1In a large plastic container, combine ice cream, crushed pineapple, coconut cream, pineapple juice and rum. Mix well and slowly stir in the lemon-lime soda. Freeze for 4 hours or until slushy.
Ingredients
30 servings
cals
1/2 gallon vanilla ice cream, softened
1 (20 ounce) can crushed pineapple
1 (8 ounce) can sweetened cream of coconut (such as Coco Lopez)