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Vanilla ice cream coated with white chocolate, high in calories, sugar and fat
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
350
KCAL / 100G
Carbs
32g
· 37%
Protein
3.5g
· 4%
Fat
23g
· 59%
Fiber
0.5g
Vitamins
B12
0.4µg · 17% DV
B2
0.18mg · 14% DV
B5
0.5mg · 10% DV
Vitamin A
60µg · 7% DV
Minerals
Phosphorus
70mg · 10% DV
Calcium
90mg · 9% DV
Zinc
1mg · 9% DV
Iodine
6µg · 4% 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
14g
MONOUNSATURATED
6g
POLYUNSATURATED
1g
Omega 6:3 ratio 20:1
Above the ideal 4:1 (20:1).
Its white chocolate coating combines sugar and cocoa butter, creating a creamy, distinctly sweet flavour. The ice cream centre adds to the rich mouthfeel.
Before exercise, it may feel heavy or cause discomfort for some people. It can be enjoyed occasionally after training as a treat, but it is not a complete recovery food on its own.
It will not disrupt sleep for everyone, but eating it close to bedtime may trigger indigestion or reflux in sensitive people. Having it earlier in the evening is often more comfortable.
Freezing firms up the water and fat in the ice cream and coating. Letting it sit briefly before eating makes it easier to bite and helps its flavour come through.
It should not be refrozen if it has melted and sat at room temperature for a prolonged period. Refreezing can create an icy texture and may raise food-safety concerns.
Keep it in its wrapper in the main part of a freezer with a stable temperature. Avoid storing it in the freezer door, where repeated temperature changes can damage texture and coating quality.
Not necessarily. White chocolate does not contain cocoa solids, so it does not provide the same cocoa polyphenols associated with dark chocolate.
Fresh berries or an unsweetened coffee can balance its sweetness and rich texture. Pairing it with fruit can make the treat feel more varied without needing another dessert.
No. It contains dairy and soy allergens, so anyone with an allergy should avoid it and check labels for a suitable alternative.
As an ultra-processed dessert, it is best treated as an occasional food rather than an everyday staple. A regular eating pattern is better built around minimally processed foods such as fruit, yoghurt, and whole grains.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.