Chill a mixing bowl and beaters in the freezer for at least 20 minutes. In a medium bowl, stir together condensed milk, vanilla and Chinese 5-spice.

Using a spoon, skim the top layer of cream from 3 10-ounce cans of coconut milk [about 2 cup of cream] and place it in the chilled mixing bowl. Beat on low speed until small bubbles form, about 30 seconds. Increase the speed to high and continue beating until the cream thickens and light peaks form, about two minutes. With a rubber spatula, gently fold one-third of the whipped coconut cream into the condensed milk mixture until well combined. Gently fold in the rest of the whipped coconut cream. Gently stir in the crystallized ginger. Pour into a regular sized loaf pan, and freeze until firm, 6 hours [or, covered, up to 1 week].