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Creamy vanilla ice cream coated in milk chocolate, popular dessert
In season: Summer
CALORIES
GI
POTASSIUM
FIBER
1 piece (medium) of Magnum Classic Ice Cream (86 g) has 275 calories. That works out to 320 calories per 100 g. It contains 24.9 g of carbs, 3 g of protein, 18.1 g of fat and 1 g of fiber. Its 0.2 mg of B2 covers 12% of the Daily Value. Its glycemic index is 60 (medium), so it raises blood sugar at a moderate pace.
Selected: 100 g
320
KCAL / 100G
Carbs
29g
· 11% DV
Protein
3.5g
· 7% DV
Fat
21g
· 27% DV
Fiber
1.2g
· 4% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 36% · Protein 4% · Fat 60%
Vitamins
B2
0.18mg · 14% DV
B12
0.3µg · 13% DV
B5
0.5mg · 10% DV
Vitamin A
60µg · 7% DV
Minerals
Calcium
90mg · 9% DV
Zinc
1mg · 9% DV
Phosphorus
65mg · 9% DV
Iron
1mg · 6% DV
Low
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.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 320 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.
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
13g
MONOUNSATURATED
5.5g
POLYUNSATURATED
0.6g
Omega 6:3 ratio 8.3:1
Above the ideal 4:1 (8.3:1).
Coated ice creams commonly contain several processed ingredients, such as dairy ingredients, sugar, vegetable fats, flavourings and texture-modifying additives. It is best viewed as an occasional dessert rather than a staple food.
It is not recommended. Refreezing melted ice cream creates a coarse, icy texture and may raise food-safety concerns if it has been left warm for too long.
An opened bar is best eaten straight away. If there is any leftover, wrap it tightly and return it to the freezer promptly, although the coating and ice-cream texture may deteriorate.
Eating it at night is not inherently harmful; overall eating habits and portion awareness matter more. However, chocolatey, higher-fat desserts close to bedtime may worsen reflux symptoms in some people.
Before exercise, its fat content may digest slowly and feel uncomfortable for some people. After exercise it can be an enjoyable treat, but it is not a balanced recovery choice compared with food that provides more protein and fluids.
Its chocolate coating makes it a richer, more indulgent choice than plain dairy ice cream. Plain or fruit-based ice cream may suit someone looking for a lighter-tasting dessert.
Fresh berries or sliced fruit add freshness and contrast to the sweet chocolate coating. Water, unsweetened tea or coffee are sensible pairings if you want to avoid adding another sugary item.
Because it contains dairy, it may trigger bloating, cramps or gas in people with lactose intolerance. Tolerance varies, so lactose-free or plant-based frozen desserts may be a better choice for some people.
No, it contains soy, so it is not appropriate for someone with a soy allergy. Always check the current package label, including any cross-contact warnings, as formulations can change.
Its cold temperature may briefly numb and soothe a sore throat, but it does not treat the underlying cause. Avoid it if cold foods make swallowing more uncomfortable.
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Nutrition data compiled from USDA FoodData Central and scientific sources.