Gelato, chocolate
Common food
Photo: Wikipedia
Gelato, chocolate is a dense, velvety Italian ice cream with a rich, deep cocoa flavor and a smoother, less icy texture than standard ice cream. It's churned slower, incorporating less air, which creates a more intense taste and a luxuriously creamy mouthfeel. Nutritionally, it offers a significant calorie and fat boost, providing quick energy but with a high sugar content.
Calorie split: 8% protein · 32% carbs · 61% fat
↓ Full nutrition💚 Why it's loved
People adore its intensely chocolatey, sophisticated flavor and the signature dense, smooth texture that coats the palate. It's a beloved treat that bridges casual dessert and artisanal indulgence, deeply rooted in Italian culinary culture.
⚠️ Watch-outs & how to enjoy it better
Its high sugar and fat content can cause blood-sugar spikes and is calorie-dense, making it a concern for those managing weight or diabetes. To mitigate this, practice strict portion control (e.g., a single small scoop) and pair it with a source of protein or fiber, like a handful of nuts, to slow sugar absorption.
Key benefits
- Provides a quick source of energy from carbohydrates and fats
- Contains small amounts of protein and minerals like calcium
- Offers a sensory pleasure and psychological satisfaction
- Can be part of a balanced diet when enjoyed in moderation
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Authentic Italian gelato is served at a slightly warmer temperature (around 10-15°F / 5-8°C) than American ice cream, which is why it feels softer on the tongue and delivers flavor more immediately.
Full nutrition (USDA data · scales with serving)
| Water | 57.5 g |
| Energy | 251 kcal |
| Protein | 4.7 g |
| Total lipid (fat) | 17.0 g |
| Carbohydrate, by difference | 19.8 g |
| Fiber, total dietary | 0.90 g |
| Total Sugars | 17.4 g |
| Calcium, Ca | 142 mg |
| Iron, Fe | 1.0 mg |
| Magnesium, Mg | 32.0 mg |
| Phosphorus, P | 115 mg |
| Potassium, K | 238 mg |
| Sodium, Na | 57.0 mg |
| Zinc, Zn | 0.64 mg |
| Copper, Cu | 0.17 mg |
| Selenium, Se | 2.1 ug |
| Vitamin C, total ascorbic acid | 0.50 mg |
| Thiamin | 0.03 mg |
| Riboflavin | 0.17 mg |
| Niacin | 0.18 mg |
| Vitamin B-6 | 0.03 mg |
| Folate, total | 5.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 5.0 ug |
| Folate, DFE | 5.0 ug |
| Choline, total | 34.7 mg |
| Vitamin B-12 | 0.18 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 201 ug |
| Retinol | 198 ug |
| Carotene, beta | 31.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 2.0 ug |
| Vitamin E (alpha-tocopherol) | 0.46 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.30 ug |
| Vitamin K (phylloquinone) | 1.5 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 4.0 mg |
| Theobromine | 120 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 10.4 g |
| SFA 4:0 | 0.52 g |
| SFA 6:0 | 0.31 g |
| SFA 8:0 | 0.19 g |
| SFA 10:0 | 0.40 g |
| SFA 12:0 | 0.45 g |
| SFA 14:0 | 1.6 g |
| SFA 16:0 | 4.4 g |
| SFA 18:0 | 2.1 g |
| Fatty acids, total monounsaturated | 4.8 g |
| MUFA 16:1 | 0.36 g |
| MUFA 18:1 | 4.4 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.66 g |
| PUFA 18:2 | 0.41 g |
| PUFA 18:3 | 0.25 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 60.0 mg |
FAQ
How is chocolate gelato different from chocolate ice cream?
Gelato is churned slower, incorporating less air, making it denser and more flavorful. It also typically has a lower fat content than premium ice cream but a higher sugar content to maintain its smooth texture at warmer serving temperatures.
Is gelato gluten-free?
Pure chocolate gelato is often gluten-free, but cross-contamination or added ingredients (like cookie pieces or thickeners) can introduce gluten. Always check the specific product's ingredient list and allergen warnings.
Can I make chocolate gelato at home?
Yes, you can make it with a home ice cream maker. The key is to use a custard base (eggs and milk/cream) for richness, high-quality cocoa or melted chocolate, and to chill the mixture thoroughly before churning to ensure a smooth texture.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.51 kcal/g · 8% calories from protein · 0.9 g fiber · 17.4 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.24 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.