If you’ve ever wished you could bottle up the essence of a beachside getaway and enjoy it on a spoon, this Bahama Mama Ice Cream is your answer! Creamy, fruity, and impossibly easy, this no-churn ice cream brings the island cocktail vibes straight to your kitchen — no ice cream machine required.

Right after the H1, here’s your focus keyword: Bahama Mama Ice Cream is a tropical-inspired frozen treat that’s as beautiful to look at as it is to eat — swirled with vibrant colors, topped with cherries and coconut, and bursting with coconut and rum flavor (no alcohol needed!).

What Is Bahama Mama Ice Cream?

Inspired by the popular tropical cocktail, Bahama Mama Ice Cream combines the lush flavors of coconut and rum (without any actual alcohol!) into a velvety no-churn dessert. Imagine your favorite poolside drink turned into a cold, creamy dessert — it’s everything you want on a sweltering day.

It starts with just two main ingredients — whipped cream and sweetened condensed milk — and turns into magic with coconut and rum extracts. It’s tropical, rich, and fun to swirl with bright sunset colors, mimicking the look of that signature drink.

Reasons to Love This Bahama Mama Ice Cream

There’s so much to adore about this recipe. I’ve made it for backyard parties, beach potlucks, and even just because I was craving something cold and festive — and it never disappoints. Here’s why you’ll fall in love too:

No-churn = no stress! No ice cream maker? No problem.
Ready in minutes (plus a bit of freezer time).
Infused with tropical flavor — coconut and rum? Yes, please!
Totally customizable with fruit swirls, colored layers, or even a splash of actual liqueur if you’re feeling adventurous.
Looks like a sunset in a pan — beautiful when served in scoops or cones.

What Does Bahama Mama Ice Cream Taste Like?

If vacation had a flavor — this would be it. The coconut extract delivers that creamy, sweet tropical base. The rum extract brings a depth and warmth reminiscent of the drink, without any alcohol. Add in the optional food coloring or syrups and you get not just flavor, but a visual treat too.

The texture? Ultra-creamy and soft, especially if you let it sit out for a few minutes before scooping. And don’t skip the shredded coconut on top — it adds just the right touch of texture and flavor.

Ingredients for Bahama Mama Ice Cream

Here’s everything you need for this luscious tropical ice cream:

1 ½ cups heavy whipping cream, cold
1 (14 oz) can sweetened condensed milk
1 tsp coconut extract
½ tsp rum extract (optional but highly recommended!)
Red and yellow food coloring or fruit syrups (optional, for colorful swirls)
¼ cup shredded coconut (optional topping)
Maraschino cherries (optional garnish)

Kitchen Tools You’ll Need

Minimal tools, maximum payoff!

Electric hand mixer or stand mixer
Mixing bowls (chill one for best results)
Silicone spatula
Loaf pan or freezer-safe container
Measuring spoons
Toothpicks or a knife (for swirling)

Optional Additions & Substitutions

I promised you versatile, and here’s proof!

Add pineapple juice: Replace part of the sweetened condensed milk with a few tablespoons of pineapple juice for a piña colada twist.
Use real rum: Add a tablespoon of dark or coconut rum if you’re not serving to kids.
Try fruit syrups: Strawberry, mango, or even guava syrup can create gorgeous ribbons of flavor.
Make it vegan: Use coconut cream instead of whipping cream and sweetened condensed coconut milk.

How to Make Bahama Mama Ice Cream (Step-by-Step)

This is the fun part — and the easiest homemade ice cream you’ll ever make.

1. Whip the Cream

In a chilled bowl, beat the cold heavy whipping cream on high speed for 3–4 minutes until stiff peaks form. It should be thick and hold its shape.

2. Mix the Base

In a separate bowl, stir together the sweetened condensed milk, coconut extract, and rum extract (if using) until smooth and well combined.

3. Fold Together

Gently fold the condensed milk mixture into the whipped cream with a spatula. Take your time here — you don’t want to deflate that fluffy whipped cream!

4. Add Color or Syrup (Optional)

Divide the mixture into two or three bowls. Tint each one with a drop or two of food coloring or swirl in fruit syrup. Then layer them into your loaf pan, using a knife to swirl them together slightly.

