Ingredient!
1 cup of frozen pineapple pieces
1/4 cup light room
2 pints of coconut-flavored ice cream, such as Talenti
Maraschino cherries
Preparation!
Pure pineapple and rum in a blender until smooth.
Meanwhile, let the ice cream sit at room temperature until soft enough to scoop, 5-10 minutes. Transfer 1 pint to loaf pan, spread in an even layer with a spoon. Dollop half the pineapple mixture over ice. Top with another pint of ice cream, spread in an even layer of spoon. Dollop remaining pineapple mixture past.
Carefully seal with plastic and freeze until cold, at least 2 hours. Serve topped with cherries if desired.