Calories of Ice Cream

it is one of the favorite foods of Italians, so much so that, according to a survey commissioned by "Eurisko by IGI (the" Istituto del Gelato Italiano), 95% of the population likes it. Not only that, among the admirers of this food, 39% declare to eat it often, 37% sometimes, while only 19% rarely indulge.

Fresh, tasty and tasty, ice cream satisfies and fascinates the palates of millions of people every day. Among these there are some who are particularly attentive to their own line who fear crossing the fine line between pleasure and transgression. But how many calories does an ice cream have, what is the best way not to give up this pleasure without unpleasant repercussions on your silhouette?

fresh, sugar and eggs to which specific aromas and ingredients are added (chocolate, cappuccino, strawberry, etc.). The latter are responsible for the great nutritional variability that differentiates the various types of ice cream. Some of these (sorbet and fruit ice creams in general) have a reduced calorie content; others, such as those made with cream, cocoa and almonds, instead contain more than 300 kilocalories per 100 grams.

The highest fat ice cream is, at least in general, the cream one. Considering that each gram of lipids provides 9 calories (more than double that of sugars and proteins), ice creams rich in cream are also the most caloric.

The situation, not only in terms of energy, worsens further if vegetable oils and fats are added during preparation. These ingredients, particularly used in the industrial field for their flavor, are often of poor quality. In addition to enhancing the taste of the product, margarine and vegetable fats increase the creaminess of the ice cream and its "resistance" to high temperatures.

Cream, vegetable oils and fats contain the same number of calories but the latter are significantly lower from an organoleptic and health point of view. Instead, coconut oil is saved, rich in medium chain fatty acids which, from a nutritional and health point of view, make it equivalent to butter.

Since milk is one of its main ingredients, ice cream is quite rich in calcium, phosphorus, vitamin A and some B vitamins (essentially B1 and B2). Since industrial ice cream mainly uses skim milk, the vitamin content declines slightly (especially vitamin A).

If dried fruit appears among the ice cream ingredients, the lipid content and quality of the food increases. The fats coming from these ingredients are in fact of good quality and belonging to the family of mono and polyunsaturated fatty acids (the so-called good fats which, if taken in moderation as a substitute for lipids of animal origin, they help keep cholesterol under control).

In affogati, the addition of spirits further increases the calories of the ice cream.

, inulin) or polyols (such as maltitol); consequently it is really difficult to obtain a good ice cream (which does not look like a popsicle) and light. In our video recipes we have tried to find a compromise, combining traditional ice creams with lighter and more functional recipes, with less fat and calories (or with more proteins, as in homemade protein ice cream without an ice cream maker). Access the ice cream and sorbet recipes video section, and learn how "it's easy to prepare ice cream at home.

of the mixture of ingredients. During freezing, thanks to the continuous mixing process, air is incorporated which gives softness and creaminess to the ice cream. The main difference that distinguishes industrial ice cream from artisanal ice cream is the greater incorporation of air. To quantify this characteristic, the concept of overrun was introduced, which represents the percentage increase in volume of the frozen mixture. For artisanal ice cream the overrun is 40-60%, while for the industrial one it is around 100-130%. .

Artisan ice cream is distinguished by the prevalent use of fresh ingredients, carefully mixed by the artisan on the basis of his creativity. The use of fresh ingredients increases the perishable nature of the product which must be sold and consumed within a few days of its production.

Anyway, fans of artisanal gelato should be aware that artisanal is not always synonymous with quality. Nobody forbids the ice cream maker to use, for example, vegetable fats, various flavorings and additives, or to replace fresh fruit with juices or freeze-dried products.

, fats and proteins. For fans of the line there is also a simple calculation module that in a few seconds returns the meters to go to "burn" the calories provided by the food.

TYPE OF ICE CREAM (packaged) CALORIES (Kcal) Kjoule * Gelato, mozzarella covered with strawberry sorbet 101 422 Ice cream, lemon sorbet 132 552 Ice cream, orange popsicle 137 573 Vanilla ice cream 167 701 Ice Cream Cacao 173 725 Hazelnut ice cream 183 767 Stracciatella ice cream 193 806 Cream ice-cream 189 789 Fiordilatte ice cream 218 911 Coffee ice cream 245 1025 Biscuit ice cream with zabaglione and chocolate cream 271 1134 Ice cream, cone with cream and chocolate 291 1217 Cream ice cream covered with dark chocolate 316 1324 Ice cream with whipped cream, chocolate flakes and peanuts 326 1365 Data source: Inran: National Research Institute for Food and Nutrition

* One joule equals 4,186 calories

or analogues (hydrogenated vegetable fats)

C) If it contains "vegetable oils" without specifying its type, the product must be carefully evaluated

D) Prefer ice creams that do not contain flavors, dyes, thickeners and emulsifiers generally indicated by the writing E followed by the corresponding code. Excessive sweetness, intense flavor and bright color are all signs that indicate the possible presence of additives

E) in the case of industrial ice cream, in addition to carefully reading calories and ingredients, it is important to evaluate the integrity of the package. If the paper is damaged, most likely that ice cream has undergone thermal changes.

F) Among the ice cream ingredients that indicate particular attention to the "health aspect of the food", we can find maltitol (which brings fewer calories than sugar and dextrose, compensating for the lack of solid mass of the product), inulin and alternative natural sweeteners such as erythritol or stevia.

G) In case of high cholesterol, prefer soy ice cream, however limiting the portions

Example of Anticellulite Diet Ice Cream

Anticellulite ice cream

Problems with playing the video? Reload the video from youtube.

  • Go to the Video Page
  • Go to the Video Recipes Section
  • Watch the video on youtube

Other articles on "Ice Cream Calories"

  1. Making homemade ice cream
  2. Ice-cream
  3. Sugar in Ice Cream
  4. Fats in Ice Cream
  5. Artisan Ice Cream - Non-Fat Solids and Dry Residue
  6. Types of Ice Cream
  7. Preparation of the Gelato - Balancing the mixture
  8. Preparation of Ice Cream - Pasteurization, Maturation, Creaming
Tags:  heart-health cardiovascular diseases dried-fruit