If you’ve ever dreamt of diving spoon-first into a creamy, tropical paradise, Bahama Mama Ice Cream (No-Churn) is the magical treat you simply have to try. This recipe brings together sunny flavors of coconut, pineapple, and just a touch of dark rum for that unmistakable Bahama Mama vibe, but in a rich, scoopable dessert. Best of all, you don’t need any fancy equipment — just a handful of ingredients and your freezer. Get ready to experience the feel of a beach vacation with every blissful bite of Bahama Mama Ice Cream (No-Churn)!
Ingredients You’ll Need
Each ingredient in this Bahama Mama Ice Cream (No-Churn) recipe is a star in its own right—working together, these six essentials create a vibrant, lush dessert bursting with tropical charm. Don’t skip or substitute: the magic is in the mix!
- Heavy whipping cream: Whipped into soft peaks, this gives the ice cream a cloud-like, luscious texture without the need for churning.
- Sweetened condensed milk: This adds just the right amount of sweetness while making the mixture wonderfully creamy and scoopable.
- Crushed pineapple (drained): Pineapple brings a tangy, fruity brightness—make sure it’s drained well so the ice cream stays creamy, not icy!
- Shredded coconut: For an irresistible chewy texture and a pure coconutty flavor in every bite.
- Dark rum: Just a couple of tablespoons bring depth and a subtle boozy warmth reminiscent of the classic cocktail.
- Vanilla extract: Enhances all the other flavors, tying together the tropical notes into one harmonious scoop.
How to Make Bahama Mama Ice Cream (No-Churn)
Step 1: Whip Up the Cream
Start by pouring your heavy whipping cream into a large, chilled mixing bowl. Using an electric mixer (or some good old elbow grease and a whisk), whip it until it forms soft peaks. You’re looking for that perfect stage where it holds its shape but still looks a bit billowy. This airiness is what makes your ice cream so wonderfully light.
Step 2: Mix the Tropical Base
In a separate bowl, stir together the sweetened condensed milk, well-drained crushed pineapple, shredded coconut, dark rum, and vanilla extract. This is where all the Bahama Mama Ice Cream (No-Churn) flavor powerhouses meet! Give it a good mix so everything is evenly distributed and the mixture smells like a vacation.
Step 3: Gently Fold
Now, take your time and gently fold the fluffy whipped cream into your tropical base. The goal is to keep as much air in the mixture as possible—don’t rush or stir too vigorously! Use a spatula and sweep around the outside and through the center until everything is combined and gorgeously creamy.
Step 4: Prepare for Freezing
Spoon the finished ice cream batter into a loaf pan or any freezer-safe container you have on hand. Smooth the top with a spatula. At this point, you’ll already be able to see the coconut flakes and pineapple dots peeking through—it’s as beautiful as it is tasty!
Step 5: Freeze to Perfection
Cover the container tightly with plastic wrap or a lid so your Bahama Mama Ice Cream (No-Churn) doesn’t pick up any odd freezer flavors. Pop it in the freezer for at least 4-6 hours, or until firm. Waiting is the hardest part, but trust me: it’s worth it!
How to Serve Bahama Mama Ice Cream (No-Churn)
Garnishes
When it comes to serving, you can easily elevate your Bahama Mama Ice Cream (No-Churn) with just a sprinkle or two. Top with extra toasted coconut flakes, a pineapple wedge, or even a bright red cherry for a nod to the original cocktail. A little lime zest adds unexpected zing!
Side Dishes
This tropical treat pairs beautifully with crisp coconut cookies, a handful of macadamia nuts, or thin slices of grilled pineapple. The creaminess balances out tart or crunchy sides, creating a dreamy dessert plate worthy of any summer celebration.
