Ingredients:

  • 3 cups vanilla bean ice cream
  • 2 cups frozen pineapple chunks
  • 0.5 cup cream of coconut
  • 0.5 cup pineapple juice
  • 0.25 cup whipped cream
  • 2 maraschino cherries
  • 2 fresh pineapple wedges
  • 1 tbsp toasted shredded coconut

Instructions:

  1. Place two tall milkshake glasses in the freezer for 5 minutes to chill before starting the recipe.
  2. Add the liquid ingredients (pineapple juice and cream of coconut) to the blender first, followed by the frozen pineapple chunks and vanilla ice cream.
  3. Pulse the blender 5–6 times to break up the frozen fruit, then blend on high for 30–45 seconds until the mixture is thick, opaque, and pale yellow.
  4. Pour the mixture into the chilled glasses and top with whipped cream, a maraschino cherry, a pineapple wedge, and a sprinkle of toasted coconut.