Active Time

　　10 minutes

　　Total Time

　　2 hours 15 minutes

　　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.

　　

Ingredients

8 servings (makes about 1 quart)

　　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)

　　

Special Equipment

A 9x5" loaf pan

　　

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.