Pineapple Upside Down Cake Ice Cream

Preheat oven to 400ºF.

Lightly grease a rimmed baking sheet and place drained pineapple chunks in a single layer. Bake for 20 minutes, stirring halfway though. Remove from oven, cool slightly, and place in a food processor. Pulse until pineapple has been fully crushed, or until desired texture has been reached.

At the same time, mix together drained cherries, brown sugar, and cornstarch, and place in a small (lightly greased) glass baking pan. Bake for 20 minutes, stirring halfway through. Remove from oven, cool slightly, and mash with a potato masher.

Mix together sweetened condensed milk, yellow cake mix, and melted butter together until well combined. Stir in roasted pineapple and cherries. Set aside.

Whip chilled heavy whipping cream until stiff peaks form. Gently fold whipped cream into sweetened condensed milk mixture.

Gently pour ice cream into a large tupperware container and place the lid on. Place in the freezer until hard (about 6 hours).

Serve, drizzled with vanilla bourbon salted caramel (recipe on my website!) and enjoy!