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.
Ingredients
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
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.
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.
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