Creative Ways to Present
Scoop your Bahama Mama Ice Cream (No-Churn) into hollowed-out coconut shells for a whimsical, island-inspired serving. Or pile generous scoops onto a waffle cone, drizzle with passion fruit syrup, and garnish with edible flowers for a show-stopping finish. For parties, serve mini scoops in shot glasses with mini cocktail umbrellas – adorable, fun, and impossible to resist!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Bahama Mama Ice Cream (No-Churn), simply keep it tightly covered in the freezer-safe container you made it in. Press plastic wrap against the surface of the ice cream to prevent icy crystals and keep the texture just as creamy as day one. It should stay delightful for up to two weeks, though it rarely lasts that long!
Freezing
Bored with the same old store-bought frozen desserts? This ice cream is a revelation and freezes beautifully. Make it ahead for parties or impromptu treats. Just remember: let it sit on the counter for 5-10 minutes before scooping, so it softens enough to yield those perfect creamy scoops.
Reheating
Technically, you don’t reheat Bahama Mama Ice Cream (No-Churn)—but if it’s a bit too hard straight from the freezer, just leave it out at room temperature for several minutes. A gentle rest (no microwaves!) is all it takes for the flavors and texture to return to their dreamy, spoonable best.
FAQs
Can I leave out the rum for a non-alcoholic version?
Absolutely! The dark rum adds a hint of warmth and authenticity, but you can skip it to keep Bahama Mama Ice Cream (No-Churn) alcohol-free. You might want to add an extra splash of vanilla or a little pineapple juice to keep those flavors popping.
Do I need an ice cream maker for this recipe?
Nope! That’s the magic of Bahama Mama Ice Cream (No-Churn): all you need is a whisk (or mixer) and a freezer. The whipped cream provides fluffiness, so you’re never stuck hauling out bulky appliances.
Can I use light coconut milk instead of shredded coconut?
While coconut milk won’t provide the same chewy texture, you can experiment by adding a few tablespoons to the condensed milk mixture. If you want authentic coconut flavor and bits you can taste, stick with shredded coconut or toasted coconut flakes for a bolder result.
How do I prevent ice crystals in my homemade ice cream?
It’s all about minimizing moisture and air exposure. Drain your pineapple very well, tightly cover your container, and press a layer of plastic wrap against the surface before sealing. Following these steps helps ensure your Bahama Mama Ice Cream (No-Churn) stays extra creamy!
Can I double the recipe for a crowd?
Absolutely! This recipe doubles like a dream; just be sure to whip the cream in batches for maximum volume, and use a larger pan or divide into two containers for easier freezing and serving at your next beach party or summer gathering.
Final Thoughts
Treat yourself and your loved ones to the sunny, laid-back spirit of the islands with Bahama Mama Ice Cream (No-Churn). It’s simple, show-stopping, and as fun to make as it is to eat. I can’t wait for you to take that first decadent bite—let the tropical daydreams begin!
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Bahama Mama Ice Cream (No-Churn) Recipe
- Total Time: 4-6 hours (including freezing time)
- Yield: 6 servings
- Diet: Vegetarian
Description
Indulge in the tropical flavors of a Bahama Mama cocktail with this easy, no-churn ice cream recipe. Creamy coconut, sweet pineapple, and a hint of rum make this frozen treat a perfect summer dessert.
Ingredients
For the Ice Cream:
- 2 cups heavy whipping cream
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup crushed pineapple, drained
- 1/4 cup shredded coconut
- 2 tablespoons dark rum
- 1 teaspoon vanilla extract
Instructions
- Whip the Cream: In a large mixing bowl, whip the heavy cream until soft peaks form.
- Combine Ingredients: In a separate bowl, mix sweetened condensed milk, crushed pineapple, shredded coconut, rum, and vanilla extract.
- Fold in Whipped Cream: Gently fold the whipped cream into the pineapple mixture until fully combined.
- Freeze: Pour the mixture into a loaf pan, freeze for 4-6 hours until firm.
- Serve: Scoop and enjoy the tropical Bahama Mama Ice Cream!
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 290 kcal
- Sugar: 22g
- Sodium: 85mg
- Fat: 20g
- Saturated Fat: 13g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