5. Top and Freeze

Sprinkle with shredded coconut and add a few cherries on top. Cover tightly with foil or plastic wrap and freeze for at least 6 hours or overnight.

What to Serve With Bahama Mama Ice Cream

This is delicious enough to serve solo — but if you want to go the extra mile:

Scoop into waffle cones and top with more maraschino cherries
Serve in a pineapple half for full island vibes
Pair with grilled pineapple or mango slices
Drizzle with chocolate syrup or coconut caramel

Tips for Making the Perfect Bahama Mama Ice Cream

Use cold cream for the fluffiest whip.
Don’t overfold — gently combine the base to keep it airy.
Chill your mixing bowl for better results when whipping cream.
Cover tightly before freezing to avoid ice crystals.
Let it sit out for 5–10 minutes before scooping for a creamier texture.

How to Store Bahama Mama Ice Cream

Store your ice cream in an airtight freezer-safe container (a loaf pan covered tightly with foil works too). It will keep well for about 2 weeks in the freezer — if it lasts that long!

Pro tip: Press a piece of parchment paper directly onto the surface before sealing to help prevent freezer burn.

Frequently Asked Questions

Can I make this ice cream without rum extract?

Absolutely! It’ll still taste tropical and creamy with just the coconut extract.

Is it safe for kids?

Yes! As long as you skip real rum and use rum extract (which is alcohol-free once mixed and frozen), it’s completely safe.

Can I use low-fat ingredients?

For best texture, stick with full-fat cream and condensed milk. Lower fat versions may lead to icier results.

Can I add real fruit chunks?

Yes! Just be sure to pat them dry first — too much moisture can cause ice crystals.

Why You’ll Fall in Love with This Recipe

Bahama Mama Ice Cream is more than just a dessert — it’s a vibe. With its tropical flavor, bright color swirls, and ultra-creamy texture, it’s perfect for parties, staycations, or just celebrating sunshine.

It’s also so beginner-friendly that even your kids can help make it (and definitely eat it!).

More Peachy & Tropical Treats You Might Love

Peach Cobbler Ice Cream
Grilled Pineapple with Honey and Lime
Coconut Mango Smoothie Bowls
No-Bake Tropical Cheesecake Cups

Share the Love!

Made this Bahama Mama Ice Cream? I’d love to see it!
Leave a review below, or share a photo on Pinterest and tag me — especially if you did the color swirl! I’m kicking myself for not having shot it during golden hour!

Nutritional Information (Approx. per ½ cup serving)

Calories: 260
Fat: 16g
Carbohydrates: 26g
Sugar: 24g
Protein: 3g

Bahama Mama Ice Cream: A Tropical No-Churn Dream

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Author: claire

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Description

Bahama Mama Ice Cream is a no-churn tropical dream made with creamy coconut, a hint of rum flavor, and swirls of sunset-inspired color. It’s everything you love about the iconic island cocktail — in scoopable, frozen form! With just a few ingredients and no special tools needed, it’s perfect for hot summer days, backyard parties, or whenever you’re craving something fruity and fun.

Ingredients

1 ½ cups heavy whipping cream (cold)

1 (14 oz) can sweetened condensed milk

1 tsp coconut extract

½ tsp rum extract (optional, for that tropical kick)

Red and yellow food coloring or fruit syrups (optional, for the swirl)

¼ cup shredded coconut (optional topping)

Maraschino cherries (optional, for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Whip the cream: In a chilled mixing bowl, whip the cold heavy cream on high speed until stiff peaks form (about 3–4 minutes).

Prepare the base: In a separate bowl, mix together the sweetened condensed milk, coconut extract, and rum extract (if using) until fully combined.

Fold together: Gently fold the sweetened milk mixture into the whipped cream using a spatula. Mix just until incorporated — don’t overmix!

Add color (optional): If using food coloring or fruit syrup, divide the mixture into 2–3 bowls, tint each portion, and swirl them together as you layer the mix into a loaf pan or freezer container.

Top it off: Sprinkle the top with shredded coconut and place a few maraschino cherries for a festive finish.

Freeze: Cover tightly with foil or plastic wrap and freeze for at least 6 hours or overnight until firm.

Serve & enjoy: Let it sit at room temperature for 5–10 minutes before scooping for the creamiest texture.