Piñanada

Place mixing bowl and whisk attachment in freezer for 30 minutes. Place 2 cups pineapple in blender. Blend for 30 seconds. Transfer to a small saucepan and simmer over medium heat until pineapple reduces about 1 cup. Set aside to cool completely. Using a stand mixer with whisk attachment and bowl from the freezer, whisk heavy cream until soft peaks form. Add sweetened condensed milk, cooled pineapple and food coloring (optional) and fold until completely mixed. Transfer mixture to a loaf pan, top with remaining pineapple chunks, cover with plastic wrap and chill 4 hours to overnight. Add chamoy sauce and tajin to serving glasses, add 1-2 scoops pineapple ice cream and top with more chamoy sauce and Tajin.