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
Scale
- 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
- In a chilled bowl, whip cold heavy cream until stiff peaks form like a soft cloud that holds its shape.
- In another bowl, combine the sweetened condensed milk, coconut extract, and rum extract.
- Gently fold the milk mixture into your whipped cream. Do not stir or beat—fold gently to keep the mixture airy.
- Divide and tint with food coloring or fruit syrups if desired. Layer and swirl as you pour into a loaf pan.
- Sprinkle with shredded coconut and top with maraschino cherries. Cover tightly and freeze for at least 6 hours or overnight.
- Before serving, let it sit at room temperature for 5–10 minutes for easier scooping.
Notes
- Chill your mixing bowl and whisk for best whipping results.
- For a kid-friendly version, omit the rum extract.
- Use sugar-free condensed milk for a low-carb alternative.
- Add small chopped fruit chunks for extra tropical flavor.
Nutrition
- Serving Size: 1 scoop (about 1/8 of recipe)
- Calories: 290
- Sugar: 24g
- Sodium: 60mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg
Keywords: Bahama Mama Ice Cream, no-churn ice cream, tropical dessert, coconut ice cream, summer recipes