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
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.
Notes
Real rum option: Want a grown-up twist? Sub in 1–2 teaspoons of real dark rum for the extract.
Chill your tools: For fluffier whipped cream, pop your mixing bowl and beaters in the fridge for 10 minutes before starting.
Flavor swaps: Try lime zest instead of orange for a tangy punch, or toss in toasted coconut flakes for extra texture.
Serving idea: This is amazing over grilled pineapple or alongside coconut cake!
Storage tip: Keep in an airtight container in the coldest part of your freezer. Best enjoyed within 1–2 weeks.
