Combine the tropical juice, lime and sugar and stir to dissolve.
Whisk in the cream until soft peaks form then fold in the pinepple pieces.
Pour into a 20cm square cake tin lined with baking paper and freeze until firm.
Remove from the freezer, arrange the biscuits on top then cut the ice cream to fit.
Sandwich the ice cream together with the biscuits and freeze again until firm.
Recipe by Katelyn Williams