1/2 gallon vanilla or pina colada ice cream
1 (48 oz.) can pineapple juice
1 (15 oz.) can coco lopez (cream of coconut)
1 (8 oz.) can crushed pineapple
15 oz. rum (I use 15 oz. coco lopez can to measure

Blend pineapple juice, coco lopez, crushed pineapple and rum. Then blend in ice cream, all in blender. Freeze.

To serve: Put several spoonfuls in blender along with 1/4 cup milk and blend.