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Now reading Thai Ice Cream Sandwich (Khanom Pang Ai Tiim)

Thai Ice Cream Sandwich (Khanom Pang Ai Tiim)

A Thai classic: ice cream in a hot dog bun.

When some people see that we serve an ice cream sandwich on a hot dog bun, they think we’re being cheeky. Nope, this is more or less what you get in Thailand: a squishy, doughy white platform for ice cream (or “ai tiim,” as it’s pronounced there) drizzled with chocolate syrup and sweetened condensed milk, and dusted with crushed peanuts. (I do, however, omit the more-common-than-you-might-imagine topping of corn kernels, though add some if you’re up for it.)

In this case, we’re talking about ice cream made with jackfruit, which is popular in Thailand both in its unripe state as well as when the flesh is sweet and yell0w-orange. You’ll find ripe jackfruit flesh, conveniently removed from its massive shell (supposedly, it’s the world’s largest tree fruit), in the freezer section at many Asian supermarkets.

Try to find the split-top buns often used for lobster rolls or do as Thai vendors sometimes do: buy white bread and just fold it over.

You’ll Need This Recipe: Sweet Sticky Rice

This recipe comes from Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand by Andy Ricker and JJ Goode (Ten Speed Press, 2013). 

Ingredients

Makes 4 servings
  • 4 split-top hot dog buns, at room temperature
  • generous 1/2 C Sweet Sticky Rice, warm
  • + purchased chocolate syrup, for drizzling
  • + sweetened condensed milk, preferably Longevity or Black & White brand, for drizzling
  • about 1/4 C coarsely crushed unsalted roasted peanuts

Coconut Ice Cream

  • 1 C granulated sugar
  • 1/2 C water
  • 4 C unsweetened coconut cream, preferably boxed
  • 8 oz defrosted frozen mature or "yellow" (not "young" or "green"), ripe jackfruit flesh

Special Equipment

  • + a candy thermometer
  • + an ice cream maker with at least 1 1/2-quart capacity

Preparation

Make the Ice Cream

Coconut Ice Cream
  • 1 C granulated sugar
  • 1/2 C water
  • 4 C unsweetened coconut cream, preferably boxed
  • 8 oz defrosted frozen mature or "yellow" (not "young" or "green"), ripe jackfruit flesh
  1. Combine the sugar and water in a small pot, set it over medium heat, and let it come to a simmer, stirring occasionally. Keep cooking until the sugar fully dissolves and the mixture registers 230–235º F on a candy thermometer.

  2. Take the pot off the heat and let the mixture come to room temperature. The mixture will harden slightly as it cools. Combine the mixture and the coconut cream in a mixing bowl. Cover and refrigerate the mixture, stirring occasionally, until it’s fully chilled, at least 1 hour.

  3. Meanwhile, cut the jackfruit flesh into approximately 1/4-inch chunks. Once the mixture has fully chilled, stir in the jackfruit.

  4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. (The specifics of the process vary from machine to machine.)

  5. Transfer the mixture to containers and freeze until fully frozen, at least 4 hours; it will keep up to 1 week. You’ll have about 1 1/2 quarts.

Assemble the Sandwiches

Ingredients
  • 4 split-top hot dog buns, at room temperature
  • generous 1/2 C Sweet Sticky Rice, warm
  • + purchased chocolate syrup, for drizzling
  • + sweetened condensed milk, preferably Longevity or Black & White brand, for drizzling
  • about 1/4 C coarsely crushed unsalted roasted peanuts

Just before you plan to serve them, pull open the buns and spread a generous 2 tablespoons of the sticky rice on each one. Top each bun with 3 or 4 small scoops of the ice cream, then lightly drizzle the ice cream with chocolate syrup and condensed milk, and sprinkle on the peanuts. Don’t be shy: pick it up and eat it like a sandwich.