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Creamy ice cream with fine chocolate shavings
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
210
KCAL / 100G
Carbs
25g
· 47%
Protein
3.5g
· 7%
Fat
11g
· 46%
Fiber
0.7g
Vitamins
B2
0.18mg · 14% DV
B12
0.3µg · 13% DV
Vitamin A
80µg · 9% DV
B5
0.35mg · 7% DV
Minerals
Phosphorus
85mg · 12% DV
Calcium
110mg · 11% DV
Zinc
1mg · 9% DV
Iron
1mg · 6% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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
— 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
6.5g
MONOUNSATURATED
3.1g
POLYUNSATURATED
0.2g
Omega 6:3 ratio 4.3:1
Above the ideal 4:1 (4.3:1).
Chocolate becomes fully firm at freezer temperatures, so it feels harder than the ice cream base. Letting the tub sit for a few minutes before serving makes the flakes easier to bite through.
Yes, a short rest after taking it out of the freezer improves scoopability and flavor release. Leaving it out too long can make it melt unevenly and refreeze with an icy texture later.
Keep it tightly sealed in the coldest stable part of the freezer. Pressing wrap or parchment against the surface can help reduce ice crystals and prevent it from absorbing odors.
If it has fully melted, refreezing is not ideal because texture worsens and food safety can become a concern. If it only softened slightly, you can refreeze it quickly, but quality may still drop.
It works especially well with espresso, berries, toasted nuts, or plain wafer biscuits. These pairings add bitterness, freshness, or crunch without overpowering the milk-and-chocolate flavor.
Its cold temperature and moderate fat content can feel heavy for some people right before exercise. It usually makes more sense as an occasional dessert after eating a proper recovery meal rather than as a workout fuel.
Ice cream does not cause throat infections by itself. In some people, very cold foods can temporarily increase throat sensitivity or discomfort.
Stracciatella usually has a milk or vanilla-style base with thin chocolate shards mixed through it, while chocolate ice cream has chocolate flavor throughout the base. That gives stracciatella a lighter overall taste with distinct chocolate bites.
People with a dairy allergy should avoid it because it contains milk. Those with lactose intolerance may also notice bloating or digestive discomfort depending on the portion.
Avoid leaving the container open for long and do not let it thaw and refreeze repeatedly. Serving what you need quickly and returning the rest to the freezer helps preserve a smoother texture.
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.