Jamaican Callaloo Cream (Easy No-Churn Recipe)
If you think callaloo belongs only on a breakfast plate, think again. This Jamaican Callaloo Cream™ transforms one of Jamaica’s most beloved vegetables into a sweet, creamy, and refreshing frozen dessert.
Made with fresh callaloo, coconut milk, warm spices, and simple ingredients, this no-churn ice cream is easy to make and requires no ice cream maker. Callaloo is also a good source of iron, making this a fun and creative way to enjoy a nutrient-rich Jamaican staple.
Whether you’re looking for a unique Caribbean dessert, a dairy-free treat, or simply love trying new recipes, this Jamaican Callaloo Ice Cream is guaranteed to get people talking.
At Jerk Tavern, we call this Jamaican Callaloo Cream™ our sweet, creamy twist on traditional Callaloo Ice Cream
Why You’ll Love This Recipe
- A fun and unexpected Jamaican dessert
- Naturally vibrant green color
- Rich coconut flavor
- Easy to make at home
- Perfect for summer
- Great conversation starter at parties
Ingredients for Callaloo Ice Cream
- Callaloo – Gives the ice cream its vibrant green color, subtle earthy flavor, and unique Jamaican twist.
- Full-Fat Coconut Milk – Creates a rich, creamy texture while adding tropical coconut flavor.
- Heavy Cream – Adds richness and helps produce a smoother, creamier ice cream.
- Sweetened Condensed Milk – Sweetens the ice cream and helps keep the texture soft and scoopable.
- Brown Sugar – Adds sweetness along with hints of caramel and molasses flavor.
- Vanilla Extract – Enhances the overall flavor and balances the earthy notes of the callaloo.
- Ground Nutmeg – Adds warm Caribbean spice and depth of flavor.
- Ground Cinnamon – Contributes subtle warmth and complements the coconut and vanilla.
- Sea Salt – Balances sweetness and enhances all the other flavors.
Optional Mix-Ins
- Toasted Coconut Flakes – Add crunch and boost the coconut flavor.
- Rum Caramel Swirl – Adds richness, sweetness, and a Caribbean-inspired touch.
- Guava Jam Ripple – Provides fruity sweetness and a beautiful flavor contrast.
- Candied Plantains – Add texture and a sweet tropical flavor that pairs well with the coconut base.
How To Make Jamaican Callaloo Ice Cream
Prepare the Callaloo
Bring a pot of water to a boil and blanch the callaloo for 1 minute. Immediately transfer it to ice water to preserve the bright green color. Drain well and squeeze out excess moisture.
Blend
Add the callaloo and coconut milk to a blender. Blend until completely smooth.
Make the Ice Cream Base
Pour the blended mixture into a large bowl. Add the heavy cream, condensed milk, brown sugar, vanilla, nutmeg, cinnamon, and salt. Whisk until fully combined.
Chill
Cover and refrigerate for at least 4 hours or overnight.
Churn
Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions.
Freeze
Transfer to a freezer-safe container and freeze for 3 to 4 hours before serving.
Tips For Success
- Strain the blended callaloo mixture for the smoothest texture.
- Use full-fat coconut milk for the creamiest results.
- Chill the mixture thoroughly before churning.
- Do not skip squeezing excess water from the callaloo.
What Does Callaloo Ice Cream Taste Like?
Many people are surprised by how delicious this dessert is. The callaloo provides a mild earthy flavor similar to matcha, while the coconut milk and condensed milk create a rich and creamy base. Warm spices like nutmeg and cinnamon add a familiar Caribbean touch.
Frequently Asked Questions
Can I make this without an ice cream maker?
Yes. Pour the mixture into a loaf pan and freeze. Stir vigorously every 30 minutes for about 3 hours to reduce ice crystals.
Why is my ice cream grainy?
This is usually caused by callaloo fibers or ice crystals. Blending thoroughly and straining the mixture before freezing will help create a smoother texture.
Can I use frozen callaloo?
Yes. Thaw and drain well before blending.
Is this recipe vegan?
You can make it vegan by replacing the condensed milk and heavy cream with dairy-free alternatives.
Can I use canned Callaloo
Yes, you can use canned callaloo, just be sure to rinse off the salt. And blanch for 30 seconds to a minute.
More Jamaican Desserts You’ll Love
Copyright Notice
This Jamaican Callaloo Ice Cream recipe, including all written content, photographs, graphics, and original materials on this page, is the intellectual property of Jerk Tavern and is protected by copyright law.
You may share this recipe by linking directly to this post. However, copying, reproducing, republishing, distributing, or claiming this content as your own without written permission is strictly prohibited.
Unauthorized use of Jerk Tavern’s copyrighted content may result in copyright infringement claims, DMCA takedown notices, and other legal remedies available under applicable law.
