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There’s nothing quite like the magic of a tropical dessert on a hot summer day—and I just have to say thank you for being here to share this one with me! Whether you’re lounging by the pool or dreaming of beach breezes from your kitchen, this Bahama Mama Ice Cream (No-Churn) recipe is everything you need to bring the island vibe to your dessert bowl.

This creamy, fruity, and flavor-packed no-churn ice cream brings together coconut, pineapple, cherries, and a burst of citrus zest—all without an ice cream machine! It’s as easy as it is delicious, and yep, it tastes just like vacation.

What Is Bahama Mama Ice Cream?

Let’s talk flavor: this ice cream is inspired by the tropical cocktail classic—the Bahama Mama. Instead of booze, we’re blending coconut extract, a hint of rum flavor, juicy pineapple, sweet maraschino cherries, and a little orange zest to make something refreshingly unique. It’s rich, fruity, and perfectly indulgent, with no machine and no fuss.

Reasons to Love This Recipe

No ice cream maker needed! Just a bowl and a mixer.
Tropical flavors that feel like a beach vacation in a bowl.
Quick prep time – just 15 minutes before it heads to the freezer.
Kid-friendly and easily customizable.
Perfect make-ahead dessert for parties, BBQs, or lazy weekends.

What Does Bahama Mama Ice Cream Taste Like?

Imagine spoonfuls of creamy coconut melting on your tongue, followed by bursts of tangy-sweet pineapple and cherry, with that surprise zing of orange zest rounding it all out. It’s lush, tropical, and cool—like a frozen version of sunshine. The flavor balance is smooth and bright without being too sweet.

Benefits of This Ice Cream Recipe

No-churn = zero special equipment
Long shelf-life in the freezer (if it lasts that long!)
Versatile—easy to adapt with other fruits or mix-ins
A fun way to get creative with tropical flavors at home

Ingredients for Bahama Mama Ice Cream

Here’s what you’ll need to whip this up:

1½ cups heavy whipping cream (cold)
1 (14 oz) can sweetened condensed milk
1 tsp coconut extract
½ tsp rum extract (or real rum, optional!)
½ cup crushed pineapple, drained
¼ cup chopped maraschino cherries
Zest of 1 orange

Tools You’ll Need

Nothing fancy here—just the basics!

Hand or stand mixer
Two mixing bowls
Rubber spatula
Loaf pan or freezer-safe container
Zester or fine grater

Ingredient Additions & Substitutions

Want to put your own spin on it? Here are a few suggestions:

Real rum: Sub 1–2 tsp of actual dark rum for a boozy adult version.
Other fruits: Mango chunks or diced papaya would be delicious here!
Coconut flakes: Toasted or plain shredded coconut adds a fun texture.
Citrus swap: Lime zest can replace orange for a tangier twist.
Non-dairy version: Use coconut cream in place of heavy cream (though texture will differ slightly).

How to Make Bahama Mama Ice Cream (No-Churn)

Step 1: Whip the Cream

In a large mixing bowl, use a hand mixer to beat the cold heavy whipping cream until stiff peaks form. This takes about 3–4 minutes.

Pro tip: Cold cream + chilled bowl = best volume!

Step 2: Mix the Base

In a separate bowl, whisk together the sweetened condensed milk, coconut extract, rum extract (or real rum), and orange zest until smooth and fragrant.

Step 3: Combine

Gently fold the condensed milk mixture into the whipped cream with a spatula. Be careful not to deflate the whipped cream—use soft, circular motions.

Step 4: Add the Fruits

Fold in the crushed pineapple and chopped maraschino cherries. Don’t overmix—just enough to distribute the fruit evenly.

Step 5: Freeze

Pour the mixture into a loaf pan or airtight container. Smooth out the top, cover with plastic wrap or a tight-fitting lid, and freeze.

Step 6: Chill Time

Freeze for at least 6 hours, or overnight for best scoopability.

What to Serve with Bahama Mama Ice Cream

I promised you versatile, and here’s proof! Try pairing it with:

A slice of toasted pound cake
Coconut macaroons on the side
A splash of pineapple rum for an adult float
Fresh tropical fruit like mango, kiwi, or papaya
Crushed graham crackers or toasted nuts for a bit of crunch

Tips for Making No-Churn Ice Cream

Use very cold cream for maximum volume.
Don’t skip the folding technique—it keeps the ice cream light.
Let the ice cream sit for 5–10 minutes before scooping for a creamier texture.
For extra texture, swirl in maraschino syrup or coconut cream before freezing!

Storage Instructions

Store this ice cream in an airtight container in the coldest part of your freezer. It keeps beautifully for up to 2 weeks, though the texture is best in the first 5–7 days. If it gets too hard, let it sit on the counter for a few minutes before scooping.

FAQs About Bahama Mama Ice Cream

Can I use real rum instead of extract?

Absolutely! 1–2 teaspoons of dark or spiced rum adds great depth. Just note it can slightly soften the ice cream’s set texture.

Can I use Cool Whip instead of whipping cream?

Technically yes, but the flavor and richness won’t be the same. For best taste and texture, stick to freshly whipped cream.

Can I make this dairy-free?

Yes, try using full-fat coconut cream and sweetened condensed coconut milk. The texture will be slightly different, but still delicious!

Can I double the recipe?

Definitely! Just make sure you have enough freezer space and a large enough container.

Conclusion

This Bahama Mama Ice Cream (No-Churn) is your one-way ticket to tropical bliss—without a blender, without an ice cream maker, and without stress. It’s the kind of summer dessert that makes you feel like you’re sipping cocktails under a palm tree, no passport required.

Want more sunny sweetness in your life? Try these other peachy-keen favorites:

Peach Cobbler Ice Cream (No-Churn)
Grilled Peaches with Honey Whip
Peach Mango Sorbet

If you make this recipe, please leave a review and share your photos on Pinterest! I love seeing how you all bring these dreamy desserts to life.

Nutritional Information (Approx. per ½-cup serving)

Calories: 270
Fat: 16g
Saturated Fat: 10g
Carbohydrates: 28g
Sugar: 25g
Protein: 3g

Bahama Mama Ice Cream (No-Churn)

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Author: claire

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Description

Bring the island vibes straight to your freezer with this creamy, fruity Bahama Mama Ice Cream—no ice cream maker needed! Packed with coconut, pineapple, cherries, and a zing of fresh orange zest, this no-churn treat tastes like a tropical getaway in every bite. It’s easy, quick to prep, and perfect for hot days or backyard BBQs. Scoop it, share it, and soak up those summer flavors!

Ingredients

1½ cups heavy whipping cream (cold)

1 (14 oz) can sweetened condensed milk

1 tsp coconut extract

½ tsp rum extract (or 1–2 tsp real rum, optional)

½ cup crushed pineapple, drained

¼ cup chopped maraschino cherries

Zest of 1 orange

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Instructions

Whip the cream: In a large mixing bowl, beat the cold heavy whipping cream until stiff peaks form (about 3–4 minutes) using a hand mixer.

Make the base: In a separate bowl, whisk together the sweetened condensed milk, coconut extract, rum extract (if using), and orange zest until smooth.

Fold gently: Using a spatula, gently fold the condensed milk mixture into the whipped cream until just combined and fluffy—don’t overmix!

Add the fruit: Fold in the crushed pineapple and chopped cherries until evenly distributed.

Freeze: Pour the mixture into a loaf pan or airtight container. Smooth out the top, cover, and freeze for at least 6 hours or overnight, until firm.

Scoop & enjoy: Let sit for 5–10 minutes before scooping for the creamiest texture.