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)
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.
Notes
Rum Extract Tip: It’s optional, but it really brings that classic Bahama Mama flavor to life! Totally kid-friendly once frozen.
Coloring Options: You can use natural food colorings or even fruit syrups (like strawberry or mango) to create a fun, fruity swirl.
Vegan Variation: Swap the heavy cream with coconut cream and use sweetened condensed coconut milk for a dairy-free version!
Storage: Store in an airtight container in the freezer for up to 2 weeks. Press parchment directly onto the surface to reduce ice crystals.
Serving Idea: Scoop into a pineapple half or colorful waffle cone for ultimate summer vibes!