Pina Colada Ice-cream Sandwich

This rowdy Pina Colada ice-cream sandwich delicacy combines typical dessert recipes with rounds of fresh pineapples. To prepare it, you should dip the sandwich in coconut rum and then wrap it with coconut ice cream. Put the mixture in the refrigerator for a few minutes for them to get firmer, and then drizzle the ingredients with a luscious chocolate and cocoa flake dip. These extra flavors go well with a cocktail on the deck or at the water's edge - complete with a maraschino icing on top.

How to make a Pina Colada ice-cream sandwich (just a reference):

• Step 1. Assemble all of the components. The pineapple should be peeled, sliced, and cored. In a big shallow plate, arrange these pineapple slices. Pour enough coconut rum to halfway soak the slices. Marinate the slices for 1 hour, turning them halfway through. Then the pineapple slices should be removed and softly tapped dry with kitchen towels.
• Step 2. Cut a slit in the bottom of the ice cream container. Cut and divide your ice cream into circles after removing the cover. Between two pineapple slices, you may sandwich a scoop of ice cream. Immediately freeze the blend until it becomes solid.
• Step 3. Microwave the chocolate chunks and avocado oil in 15-second intervals. Stir constantly until they are completely melted. Coat half of the frozen sandwiches with melted chocolate and toasted coconut flakes.