Ice Cream Loti
Ice Cream Loti. Todd Coleman

This ice cream sandwich, sold as a street snack in Singapore, comes in an array of colors and flavors. Author Chris Tan advises using bleached all-purpose flour to produce a soft, Wonder bread-like crumb. This recipe first appeared in our April 2011 special Sandwich Issue with the article Special Treats.

Ice Cream Loti (Singapore Ice Cream Sandwich) Ice Cream Loti (Singapore Ice Cream Sandwich)
This ice cream sandwich, sold as a street snack in Singapore, comes in an array of colors and flavors.
Yield: serves 16


  • 4 12 cups flour
  • 14 tsp. active dry yeast
  • 7 tbsp. sugar
  • 3 tbsp. sweetened condensed milk
  • 1 14 tsp. kosher salt
  • 4 tbsp. unsalted butter, cut into 4 pieces and softened
  • 2 tbsp. canola oil, plus more for pan
  • Pink, green, and yellow food coloring, as needed
  • Vanilla, chocolate, and strawberry ice creams, as needed


  1. Make the bread: Whisk together ⅓ cup flour and ½ cup water in a 1-qt. saucepan over medium-high heat and cook, stirring often, until thickened into a paste. Transfer to a small bowl and refrigerate until chilled. Combine 1 cup flour, ¼ tsp. yeast, and ⅓ cup water in a medium bowl, to form a wet dough. Cover with plastic wrap and let starter sit at room temperature overnight.
  2. Whisk together remaining flour and yeast in bowl of a stand mixer fitted with a dough hook; set aside. In a bowl, whisk together sugar, condensed milk, salt, and ½ cup water heated to 120°, until sugar dissolves. Add to bowl of flour, along with chilled flour paste and room-temperature starter; stir to form a shaggy dough; turn mixer to medium speed and knead for 6–8 minutes. With the mixer running, add butter, 1 piece at a time, until incorporated; then add oil and mix. Divide dough into 3 equal pieces; add a different food coloring to each piece; knead until evenly tinted. Transfer dough pieces to 3 separate bowls, cover with plastic wrap, and let sit until doubled in size, about 2 hours.
  3. Transfer dough pieces to a work surface and roll into 12″-long ropes; braid ropes together and tuck ends under, to form a loaf. Transfer to a greased 8½” × 5″ × 2″ loaf pan and cover loosely with plastic wrap; let sit for 1½ hours. Heat oven to 400°. Uncover loaf; bake until golden brown and an instant-read thermometer inserted into loaf reads 185°, 40 to 45 minutes. Let cool 30 minutes, remove from pan, and cool completely. To serve, slice bread into ½”-thick slices. Place scoops of ice cream on every slice.