- 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 9×5″ 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.