Bahama Mama Ice Cream Recipe: No-Churn, Creamy & Tropical

Craving a no-fuss tropical treat that tastes like vacation in a scoop? This Bahama Mama Ice Cream Recipe is your answer. It’s one of those easy ice cream recipes for kids that doesn’t even need a machine. Growing up, tropical dessert recipes meant bright colors, coconut kisses, and sticky fingers.

Now, I make this at home no churn, no stress just joy. It’s pure sunshine, the kind you can freeze and share.

A No-Churn Scoop of Sunshine You’ll Want Again and Again

This Bahama Mama Ice Cream Recipe isn’t just dessert it’s vacation in a pan. It’s the kind of homemade ice cream without machine that tastes like it came from your favorite beach-side creamery. My version? Soft, sweet, swirled with color, and loaded with coconut love.

The Ingredients Bahama Mama Ice Cream Recipe

• 1 ½ cups cold heavy whipping cream
• 1 (14 oz) can sweetened condensed milk
• 1 tsp coconut extract
• ½ tsp rum extract (optional for that island touch)
• Red and yellow food coloring or fruit syrups (optional swirl)
• ¼ cup shredded coconut (optional topping)
• Maraschino cherries (for that tropical pop)

Instructions Bahama Mama Ice Cream Recipe

Step 1: Whip it real good
In a chilled bowl, whip cold cream until stiff peaks form like a soft cloud that holds its shape.

• Stuffani’s truth: I once overwhipped it. It turned into butter. Lesson learned: watch for soft mountains, not butter bricks.

Step 2: Mix your magic
In another bowl, combine the sweetened condensed milk, coconut extract, and rum extract.

• Tip: This is your base your flavor bomb. Smell it. Smile. You’re halfway to tropical dessert recipes gold.

Step 3: Fold, don’t fight
Gently fold the milk mixture into your whipped cream. Not stir. Not beat. Fold.

• Kitchen wisdom: Treat it like a soft sweater if you’re rough, you’ll deflate it. Keep it airy. Dreamy.

Step 4: Make it pretty (optional but fun)
Divide and tint with food coloring or fruit syrups. Layer and swirl as you pour into a loaf pan.

• Fun twist: Want low carb ice cream alternatives? Skip the syrups, keep it pure. Still beautiful.

Step 5: Top & freeze
Sprinkle with coconut. Add cherries if you’re feeling fancy. Cover tightly and freeze 6+ hours or overnight.

• Stuffani’s whisper: When I unwrap it the next day, I swear it smells like vacation. Like mango trees and sun lotion and laughter. That’s what this is. Joy, frozen.

Step 6: Serve and slow down
Let it sit for 5–10 minutes before scooping. Trust me it’ll be worth the wait.

• Want more tropical goodness? Try my Painkiller Ice Cream Recipe or the ultra-vibrant Miami Vice Ice Cream for your next backyard party.

Ways to Make It Yours and Still Taste Like the Tropics

• Sometimes, I follow the recipe exactly.
• Other times, I riff off what I’ve got in the pantry and what kind of day it’s been.
• Because like most no churn ice cream recipes, this one is beautifully forgiving.

Quick swaps with whatever’s in your kitchen

Best Bahama Mama Ice Cream Recipe Tips:

• No rum extract? Use vanilla or almond for a softer tropical note
• Don’t want to use food coloring? Layer in mango or cherry fruit syrup for a natural swirl
• No maraschino cherries? Use dried pineapple bits for a chewy twist
• It’s one of those tropical dessert recipes that always works rain or shine

Want another fruity favorite? You’ll love the Tropical Sherbet Swirl Mocktail for a refreshing party sip.

Simple ways to make it your own

Best Bahama Mama Ice Cream Recipe Custom Ideas:

• Fold in chopped macadamia nuts or shredded coconut for texture
• Add a swirl of guava jam or raspberry compote for color and tang
• Want a dairy-free version? Use coconut whipped cream and plant-based condensed milk
• Looking for healthy summer desserts? Skip the toppings and go clean and creamy
• Pair with Easy Coconut Cream Pie for the ultimate tropical dessert table

Serving and Storing Bahama Mama Ice Cream

How to serve best Bahama Mama Ice Cream Recipe

Best Bahama Mama Ice Cream Recipe Tips:

• Let it sit for 5–10 minutes after pulling from the freezer it scoops softer
• Want to impress? Serve in chilled pineapple halves or coconut shells
• Add a cherry and paper umbrella for that “vacation-in-a-bowl” moment
• Serve it next to No-Bake Pineapple Heaven Cheesecake Dessert for full island energy
• It’s one of those easy ice cream recipes for kids that adults fight over too

How to store right Bahama Mama Ice Cream Recipe

Best Bahama Mama Ice Cream Recipe Storage Tips:

• Store in a loaf pan tightly wrapped in foil or cling film
• Keeps in the freezer for up to 2 weeks (if it lasts that long)
• For best texture, avoid opening and refreezing too often
• It’s one of the best coconut dessert ideas to batch-make for guests or gifts

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FAQs Bahama Mama Ice Cream Recipe

From My Freezer to Yours

• Some recipes are born from hunger. Others from memory.
• This Bahama Mama Ice Cream Recipe came from both.
• It’s what I reach for when the house is quiet and I want something that tastes like joy. It’s creamy, swirled with color, and never needs a machine just a bowl, a spoon, and a freezer.Bahama Mama Ice Cream Recipe.

Bahama Mama Ice Cream Recipe

• Author: Stuffani Borjat
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 6 hours
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Churn
• Cuisine: Tropical
• Diet: Vegetarian

Print Recipe

Pin Recipe

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Description

A no-churn Bahama Mama Ice Cream bursting with coconut flavor, swirled in tropical colors, and finished with shredded coconut and cherries. It’s summer frozen into every scoop without an ice cream machine.

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Ingredients

Scale 1x2x3x

1 ½ cups cold heavy whipping cream

1 (14 oz) can sweetened condensed milk

1 tsp coconut extract

½ tsp rum extract (optional for that island touch)

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

¼ cup shredded coconut (optional topping)

Maraschino cherries (for that tropical pop)

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Instructions

Step 1: Whip it real good
In a chilled bowl, whip cold cream until stiff peaks form like a soft cloud that holds its shape.

Step 2: Mix your magic
In another bowl, combine the sweetened condensed milk, coconut extract, and rum extract.

Step 3: Fold, don’t fight
Gently fold the milk mixture into your whipped cream. Not stir. Not beat. Fold.

Step 4: Make it pretty (optional but fun)
Divide and tint with food coloring or fruit syrups. Layer and swirl as you pour into a loaf pan.

Step 5: Top & freeze
Sprinkle with coconut. Add cherries if you’re feeling fancy. Cover tightly and freeze 6+ hours or overnight.

Step 6: Serve and slow down
Let it sit for 5–10 minutes before scooping. Trust me it’ll be worth the wait.

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Notes

For a dairy-free version, use coconut cream and condensed coconut milk.

For a fun twist, swirl in mango or strawberry puree.

Serve in cones or tropical glass bowls for a beachy vibe.

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Nutrition

• Serving Size: 1 scoop
• Calories: 245
• Sugar: 21g
• Sodium: 55mg
• Fat: 17g
• Saturated Fat: 11g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 23g
• Fiber: 0g
• Protein: 3g
• Cholesterol: 60mg

Keywords: bahama mama ice cream recipe, no churn ice cream, coconut desserts, tropical dessert recipes, homemade ice cream without machine