The second Stateside location of Ice Pan could hardly be called conspicuous. It’s out of the way, on the second floor of the Harrah’s hotel, hard against the escalator. Still, Andy Sul’s two-month-old concept has a way of drawing customers with its high-energy, made-to-order action.
Sul is a Seoul native who was inspired by Japanese teppanyaki cooking, which is all hot. He opted for a metal ice pan that’s (no surprise) absolutely frigid, which allows the raw materials to freeze upon contact.
At Ice Pan, choose a base ingredient and a type of milk and they’re blended with a natural seaweed-based stabilizer in the frozen pan. A lightning fast employee uses a pair of stainless steel spatulas to flip, slap and form the ice cream in about a minute. Sul has developed 120 different flavors, a dozen per day, plus 15 different toppings. A sheet even suggests flavor matches by the register.
My visit involved a cup of the only Korean flavor possible: red bean, which was gritty, infused with red bean and topped with crunchy shaved almonds. Ice Pan is more than believable as an ice cream parlor, and since this was Vegas, it came with a show. Watch a Video of the Ice Cream Magician in Action
Ice Pan also has locations in Los Angeles and Japan. Sul said he was considering other locations on the Vegas Strip, including Caesars Palace.