Cho Cho Cho


Preparation info

  • Difficulty


  • Serves


Appears in

A Passion for Ice Cream

A Passion for Ice Cream

By Emily Luchetti

Published 2006

  • About

Julie Ring dreamed Up this triple-chocolate creation when she owned Julie’s Supper Club in San Francisco. The first cho is a chocolate brownie base, the second a white chocolate ice cream studded with milk and dark chocolate chunks, and the third, a dark velvety chocolate sauce smothering the first two. It quickly became a menu staple. She never considered altering it for fear of an uprising by loyal customers.


Multi-Chocolate Ice Cream

  • 6 large egg yolks
  • ½ cup sugar
  • teaspoon kosher salt
  • cups whole milk
  • 2 cups heavy (whipping) cream
  • 5 ounces white chocolate, finely chopped
  • 4 ounces bittersweet chocolate, chopped into chunks
  • 4 ounces milk chocolate, chopped into chunks


  • 8 ounces bittersweet chocolate, finely chopped
  • 1 ounce unsweetened chocolate, finely chopped
  • 5 ounces (10 tablespoons) unsalted butter
  • 3 large eggs
  • cups sugar
  • ½ cup all-purpose flour
  • teaspoon kosher salt
  • ½ teaspoon baking powder
  • 3 tablespoons unsweetened cocoa powder


To Make the Ice Cream

In a bowl, whisk together the egg yolks, ¼ cup of the sugar, and the salt. Combine the milk, cream, and remaining ¼ cup sugar in a heavy saucepan. Cook over medium heat, stirring occasionally, until almost simmering. Slowly pour the milk and cream into the egg mixture, whisking as you pour. Return the cream mixture to the saucepan. Cook over medium-low heat, stirring constantly with a heat-resistant plastic or wooden spatula, until the custard reaches 175°F and lightly coats the spatula. Whisk in the white chocolate until melted.

Strain the custard into a clean bowl and cool over an ice bath until room temperature. Refrigerate the custard for at least 4 hours or up to overnight. Place the dark and milk chocolates in a bowl and place the bowl in the freezer. Churn the ice cream base in an ice cream machine according to the manufacturer’s instructions. Fold the ice cream into the chocolate. Freeze until scoopable, about 4 hours, depending on your freezer.

To Make the Brownies

Preheat the oven to 350°F. Grease the bottom of a 9-by-13-inch baking pan and line it with parchment paper. Melt the chocolates and butter in a double boiler over hot water. In a medium bowl, whisk together the eggs and sugar. Whisk in the melted chocolate mixture. Sift together and then stir in the flour, salt, baking powder, and cocoa powder. Spread the batter in the prepared pan.

Bake until a skewer inserted in the center comes out fudgy and not dry, about 20 minutes. Let cool to room temperature. Run a knife around the inside edge of the pan. Place a cutting board on top of the pan. Invert the pan and board. Remove the pan and carefully peel off the parchment paper.

In Advance

The brownies can be made up to 2 days in advance. Store at room temperature, wrapped in plastic wrap.

To Serve

Trim the edges off the brownies and cut into 1-by-3-inch rectangles.

Place 2 to 3 pieces right side up on each plate. (There will be extra brownies for nibbling.) Place a scoop of ice cream on top of the brownies. Cover with cocoa sauce. Serve immediately.