Ice cream is defined as a frozen dairy product made by suitable blending and processing of cream and other milk products together with sugar and flavours, with or without stabilizers or colour, and with the incorporation of air during freezing. The incorporation of spice oleoresin to ice cream serve as a good carrier of nutraceuticals which deliver unique additional and nutritional benefits to consumers beyond the basic nutrition. In the present study, the ice cream mix was prepared by formulating the composition of each ingredient using Algebraic method. The ice cream mix was prepared by mixing all the dairy ingredients (46.65% fresh cream, 31.10% toned milk and 6.22% skim milk powder) and non-dairy ingredients (15.55% sugar and 0.46% stabilizer emulsifier). The mix was heated until the temperature attained 80℃ and held at that temperature for 5-8 min followed by cooling. Further, the mix was homogenized and aged in a refrigerator at a temperature of 5℃ for 4h. After the mix was properly aged, the mix was frozen in an ice cream maker for 20 min. The partially frozen ice cream was packed into the required container and kept in a refrigerator for hardening at -18℃. Spice enriched ice cream were prepared by adding different spice oleoresin at varying concentrations like black pepper (0.15, 0.20 and 0.25% w/w), ginger (0.10, 0.15 and 0.20% w/w) and turmeric (0.02, 0.05 and 0.07% w/w). A single factorial completely randomized block design (CRD) was followed to determine the effect of concentration each oleoresin on the physical, biochemical, microbiological and organoleptic qualities of the developed spice enriched ice cream. The results of the study indicated that the addition of different spice oleoresins to the developed ice cream showed that the addition of 0.20% black pepper oleoresin obtained the highest overall acceptability score of 8.5, having an overrun of 33.64%, melting rate of 0.85g/min, total solids of 43.86%, fat content of 12.33% and total phenol content of 393.72 mg GAE/ml was ranked first. This was followed by ginger flavoured ice cream with the concentration of 0.15% with overall acceptability score of 7.7, overrun of 30.53%, melting rate of 0.87 g/min, total solids of 43.82%, fat content of 12.53% and total phenol content of 384.57 mg GAE/ml.Among the three spice oleoresins added, turmeric oleoresin at the concentration of 0.05% had the lowest overall acceptability score of 7.3, overrun of 29.63%, melting rate of 0.87g/min, total solids of 48.93%, fat content of 12.66% and total phenol content of 378.47 mg GAE/ml. The acidity of ice cream remained constant for all the oleoresins added. The study concluded that spice flavoured ice cream enriched with black pepper oleoresin at the concentration of 0.20% had the maximum overall acceptability score of 8.5 followed by ginger oleoresin at the concentration of 0.15% and turmeric oleoresin at the concentration of 0.05% with an overall acceptability score of 7.7 and 7.3, respectively