Pina Coladas - cooking recipe

Ingredients

1 gal. vanilla ice cream
3 to 4 (46 oz.) cans unsweetened pineapple juice
1 bottle lime juice (2 c. size)
8 c. rum
1 can coconut rum (1 or 1 1/2 c. size)
1 (6 oz.) can frozen limeade concentrate
3 cans water
2 cans light rum (use limeade can to measure)

Preparation

In a 1 1/2-quart freezer-safe bowl, combine limeade, rum and water.
Cover and freeze (mixture does not freeze solid).
Just before serving, place half of mixture in blender.
Cover and blend until slushy.
Repeat with rest.
Pour into cocktail glasses. Serve with 2 short straws.