top of page

Boozy Piña Colada Ice Cream

['1 cup frozen pineapple chunks', '1/4 cup light rum', '2 pints coconut-flavored (not non-dairy) ice cream, such as Talenti', 'Maraschino cherries (for serving; optional)', 'A 9x5" loaf pan']

Purée pineapple and rum in a blender until smooth.
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.
Tightly wrap with plastic and freeze until cold, at least 2 hours. Serve topped with cherries, if desired.
Ice cream can be made 3 months ahead. Keep frozen.

Attribution for Recipes (CC BY-SA 3.0):


The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:

[Food Ingredients and Recipes Dataset with Images]

[Dataset URL] 

License: CC BY-SA 3.0

We  would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.

bottom of page