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Chocolate ice cream, cone, chocolate coating
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
305
KCAL / 100G
Carbs
34.5g
· 45%
Protein
4.2g
· 5%
Fat
16.8g
· 50%
Fiber
1.6g
Vitamins
B2
0.18mg · 14% DV
B12
0.34µg · 14% DV
Vitamin A
118µg · 13% DV
B5
0.42mg · 8% DV
Minerals
Phosphorus
118mg · 17% DV
Calcium
128mg · 13% DV
Iron
1mg · 6% DV
Potassium ⭐
210mg · 6% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 4
Ultra-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
— Not 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
10.1g
MONOUNSATURATED
4.3g
POLYUNSATURATED
0.8g
Omega 6:3 ratio 14.4:1
Above the ideal 4:1 (14.4:1).
Letting it sit for a few minutes usually improves texture and makes the chocolate flavor easier to taste. Leaving it out too long can make it melt and refreeze poorly later.
If it fully melted and stayed warm for a while, refreezing and eating it is not a good idea. The texture worsens, and dairy-based products can carry a food safety risk after temperature abuse.
Some people tolerate a small portion before exercise as a quick treat, but the fat content may feel heavy right before intense training. It is usually more practical as an occasional post-workout dessert than a performance food.
Coffee or unsweetened tea can balance the sweetness well. If you want it to feel more substantial, having it with fruit can add volume and variety.
It is an ultra-processed dessert that is easy to eat quickly, which can make satiety feel short-lived. Without a more filling food alongside it, hunger may return sooner.
Cold foods can make the throat feel temporarily uncomfortable in some people, but they do not cause infections by themselves. If your throat is already irritated, the cold temperature may make it feel worse.
It can be offered occasionally as a dessert, but it is not ideal as an everyday habit. Extra care is needed for children with dairy, gluten, or soy allergies.
In frozen desserts, sugar helps with both sweetness and texture, keeping the product softer and easier to bite. That is why the sweetness can still feel pronounced even at a cold temperature.
This is an ultra-processed packaged dessert designed for a consistent texture, shelf life, and flavor. Homemade ice cream can be simpler in ingredients, but its texture and storage stability are usually less predictable.
People with dairy, gluten, or soy allergy or intolerance should be especially cautious. It is also best kept occasional for those trying to limit ultra-processed sweets.
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Nutrition data compiled from USDA FoodData Central and scientific sources.