HEART student showcases callaloo ice cream at 2026 symposium

Omar Brown, a student at the HEART College of Hospitality Services, used a 2026 symposium to present an unusual addition to Jamaica’s dessert conversation: ice cream made with callaloo.

Brown said he is the owner and founder of Rooted Flavors, an ice cream business focused on natural varieties. The brand, he said, works with flavours such as coconut and beetroot, along with other alternative ingredients.

For the symposium, Brown prepared a callaloo version of the frozen dessert, explaining that the vegetable can be worked into ice cream without making the product unpleasant or difficult to enjoy. He described the finished product as smooth, creamy and appealing once properly frozen.

Brown also showed the small ice cream maker used in the preparation process, noting that the mixture develops the familiar texture expected from regular ice cream after freezing. He said the colour of the callaloo ice cream was attractive and encouraged people to try it.

The presentation placed the student entrepreneur’s work at the intersection of hospitality training, local ingredients and product experimentation, with Rooted Flavors positioning itself around natural ice cream options.