Ice cream bar, vanilla, chocolate coated
Common food
Photo: Wikipedia
A classic frozen treat featuring a core of smooth vanilla ice cream enrobed in a crisp, dark chocolate shell. The first bite delivers a satisfying crack, giving way to the creamy, cold interior. Nutritionally, it's a high-fat, high-sugar indulgence, with over 24 grams of fat and sugar per 100 grams.
💚 Why it's loved
People adore the perfect contrast of textures—the brittle chocolate shell against the velvety vanilla cream. It's a nostalgic, universally recognized summer staple that offers instant, uncomplicated joy.
⚠️ Watch-outs & how to enjoy it better
The high sugar and fat content can lead to blood-sugar spikes and isn't ideal for regular consumption. For those watching saturated fat or calories, it's a significant treat. Counteract by enjoying a smaller portion, pairing it with a handful of nuts for added protein, or making it an occasional dessert after a balanced meal.
Key benefits
- Quick source of energy from carbohydrates and fat
- Provides a small amount of calcium from the dairy ice cream
- Offers a psychological boost as a comforting treat
- The chocolate coating contains antioxidants like flavonoids
- Convenient, pre-portioned single serving
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The invention of the modern chocolate-coated ice cream bar is credited to a Danish ice cream maker, who, legend has it, couldn't find a clean dish at a party and wrapped his ice cream in chocolate instead.
Full nutrition (scales with serving)
| Water | 46.3 g |
| Energy | 331 kcal |
| Protein | 4.1 g |
| Total lipid (fat) | 24.1 g |
| Carbohydrate, by difference | 24.5 g |
| Fiber, total dietary | 0.80 g |
| Total Sugars | 18.3 g |
| Calcium, Ca | 119 mg |
| Iron, Fe | 0.29 mg |
| Magnesium, Mg | 28.0 mg |
| Phosphorus, P | 173 mg |
| Potassium, K | 305 mg |
| Sodium, Na | 68.0 mg |
| Zinc, Zn | 0.82 mg |
| Copper, Cu | 0.08 mg |
| Selenium, Se | 2.4 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.06 mg |
| Riboflavin | 0.26 mg |
| Niacin | 0.17 mg |
| Vitamin B-6 | 0.04 mg |
| Folate, total | 7.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 7.0 ug |
| Folate, DFE | 7.0 ug |
| Choline, total | 29.7 mg |
| Vitamin B-12 | 0.49 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 19.0 ug |
| Retinol | 15.0 ug |
| Carotene, beta | 44.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.42 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.20 ug |
| Vitamin K (phylloquinone) | 1.3 ug |
| Fatty acids, total saturated | 13.2 g |
| SFA 4:0 | 0.18 g |
| SFA 6:0 | 0.15 g |
| SFA 8:0 | 0.62 g |
| SFA 10:0 | 0.59 g |
| SFA 12:0 | 3.5 g |
| SFA 14:0 | 1.8 g |
| SFA 16:0 | 3.8 g |
| SFA 18:0 | 2.5 g |
| Fatty acids, total monounsaturated | 6.4 g |
| MUFA 16:1 | 0.16 g |
| MUFA 18:1 | 6.2 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 3.3 g |
| PUFA 18:2 | 3.0 g |
| PUFA 18:3 | 0.28 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 | 28.0 mg |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 3.0 mg |
| Theobromine | 32.0 mg |
FAQ
Why does the chocolate shell crack so perfectly?
The shell is made from a special 'hardening' chocolate or compound coating that contains a higher percentage of cocoa butter or vegetable fats. When frozen, it becomes brittle and snaps cleanly when bitten or warmed slightly by your fingers.
Is the vanilla ice cream inside made with real vanilla?
This varies by brand. Premium versions often use vanilla bean extract or paste, while many standard bars use vanilla flavoring. Check the ingredient list for 'vanilla bean' or 'vanilla extract' versus 'natural and artificial flavors.'
Can I make these at home?
Yes! You can make a homemade version by freezing vanilla ice cream in a mold, then dipping it quickly into melted and tempered chocolate or a chocolate shell mixture. The key is to work fast and keep everything very cold to achieve a crisp coating.