Bahama Mama Ice Cream

Bahama Mama Ice Cream is a tropical-inspired frozen treat that brings a splash of island flavor to every bite. Inspired by the classic Caribbean cocktail, this ice cream blends fruity notes like pineapple, coconut, and cherry with a creamy, smooth base. It’s refreshingly bold, a little indulgent, and tastes like vacation in a bowl. I love making it when I want a fun twist on homemade ice cream that feels like a beach getaway.

Why You’ll Love This Recipe

I love this ice cream because it’s both exotic and comforting. The flavors of pineapple, coconut, and cherry give it that sunny, beachy feel, while the creamy base makes it rich and satisfying. It’s a no-churn recipe if I want it easy, or I can use my ice cream maker for extra smoothness. Whether I’m serving it at a summer party or sneaking a scoop after dinner, this flavor always brings a smile.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

heavy cream
sweetened condensed milk
crushed pineapple (drained)
maraschino cherries (chopped)
shredded sweetened coconut
coconut extract
pineapple juice (optional)
white rum or rum extract (optional, for flavor)
red food coloring (optional, for a pink hue)

Directions

1. In a large bowl, I whip the heavy cream until stiff peaks form using a hand mixer.

2. In a separate bowl, I mix the sweetened condensed milk, crushed pineapple, chopped cherries, shredded coconut, coconut extract, and a splash of pineapple juice or rum if I’m using it.

3. I fold the whipped cream gently into the fruit mixture until fully combined.

4. If I want that signature pink color, I stir in a few drops of red food coloring.

5. I pour the mixture into a freezer-safe container, smooth the top, and cover.

6. I freeze the ice cream for at least 6 hours, or overnight, until firm.

Servings and timing

This recipe makes about 6 servings and takes just 15 minutes to prepare, plus at least 6 hours to freeze. It’s great to make ahead so it’s ready whenever I need a tropical treat.

Variations

Sometimes I swirl in some strawberry preserves for extra fruity flavor, or I add chunks of mango or papaya for more tropical flair. For a boozy version, I use real white rum instead of extract. I’ve also made a dairy-free version with coconut cream and plant-based condensed milk—it’s just as delicious.

Storage/reheating

I store Bahama Mama Ice Cream in an airtight container in the freezer for up to 2 weeks. To scoop easily, I let it sit at room temperature for 5–10 minutes before serving. No reheating needed—it’s perfect straight from the freezer.

FAQs

Can I make this without an ice cream maker?

Yes, I always use the no-churn method with whipped cream and sweetened condensed milk—it’s simple and creamy.

Does it actually taste like the Bahama Mama drink?

It’s inspired by the cocktail, with similar fruity flavors. I skip the alcohol or use rum extract to keep it family-friendly, but it still captures the vibe.

Can I make it dairy-free?

Yes, I’ve used coconut cream and dairy-free condensed milk with great results for a tropical, vegan version.

Will the fruit make the ice cream icy?

Not if I drain the fruit well. I also chop it finely so it blends smoothly into the base without hard chunks.

Can I add real alcohol to it?

Yes, but I keep it to 1–2 tablespoons of white rum. Too much will keep it from freezing properly.

Conclusion

Bahama Mama Ice Cream is one of those recipes that turns an ordinary day into a mini getaway. It’s sweet, fruity, and filled with tropical charm—perfect for warm weather, parties, or anytime I need a scoop of sunshine. It’s easy to make, even easier to enjoy, and guaranteed to become a freezer favorite.