Ice Cream Slush

I put a few recipes in my organizations cookbook and when I received my copy, I came accross this interesting recipe. I went and bought the ingredients, made it, tried it and it is now my new favorite slush. Bottoms up. Cooking time is freezing time.

• Ready In: 24 hrs 5 mins
• Serves: 20-30
• Yields: 1 bucket

Ingredients

• 2  liters  of good quality vanilla ice cream, softened
• 6  cups  unsweetened pineapple juice (*)
• 1 (26 ounce) bottle  coconut rum

Directions

1. Mix all the above ingredients together, thoroughly, I use a Braun hand mixer.
2. Pour into large container and freeze.
3. Part way through freezing, stir again as ice cream and liquid will seperate.
4. To serve, scoop into large glasses, about 2/3 full.
5. Add ginger ale or 7-up. Mix.
6. *Instead of unsweetened pineapple juice, I also used Dole Pina Colada Fusion.