Bahama Mama Ice Cream (Print Version)
Lush coconut and a hint of rum swirl together in this tropical Bahama Mama ice cream treat.
# Ingredients:
→ Ice Cream Base
01 -
1 1/2 cups cold heavy whipping cream
02 -
1 (14-ounce) can sweetened condensed milk
03 -
1 teaspoon coconut extract
04 -
1/2 teaspoon rum extract or 1/2 teaspoon real rum
→ Optional Swirls & Toppings
05 -
Red or yellow food coloring or fruit syrups, for swirling
06 -
1/4 cup shredded coconut, for topping
07 -
Maraschino cherries, for garnish
# Steps:
01 -
In a chilled mixing bowl, whip the cold heavy whipping cream using a whisk or hand mixer until stiff peaks form, achieving a light and airy texture.
02 -
In a separate bowl, thoroughly combine the sweetened condensed milk with coconut extract and rum extract, mixing until completely smooth and integrated.
03 -
Gently fold the condensed milk mixture into the whipped cream using a spatula, taking care to preserve the airy structure.
04 -
If desired, tint portions of the mixture with a few drops of food coloring or fruit syrup, then layer and swirl these into a loaf pan or freezer-safe container for a marbled effect.
05 -
Evenly sprinkle shredded coconut over the top and add maraschino cherries if using. Cover the container and freeze for a minimum of 6 hours or overnight until firm.
06 -
Allow the ice cream to sit at room temperature for 5 to 10 minutes before scooping to achieve the ideal creamy consistency.
# Notes:
01 -
For optimal results, ensure the mixing bowl and whisk are well-chilled before whipping the cream to achieve full volume.