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

What’s the easiest homemade ice cream that tastes like a vacation? This Bahama Mama Ice Cream Recipe no churn, no fuss, all creamy joy. I grew up in a kitchen that never slept. My mom came home from nursing shifts and still cooked with love, not perfection.

This recipe’s my way of continuing that. It’s one of those easy summer desserts for families and kid-friendly dessert ideas at home that brings magic with every scoop.

Bahama Mama Ice Cream Recipe

• It’s not just dessert. It’s a sigh at the end of a long day.
• My mom worked doubles but still came home and made something sweet.

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)

Stuffani’s Heart
This isn’t just one of those family desserts for hot weather it’s my escape button. No machines. No mess. Just a bowl, a spoon, and a memory of barefoot summer days

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.

Stuffani’s Real Talk:
Overmixing ruins the dream. Be gentle. It’s dessert, not boot camp.

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.

Stuffani’s Whisper:
I’ve done this step with my kids on a rainy day. It turned into a sunset-colored masterpiece. Imperfect swirls, perfect memories.

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.

Stuffani’s Reminder:
Dessert isn’t just food. It’s pause. It’s presence. It’s love you can eat with a spoon.

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

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.

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

Stuffani’s whisper:
I once made this with nothing but whipped cream, condensed milk, and blind hope.
The swirl wasn’t pretty but the smiles around my table were everything.

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
• Pair with Easy Coconut Cream Pie for the ultimate tropical dessert table

Stuffani’s advice:
Don’t wait for a picture-perfect kitchen.
This recipe? It’s made for sticky fingers and second scoops.
Messy swirls, loud laughs, and joy that melts slowly. That’s the win.

Serving and Storing Bahama Mama Ice Cream

• Hot kitchen. Long day. Tired feet.
• But this? One scoop brings back the breeze.

How to serve best Bahama Mama Ice Cream Recipe

Best Bahama Mama Ice Cream Recipe Tips:

• Scoop into bowls, cones, or teacups whatever makes you feel fancy
• Top with maraschino cherries, toasted coconut, or crushed pineapple
• Pair with warm banana bread or graham crackers for crunch and contrast
• Serve it next to No-Bake Pineapple Heaven Cheesecake Dessert for full island energy

Stuffani’s Note:
I’ve eaten this straight from the container, midnight style.
I’ve also plated it in vintage teacups for guests. Both ways? Pure joy.

How to store right Bahama Mama Ice Cream Recipe

Best Bahama Mama Ice Cream Recipe Storage Tips:

• Smooth the top before freezing it scoops easier later
• 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

Stuffani’s Whisper:
Sometimes I hide the last scoop in the back of the freezer.
Because yes I believe moms deserve secret dessert stashes too.

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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