Bahama Mama Ice Cream
There’s just something magical about the combination of pineapple, coconut, and that hint of tropical sweetness that transports you straight to a beachside paradise. That’s exactly what inspired me to make this Bahama Mama Ice Cream. It all started when I wanted a quick, no-fuss dessert that could beat the summer heat without requiring an ice cream machine. I’ve always been a fan of island flavors, and the mix of coconut extract and a touch of rum extract gives this treat such a warm, sunny vibe. The first time I made it, my kids were so intrigued by the tropical aroma wafting from the kitchen that they couldn’t wait for it to freeze. When we finally scooped it into colorful cups and topped each one with a cherry, their faces lit up in delight—it felt like an instant mini vacation. Even my husband, who isn’t much of a dessert person, went back for seconds! This recipe has since become a staple for family gatherings, after-dinner treats, and even those late-night cravings when we want something sweet yet refreshing. It’s smooth, creamy, and brimming with flavor, but best of all, it’s incredibly easy to make. With no churning required and only a handful of ingredients, it’s the perfect go-to recipe for busy families who still want something special.
Questions I Often Get Asked About This Recipe
Can I make this ice cream without rum extract?
Yes! If you prefer not to use rum extract, you can simply omit it or replace it with vanilla extract for a more traditional flavor.
Do I need an ice cream machine?
Nope! This is a no-churn recipe, which means all you need is a bowl, a whisk, and a freezer.
How long does it take to freeze?
Ideally, you should freeze it for at least 4–6 hours or overnight for the best texture.
Can I add mix-ins like fruit or nuts?
Absolutely. Chopped pineapple, mango chunks, or even toasted coconut flakes make fantastic additions.
What You Need to Make Bahama Mama Ice Cream
1 (14 oz) can sweetened condensed milk
1 teaspoon coconut extract
½ teaspoon rum extract
2 cups heavy cream, chilled
1 cup crushed pineapple (optional, for extra flavor)
Maraschino cherries, for topping (optional)
Large mixing bowl, whisk (or electric mixer), and freezer-safe container
How to Make Bahama Mama Ice Cream
In a large mixing bowl, whisk together the sweetened condensed milk, coconut extract, and rum extract until fully combined.
In a separate bowl, whip the heavy cream until soft peaks form.
Gently fold the whipped cream into the condensed milk mixture until smooth and fluffy.
If desired, fold in crushed pineapple for extra tropical flavor.
Transfer the mixture into a freezer-safe container, cover, and freeze for at least 4–6 hours or overnight until firm.
Scoop into cups or bowls, top with a maraschino cherry, and serve immediately.
Tips for Making the Best Bahama Mama Ice Cream
Use chilled heavy cream for faster whipping and a smoother texture.
For a more intense tropical flavor, add finely shredded coconut or an extra splash of coconut extract.
Freeze the mixture in a shallow container for quicker freezing.
Add pineapple chunks just before freezing to avoid excess water content.
Serve with waffle cones or tropical drink umbrellas for a fun island vibe!
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “Absolutely loved it! Made it for a BBQ, and it was a huge hit. Tasted like a beach vacation in a cup.” – Emma L.
⭐️⭐️⭐️⭐️ “Very creamy and delicious, but I think I’ll add extra pineapple next time for more fruitiness.” – James P.
⭐️⭐️⭐️⭐️⭐️ “Super easy to make. My kids couldn’t stop eating it. The coconut flavor is perfect!” – Rachel M.
⭐️⭐️⭐️⭐️ “It was good, but I’m not a fan of coconut extract. Might try vanilla instead next time.” – Mark D.
⭐️⭐️⭐️⭐️⭐️ “Perfect summer treat! No ice cream machine needed, which is great for busy moms like me.” – Hannah S.
Printable Recipe
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Bahama Mama Ice Cream
This creamy Bahama Mama Ice Cream is a no-churn tropical delight featuring coconut extract, rum extract, and optional pineapple for an extra island vibe. Perfect for hot summer days, this quick and easy recipe requires no ice cream machine and delivers smooth, rich flavors that taste like a vacation in every bite.
Ingredients
- 1 (14 oz) can sweetened condensed milk
- 1 teaspoon coconut extract
- ½ teaspoon rum extract
- 2 cups heavy cream, chilled
- 1 cup crushed pineapple (optional, for extra flavor)
- Maraschino cherries, for topping (optional)
- Large mixing bowl, whisk (or electric mixer), and freezer-safe container
Instructions
- In a large mixing bowl, whisk together the sweetened condensed milk, coconut extract, and rum extract until fully combined.
- In a separate bowl, whip the heavy cream until soft peaks form.
- Gently fold the whipped cream into the condensed milk mixture until smooth and fluffy.
- If desired, fold in crushed pineapple for extra tropical flavor.
- Transfer the mixture into a freezer-safe container, cover, and freeze for at least 4–6 hours or overnight until firm.
- Scoop into cups or bowls, top with a maraschino cherry, and serve immediately.
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