Sichuan ice cream in a bowl

Sensational 5 Spice Ice Cream

5 spice ice cream recipe

5 spice ice cream

This one’s for all you spice lovers. I’m a big fan of spices but wasn’t sure that the combination I wanted to combine¬†were meant for ice cream. I’ll say from the start that the flavour is actually really good and I’d encourage anyone that’s sceptical to give it a try.

What I added to this 5 spice ice cream

The controversial spice I added was Pepper Sichuan (or Szechwan). This spice is made from berries that have a warm peppery fragrance, with citrus notes. The aftertaste provides a slightly numbing sensation on the tongue. Sichuan is commonly used in stirfrys and other meat dishes – a far cry from ice cream. I also included cinnamon sticks, star anise, nutmeg, and ground cloves.

Sichuan ice cream in a bowl
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5 Spice Sichuan Ice Cream Recipe

Spicy, flavor-filled ice cream with a hit of Sichuan.
Prep Time30 mins
Cook Time10 mins
Freeze time3 hrs
Total Time3 hrs 40 mins
Course: Dessert
Keyword: 5 spice, ice cream, sechuan


  • 1 1/2 cups thickened cream
  • 1 1/2 cups full cream milk
  • 1 cup sugar
  • 1 Tbsp skim milk powder
  • 2 star anise
  • 2 cinnamon sticks
  • Tbsp 2pepper Sichuan
  • 1 tsp ground cloves
  • 1 tsp nutmeg
  • 1 tsp salt
  • 4 egg yolks
  • 1 tsp vanilla


  • Add milk, cream, milk powder, sugar, salt and spices to a medium saucepan and heat on medium-high, stirring constantly, until milk is simmering.
  • Remove liquid from the heat and allow to cool then add to an airtight container and place in the fridge over night to allow flavours to infuse.
  • The next day, strain the liquid into a saucepan and cook on medium heat until simmering.
  • Meanwhile whisk yolks until light in colour then slowly pour 1 cup of the milk into the yolks while whisking.
  • Pour egg mixture back into the milk whilst stirring constantly.
  • Continue cooking until the liquid coats the back of a spoon. Don't allow it to boil.
  • Remove from heat, stir in vanilla, then allow to cool. Strain into an airtight container and place in fridge at least 3 hours.
  • Churn as per manufacturers instructions then pour into container and freeze for 3 hours or until hardened.


Add some chilli with your other spices to give your ice cream an extra kick of heat.

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