With just 5 ingredients, this rum punch recipe makes it easy to create an instant paradise anytime, anywhere.
146-ounce can (about 6 cups) pineapple juice
1literor about 4 cups Malibu Original rum
1pintor 2 cups coconut ice cream*
1pintor 2 cups mango sorbet
2litersor about 8 cups Canada Dry ginger ale
In a punch bowl, very large pitcher, or drink dispenser (the vessel should hold at least 1.5 gallons), stir together the pineapple juice and rum. Add the ice cream and sorbet in scoops. Pour the ginger ale over the top. Mix gently, ladle or pour into individual glasses, and serve.