Boozy Piña Colada Ice Cream
A frozen tropical dessert that combines coconut ice cream with rum-soaked pineapple for a cocktail-inspired treat. Perfect for a grown-up summer dessert.
8 servings
2 hr 13 min
Ingredients
- •1 cup frozen pineapple chunks
- •¼ cup light rum
- •2 pints coconut-flavored ice cream
- •1 each Maraschino cherries
- •1 each loaf pan
Cooking Instructions
- 1.
Purée pineapple and rum in a blender until smooth.
3 min
- 2.
Meanwhile, let ice cream sit at room temperature until soft enough to scoop, 5-10 minutes. Transfer 1 pint to loaf pan, spreading into an even layer with a spoon. Dollop half of pineapple mixture over ice cream. Top with second pint of ice cream, spreading into an even layer with spoon. Dollop remaining pineapple mixture over.
10 min
- 3.
Tightly wrap with plastic and freeze until cold, at least 2 hours. Serve topped with cherries, if desired.
120 min
- 4.
Ice cream can be made 3 months ahead. Keep frozen.
