1 cup miniature marshmallows
1/2 cup medium dry white wine or unsweetened apple juice
1 2/3 cups canned crushed pineapple, thoroughly drained, syrup reserved
1 1/4 cups cream, whipped
1/4 cup drained maraschino cherries, roughly chopped

Put marshmallows, wine or apple juice and pineapple syrup in a saucepan over low heat, stirring constantly, until the marshmallows have dissolved. Let cool.

Fold cream into cooled marshmallow mixture. Pour into a container, cover and freeze to the slushy stage. Beat well in a bowl. Fold crushed pineapple and cherries into the frozen mixture. Return to the container, cover and freeze until firm.

About 20 minutes before serving, transfer the ice cream to the refrigerator. Decorate each portion with pineapple cubes, maraschino cherry halves and frosted mint leaves.