Thank you for respecting and supporting original recipe creators.
Jamaican Callaloo Cream™ by Jerk Tavern
“Therefore, if anyone is in Christ, he is a new creation; old things have passed away; behold, all things have become new.” II Corinthians 5:17 NKJV
Wisdom
When the Holy Spirit enters into your life, you must be born again. We no longer are children walking in darkness. We must walk in light. Change and renew our minds from being carnal to spiritual. Start to focus on the things of God and focus less on the things of the world.
From serving ourselves and darkness to serving the true and living God in spirit and in truth. The eye is the lamp of the body so we must focus on things of the Light. Jesus is the way, the truth, and the life. He is the light that came into the world so as long as we continue in his word, pray and seek him daily we will see the Holy Spirit start to renew us.
The things we used to say and do we won’t do anymore. We will truly become his Sons and daughters once we are filled and led by his spirit. For we must walk by faith and not by sight to become Children of light in this world of darkness.
Jamaican Callaloo Ice Cream
Ingredients
For the Callaloo Base
- 2 cups fresh callaloo , washed and chopped
- 1 can full-fat coconut milk
For the Ice Cream
- 1 cup heavy cream
- ¾ cup sweetened condensed milk , to taste
- ⅓ cup brown sugar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ½ teaspoon rum extract , optional
- ¼ teaspoon ground nutmeg
- 1 teaspoon all spice
- 1 teaspoon cinnamon
- Pinch sea salt , to taste
Optional Mix-Ins
- Toasted coconut flakes
- Rum caramel swirl
- Guava jam ripple
- Candied plantains
Instructions
- Step 1: Prepare the Callaloo
- Bring a pot of water to a boil and blanch the callaloo for 1 minute. Immediately transfer it to ice water to preserve the bright green color. Drain well and squeeze out excess moisture.
- Step 2: Blend
- Add the callaloo and coconut milk to a blender. Blend until completely smooth.
- Step 3: Make the Ice Cream Base
- Pour the blended mixture into a large bowl. Add the heavy cream, condensed milk, brown sugar, vanilla, nutmeg, cinnamon, allspice, and salt. Whisk until fully combined.
- Step 4: Chill
- Cover and refrigerate for at least 4 hours or overnight.
- Step 5: Churn
- Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions.
- Step 6: Freeze
- Transfer to a freezer-safe container and freeze for 3 to 4 hours before serving.
No-Churn Callaloo Ice Cream Method
- Don’t have an ice cream maker? No problem! This Jamaican Callaloo Ice Cream can easily be made using the no-churn method.
- Prepare the callaloo ice cream mixture according to the recipe instructions.
- Pour the mixture into a loaf pan or freezer-safe container.
- Cover tightly with plastic wrap or a lid.
- Freeze for 1 hour.
- Remove from the freezer and stir vigorously with a whisk, spoon, or hand mixer to break up any ice crystals.
- Return to the freezer.
- Repeat the stirring process every 30 minutes for the next 2 to 3 hours.
- Once the ice cream reaches a thick and creamy consistency, cover and freeze until firm, about 4 additional hours or overnight.
No-Churn Success Tips
- Use full-fat coconut milk for the creamiest texture.
- Make sure the callaloo is well blended and strained before freezing.
- Chill the mixture before placing it in the freezer.
- Cover the surface of the ice cream with plastic wrap to help prevent ice crystals from forming.
- The result is a creamy, tropical Jamaican dessert that’s perfect for hot summer days.
Dairy-Free Callaloo Ice Cream
- Want to make this Jamaican Callaloo Ice Cream completely dairy-free? It’s easy!
- Substitute:
- Replace the heavy cream with **2 cups chilled coconut cream**
- Replace the sweetened condensed milk with **1 can dairy-free sweetened condensed coconut milk
- Everything else stays the same.
Dairy-Free Tips
- Chill the coconut cream overnight before whipping.
- Use full-fat coconut milk for the richest texture.
- Whip the coconut cream until light and fluffy before folding in the remaining ingredients.
- Freeze overnight for the best consistency.
- The result is a rich, creamy, tropical dessert with even more coconut flavor that pairs beautifully with the earthy notes of the callaloo.
Video
Notes
Final Thoughts
This Jamaican Callaloo Ice Cream proves that some of the most exciting recipes come from thinking outside the box. One scoop and you’ll have a dessert that’s uniquely Jamaican, surprisingly delicious, and guaranteed to get people talking. A Jerk Tavern Original 🇯🇲🍦 This Jamaican Callaloo Ice Cream recipe was created, tested, and photographed by Jerk Tavern. If you’d like to share this recipe, please link back to this post rather than copying and republishing the content or photos. Thank you for supporting original recipe creators. Jamaican Callaloo Cream™ is our sweet, creamy twist on traditional Callaloo Ice Cream.Nutrition
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