Pok Pok (Thai-Style Ice Cream Sandwich)

  • Serves

    serves 4


Chef Pichet Ong 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.


  • 2 14-oz. cans coconut milk
  • 1 cup desiccated coconut
  • 12 cup sugar
  • 14 tsp. kosher salt
  • 1 frozen pandan leaf
  • 1 tbsp. vanilla extract
  • 4 soft hot dog buns
  • 14 cup canned corn
  • 14 cup sweet gingko nuts
  • 14 cup nata de coco, drained
  • 14 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


Step 1

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.

Step 2

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 1⁄4 of the crushed cookie and cashews. Drizzle milk over each sandwich.

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