coconut

Instructions

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)

Nutrition