Ice cream, chocolate, with additional ingredients
Common food
Photo: Wikipedia
A rich, creamy frozen dessert where chocolate's deep, roasted notes meet the cool, velvety texture of ice cream, often studded with fudge swirls, cookie pieces, or nuts. Each 100g serving packs a significant 28.82g of sugar, delivering a quick, intense energy hit alongside its 11.76g of fat for a satisfying mouthfeel.
Calorie split: 6% protein · 53% carbs · 41% fat
↓ Full nutrition💚 Why it's loved
People love it for the universal comfort of cold, sweet creaminess combined with the indulgent depth of chocolate, making it a go-to for celebration or solace. Its versatility allows for endless combinations with toppings, from hot fudge to fresh fruit.
⚠️ Watch-outs & how to enjoy it better
The high sugar content can lead to rapid blood-sugar spikes and subsequent crashes, and the saturated fat may concern those monitoring heart health. To counteract, pair a small scoop with a source of protein (like nuts) or fiber (like berries) to slow sugar absorption, and practice strict portion control.
Key benefits
- Provides a quick source of energy from carbohydrates
- Contains calcium from the dairy base
- Can be a source of enjoyment and mood boost
- Offers a convenient, portion-controlled treat
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The air whipped into ice cream during churning, called 'overrun,' can double its volume; premium brands have less air and are denser, meaning a scoop weighs more.
Full nutrition (USDA data · scales with serving)
| Water | 48.6 g |
| Energy | 249 kcal |
| Protein | 3.9 g |
| Total lipid (fat) | 11.8 g |
| Carbohydrate, by difference | 34.4 g |
| Fiber, total dietary | 1.5 g |
| Total Sugars | 28.8 g |
| Calcium, Ca | 102 mg |
| Iron, Fe | 1.3 mg |
| Magnesium, Mg | 32.0 mg |
| Phosphorus, P | 108 mg |
| Potassium, K | 251 mg |
| Sodium, Na | 102 mg |
| Zinc, Zn | 0.66 mg |
| Copper, Cu | 0.17 mg |
| Selenium, Se | 2.6 ug |
| Vitamin C, total ascorbic acid | 0.60 mg |
| Thiamin | 0.05 mg |
| Riboflavin | 0.19 mg |
| Niacin | 0.30 mg |
| Vitamin B-6 | 0.05 mg |
| Folate, total | 16.0 ug |
| Folic acid | 2.0 ug |
| Folate, food | 14.0 ug |
| Folate, DFE | 17.0 ug |
| Choline, total | 21.3 mg |
| Vitamin B-12 | 0.28 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 103 ug |
| Retinol | 101 ug |
| Carotene, beta | 16.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.52 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.20 ug |
| Vitamin K (phylloquinone) | 1.5 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 4.0 mg |
| Theobromine | 82.0 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 7.0 g |
| SFA 4:0 | 0.32 g |
| SFA 6:0 | 0.18 g |
| SFA 8:0 | 0.11 g |
| SFA 10:0 | 0.23 g |
| SFA 12:0 | 0.26 g |
| SFA 14:0 | 0.96 g |
| SFA 16:0 | 3.2 g |
| SFA 18:0 | 1.7 g |
| Fatty acids, total monounsaturated | 3.6 g |
| MUFA 16:1 | 0.22 g |
| MUFA 18:1 | 3.3 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.53 g |
| PUFA 18:2 | 0.38 g |
| PUFA 18:3 | 0.14 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 | 30.0 mg |
Amino acid profile (per 100g)
Estimated from Ice creams, vanilla, rich — USDA does not publish this profile for Ice cream.
| Tryptophan | 0.04 g |
| Threonine | 0.14 g |
| Isoleucine | 0.18 g |
| Leucine | 0.30 g |
| Lysine | 0.25 g |
| Methionine | 0.08 g |
| Cystine | 0.03 g |
| Phenylalanine | 0.15 g |
| Tyrosine | 0.14 g |
| Valine | 0.20 g |
| Arginine | 0.14 g |
| Histidine | 0.08 g |
| Alanine | 0.14 g |
| Glutamic acid | 0.65 g |
| Glycine | 0.15 g |
| Proline | 0.34 g |
| Serine | 0.17 g |
FAQ
Is chocolate ice cream a good source of antioxidants?
While cocoa contains antioxidants, the amounts in ice cream are minimal compared to dark chocolate. The high sugar and fat content generally outweigh any minor antioxidant benefits.
Why does chocolate ice cream sometimes taste less 'chocolatey' than the label suggests?
This can be due to 'flavor dilution' from the high fat and sugar content, or the use of cocoa powder instead of more intense chocolate liquor. Premium brands often use higher cocoa content for a stronger flavor.
Can I make a lower-sugar version at home?
Yes. You can use ripe bananas or dates as a base for sweetness, incorporate unsweetened cocoa powder, and add a small amount of a natural sweetener like stevia or monk fruit. Using full-fat coconut milk can mimic the creamy 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 2.49 kcal/g · 6% calories from protein · 1.5 g fiber · 28.8 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: 0.41 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.