For the 5-Spice Ice Cream
  • Store-bought vanilla ice cream
  • Chinese 5-spice powder
For the Soy Toffee Sauce
  • 4 ounces butter
  • 113 grams dark brown sugar
  • 125 grams heavy cream
  • A pinch salt
  • 2 teaspoons soy sauce
  • 2 teaspoons balsamic vinegar
For the Sesame Crunch
  • 4 egg whites
  • 4 cups sugar
  • 2 cups white/black mixed sesame seeds
  • 1 teaspoon Chinese “11 spice”
For the Sesame Whip
  • 6 cups heavy cream
  • 1 can sweetened condensed milk
  • 1/4 teaspoon sesame oil
For the Spiced Pineapple
  • 1 tablespoon butter
  • 1 pineapple, diced
  • 1 tablespoon dark brown sugar
  • A pinch red pepper flakes


Let the vanilla ice cream sit out for 15 minutes until just soft.  Mix in some of the Chinese 5-spice then put back in freezer.

For the Soy Toffee Sauce, melt the butter in a saucepot and add the sugar. Whisk in the cream and bring to a boil, whisking constantly. Cook until thickened slightly. Whisk in the salt, soy and vinegar.  Let cool to room temperature before using.

For the Sesame Crunch, whip egg whites then mix in sugar and 11 spice. Add sesame seeds and toss to coat. Bake at 350 for 10-15 minutes, until just starting to brown.

For the Sesame Whip, whip together the heavy cream and condensed milk on medium/low speed (setting 4).  Whip low and slow!  Add in sesame oil once the cream looks close to whipped, about 10-15 minutes.  Let it go until it just about reaches stiff peaks.  Remove and whip by hand until stiff. 

For the Spice Pineapple, heat butter in sauté pan over medium heat.  Add in pineapple and sauté with sugar until pineapple begins to soften.  Season with red pepper flakes

To assemble the sundaes, top ice cream with some of the soy toffee sauce, sesame crunch, pineapple and sesame whip.