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Cocoa ice cream with walnuts
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
100 g of Cocoa walnut ice cream has 238 calories. It contains 27.8 g of carbs, 4.2 g of protein, 12.4 g of fat and 2.1 g of fiber. Its 0.3 mg of Copper covers 28% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.
Selected: 100 g
238
KCAL / 100G
Carbs
27.8g
· 10% DV
Protein
4.2g
· 8% DV
Fat
12.4g
· 16% DV
Fiber
2.1g
· 8% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 46% · Protein 7% · Fat 47%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 238 kcal | |
| Total fat | 12.4 g | 16% |
| Saturated fat | 6.15 g | 31% |
| Trans fat | 0.18 g | |
| Sodium | 78 mg | 3% |
| Total carbohydrate | 27.8 g | 10% |
| Fiber | 2.1 g | 8% |
| Protein | 4.2 g | 8% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 slice (thin) | 45 g | 107 kcal |
| 1 slice (thick) | 75 g | 179 kcal |
| 1 cup (small) | 85 g | 202 kcal |
| 100 g | 100 g | 238 kcal |
| 1 slice (medium) | 100 g | 238 kcal |
| 1 cup (medium) | 130 g | 309 kcal |
| 1 serving (large) | 150 g | 357 kcal |
| 1 cup (large) | 180 g | 428 kcal |
Calculated from 238 calories per 100 g.
Make cocoa walnut ice cream by stirring cocoa into an ice-cream base, then adding chopped walnuts. Churn the mixture in an ice-cream maker, or freeze it in a covered container and stir it several times as it sets.
Yes, you can make cocoa walnut ice cream without a machine. Freeze the mixture in a covered container, beating or stirring it a few times as it firms up; this breaks up ice crystals and improves the texture.
Yes. Cocoa walnut ice cream gets its chocolate flavor from cocoa powder, while chocolate walnut ice cream may use melted chocolate as well. The added chocolate can make the latter taste richer and feel creamier.
Toast the walnuts lightly, let them cool completely, and fold them into the cocoa walnut ice cream near the end of churning or freezing. Adding them early exposes them to moisture for longer and can soften their crunch.
Homemade cocoa walnut ice cream can turn icy if it freezes slowly, is not stirred enough, or is stored in a container that lets in air. Cover it tightly and stir it several times while it freezes.
Fresh berries, sliced banana, or a little extra toasted walnut pair well with cocoa walnut ice cream. For a simpler dessert, serve it alongside a plain biscuit or cake that lets the cocoa flavor stand out.
Keep cocoa walnut ice cream in a tightly sealed container in the freezer, rather than in the door where temperatures fluctuate more. Pressing a piece of parchment directly onto the surface can help limit freezer burn.
No, fully melted cocoa walnut ice cream should not be refrozen. Melting can affect both its texture and food safety; if it has only softened briefly and is still very cold, return it to the freezer promptly.
No, cocoa walnut ice cream does not cause a sore throat or a cold. Its chill may briefly irritate a sensitive throat, but cold food does not create an infection.
Yes, cocoa walnut ice cream can raise blood sugar because it contains carbohydrates, including sugars. People managing diabetes can account for their portion in their meal plan and ask their diabetes care team for individualized guidance.
Vitamins
B12
0.38µg · 16% DV
B2
0.19mg · 15% DV
Vitamin A
92µg · 10% DV
B5
0.42mg · 8% DV
Minerals
Copper
0.25mg · 28% DV
Manganese
0.5mg · 22% DV
Phosphorus
126mg · 18% DV
Calcium
128mg · 13% DV
Potassium ⭐
245mg · 7% DV
Sodium
78mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 238 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Cocoa walnut ice cream combines a cocoa-flavoured ice-cream base with pieces of walnut. Its texture is smooth and creamy, while the nuts add a gentle crunch and earthy richness. It is a familiar variation on ice cream rather than a dish tied to one particular place, and is commonly served by the scoop in a bowl or cone. In many places, people enjoy it as a summer treat or after a meal; a small scoop also pairs nicely with coffee.
It is relatively rich in both carbohydrates and fat, with 238 calories per 100 g. For a lighter dessert, serve a modest portion with fresh berries or sliced fruit.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
6.15g
MONOUNSATURATED
3.05g
POLYUNSATURATED
3.65g
Omega 6:3 ratio 4:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.