Get ready to taste the tropics with this Bahama Mama Ice Cream! Inspired by the beachy cocktail, this creamy frozen treat blends juicy pineapple, sweet cherry, rich coconut cream, and a splash of citrus for a vibrant, refreshing dessert. It’s non-alcoholic, ultra-creamy, and perfect for summer vibes in every scoop!

Why You’ll Love This Recipe

Tropical flavor explosion – pineapple, cherry, orange, and coconut
No churn – super easy, no ice cream maker needed
Perfect for summer – beachy, fruity, and refreshing
Kid-friendly & adult-approved – cocktail-inspired, no alcohol required

Ingredients for Bahama Mama Ice Cream

– Crushed pineapple (with juice) – tropical sweetness
– Maraschino cherries (chopped) – adds pops of fruity flavor
– Coconut cream or coconut milk (full fat) – for rich creaminess
– Sweetened condensed milk – smooth texture and sweetness
– Heavy whipping cream – helps create a fluffy, ice cream-like base
– Orange zest or orange juice – citrus kick
– Vanilla extract – smooth background flavor

Suggested Measurements:

• 1 can (8 oz) crushed pineapple, undrained
• ¾ cup chopped maraschino cherries
• 1 cup coconut cream (or the thick part of canned coconut milk)
• 1 (14 oz) can sweetened condensed milk
• 2 cups heavy whipping cream
• 1 tablespoon orange zest (or 2 tablespoons orange juice)
• 1 teaspoon vanilla extract

Instructions

Step 1: Whip the Cream
In a large bowl, whip the heavy cream with a hand mixer until stiff peaks form.

Step 2: Combine the Base
In a separate large bowl, mix the sweetened condensed milk, coconut cream, orange zest or juice, vanilla extract, pineapple (with juice), and chopped cherries.

Step 3: Fold It Together
Gently fold the whipped cream into the tropical fruit mixture until well combined and smooth.

Step 4: Freeze
Pour into a freezer-safe container. Smooth the top, cover tightly, and freeze for at least 6 hours or overnight until firm.

Prep Time:

15 minutes

Freeze Time:

6 hours

Total Time:

6 hours 15 minutes

Yield:

Makes about 6–8 servings

Substitutions and Variations

– Add a splash of rum extract for a true cocktail flavor
– Use mango or banana instead of pineapple for a twist
– Make it chunky with shredded coconut or crushed cookies
– Swirl in strawberry or cherry syrup for extra color and flavor

Extra Tips

– Chill your mixing bowl for faster whipped cream results
– Use full-fat coconut cream—not lite—for the creamiest texture
– Chop cherries small to avoid icy bites
– Add a layer of crushed graham crackers or cookies in the middle for texture

FAQ’s

1. Does this contain alcohol like the cocktail?
Nope! This version is non-alcoholic, but you can add rum extract or real rum (just 1–2 tsp) for a boozy twist.

2. Can I use coconut milk instead of cream?
Yes, but use the thick part from the top of a can of full-fat coconut milk. Avoid “lite” versions.

3. Can I add shredded coconut?
Absolutely! Add about ½ cup for more texture and coconut flavor.

4. Do I need an ice cream maker?
Nope—this is a no-churn recipe.

5. Can I use frozen fruit?
You can, but thaw and drain it well so it doesn’t water down the mixture.

6. Can I make this dairy-free?
Yes! Use coconut whipping cream and a dairy-free condensed milk.

7. How long will it last in the freezer?
Up to 2 weeks in an airtight container.

8. Can I use fresh pineapple and cherries?
Yes, just dice them finely and adjust the moisture levels (drain excess juice).

9. How do I serve it for guests?
Scoop into a chilled bowl and top with toasted coconut, a cherry, and maybe a paper umbrella for fun.

10. Can I make it in popsicle molds?
Definitely! Just pour into molds and freeze for fun tropical ice cream bars.

Conclusion

Creamy, fruity, and bursting with tropical vibes, this Bahama Mama Ice Cream is your ticket to paradise in a bowl. Whether you’re dreaming of the beach or planning a summer gathering, this easy frozen dessert brings all the sunshine you need—no passport required!

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