Pok Pok (Thai-Style Ice Cream Sandwich)
Chef Pichet Ong, of Spot Dessert Bar in New York City, gave us this recipe for pok pok, an ice cream sandwich based on those he ate as a child in Bangkok. Hard-to-find ingredients can be found at Kalustyans, Grocery Thai, and eFoodDepot. This recipe first appeared in our April 2011 special Sandwich Issue with author Christopher Tan's article Special Treats.
Enlarge Image Credit: Todd Coleman
(Thai-Style Ice Cream Sandwich)
2 14-oz. cans coconut milk
1 cup desiccated coconut
½ cup sugar
¼ tsp. kosher salt
1 frozen pandan leaf
1 tbsp. vanilla extract
4 soft hot dog buns
¼ cup canned corn
¼ cup sweet gingko nuts
¼ cup nata de coco, drained
¼ cup palm seeds, rinsed
2 passion fruits
1 large, crisp chocolate chip cookie, roughly crushed
3 tbsp. toasted cashews, chopped
3 tbsp. sweetened condensed milk
Bring coconut milk, coconut, sugar, salt, and pandan leaf to a boil in a 2-qt. saucepan over medium heat. Cook, stirring, until sugar dissolves, about 5 minutes. Remove from heat; let steep for 1 hour. Discard pandan leaf. Transfer to a bowl and stir in vanilla; chill. Process mixture in an ice cream maker according to manufacturer's instructions, then transfer to a plastic container and freeze.
To serve, place three small scoops of ice cream in each bun and top with 1 tbsp. each corn, gingko nuts, nata de coco, and palm seeds. Scoop out juice and seeds from fruits, and divide among sandwiches; top with ¼ of the crushed cookie and cashews. Drizzle milk over each sandwich.