• 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.