Store-bought coconut ice cream gets a sunny, boozy kick from a pineapple and rum swirl in this easy ice cream inspired by our favorite beach-side cocktail.
Recipe information
Total Time
2 hours 15 minutes
Yield
8 servings (makes about 1 quart)
Ingredients
Special Equipment
Preparation
Step 1
Purée pineapple and rum in a blender until smooth.
Step 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.
Step 3
Tightly wrap with plastic and freeze until cold, at least 2 hours. Serve topped with cherries, if desired.
Do Ahead
Step 4
Ice cream can be made 3 months ahead. Keep frozen.
Recipe notes
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