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Dutch Chocolate Ice Cream vs Chocolate ice cream
Brutal Head-to-Head

Dutch Chocolate Ice Cream vs Chocolate ice cream

Dutch Chocolate Ice Cream vs Chocolate ice cream, two familiar options. Both are dairy-based desserts with similar bases, but their labels show meaningful differences. Here's a label-focused, fast take.

The Quick Verdict
"Per 100g, Chocolate ice cream has 187 kcal and 6.59 g fat, while Dutch Chocolate Ice Cream has 218 kcal and 10.3 g fat. If you want lower calories and fat, go with Chocolate ice cream; if you want a touch more protein and a richer chocolate note, Dutch Chocolate Ice Cream may be worth it."
Dutch Chocolate Ice Cream (64%)Chocolate ice cream (36%)

Based on AI sentiment analysis

B
Contender A
Dutch Chocolate Ice Cream

Dutch Chocolate Ice Cream

Best For
Best for chocolate lovers who want a richer, creamier dessert with a touch more protein per 100g.
Health Watch
Carrageenan-containing ice cream may be a concern for some; watch the label for additives.
Watch out for:
See Deal

Chef's Hacks

  • Scoop for a classic menu-worthy dessert on a warm evening
  • Top with chocolate sauce and chopped nuts for a sundae
  • Blend with milk for a thicker chocolate milkshake

Did You Know?

"Fun fact: Dutch chocolate ice cream uses cocoa processed with alkali, which yields a smoother, deeper chocolate flavor. This processing is also called Dutch-processed cocoa."

The Showdown

Pros & Cons

Dutch Chocolate Ice Cream

  • Higher protein per 100g: 3.45 g vs 3.3 g for B
  • Uses Dutch-process cocoa for smooth chocolate flavor
  • Contains carrageenan and cellulose gums for creaminess
  • Higher calories per 100g: 218 kcal
  • Higher fat per 100g: 10.3 g
  • Sodium per 100g is slightly higher: 0.0862

Chocolate ice cream

  • Lower calories per 100g: 187 kcal
  • Lower fat per 100g: 6.59 g
  • Fiber is higher per 100g: 1.1 g
  • Slightly higher sugar per 100g: 22 g
  • Texture relies on different gums (guar and carob bean gum)
  • Sodium per 100g is slightly lower but not zero: 0.0714

Flavor Profile

Flavor & Texture

Dutch Chocolate Ice Cream leans into a richer, creamier mouthfeel thanks to its higher fat content and Dutch-process cocoa, which can yield a smoother, deeper chocolate flavor. The carrageenan and cellulose gums help maintain scoopable texture even when temperatures fluctuate. Chocolate ice cream, with its lighter fat profile and slightly higher sugar, often tastes crisper and more vibrant but may feel lighter on the palate. Texture differences will be most noticeable in a direct bite-and-swallow test from a freezer scoop.

Ingredient Quality

Dutch Chocolate Ice Cream lists milk, cream, sugar, corn syrup, and a straightforward chocolate base with cocoa processed with alkali, plus gums for texture. This results in a dense, uniform mouthfeel and a classic dairy-forward flavor. Chocolate ice cream relies on skim milk and a lighter fat blend with dutched cocoa and two gums; texture can feel a touch more buoyant and slightly lighter despite similar sweetness. Both stay label-focused, with recognizable dairy components and standard thickeners.

Nutritional Value

Per 100g: A has 218 kcal, 10.3 g fat, 6.9 g saturated fat, 27.6 g carbs, 20.7 g sugars, 0.92 g fiber, 3.45 g protein, 0.0862 sodium, 0.216 salt. B has 187 kcal, 6.59 g fat, 5.49 g saturated fat, 30.8 g carbs, 22 g sugars, 1.1 g fiber, 3.3 g protein, 0.0714 sodium, 0.179 salt. So, A is higher in calories and fat, while B brings more carbs and fiber. Protein is similar, with a small edge for A.

Value Verdict

If you’re counting calories, Chocolate ice cream is the lighter option with 187 kcal per 100g and 6.59 g fat, while Dutch Chocolate Ice Cream pushes 218 kcal and 10.3 g fat per 100g. Protein is similar, though Dutch Chocolate has a small edge at 3.45 g per 100g. For texture, both use gums, but the Dutch version relies on carrageenan and cellulose gums, which can affect creaminess. Decide based on whether you prioritize lighter calories or a richer, creamier mouthfeel and slightly higher protein.

A Better Alternative?

Frozen yogurt

If both A and B are disappointing, our experts recommend this healthier swap.

Make it a Meal

Try pairing the winner with Espresso brownie

"Its deep coffee notes pair with chocolate ice cream to boost chocolatey vibes."

Buy Espresso brownie

Final Conclusion

For a quick label-based choice, Chocolate ice cream is the lighter option if you’re watching calories and fat, delivering 187 kcal and 6.59 g fat per 100 g. Dutch Chocolate Ice Cream clocks in higher calories and fat but provides a small protein boost and a deeper chocolate profile from the dutched cocoa. If you’re after a richer, more indulgent chocolate experience and don’t mind the extra calories, A is your go-to. If you’re aiming to minimize calories while still enjoying a chocolate treat, B wins on energy, but both offer solid chocolate flavor with familiar dairy ingredients.

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Frequently Asked Questions

Which has fewer calories per 100 g?

Chocolate ice cream has fewer calories per 100 g (187 kcal) than Dutch Chocolate Ice Cream (218 kcal).

Which has more protein per 100 g?

Dutch Chocolate Ice Cream has a slight edge with 3.45 g protein per 100 g versus 3.3 g for Chocolate ice cream.

Are there notable thickening agents I should look for?

Yes. Dutch Chocolate Ice Cream lists carrageenan and cellulose gums, while Chocolate ice cream uses guar gum and carob bean gum.

Which is better if I’m watching sugar?

Sugar per 100 g is 20.7 g for Dutch Chocolate Ice Cream and 22 g for Chocolate ice cream, so the Dutch option is marginally lower in sugar per 100 g.

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B
Contender B
Chocolate ice cream

Chocolate ice cream

Best For
Best for shoppers seeking a lighter option with lower calories and fat.
Health Watch
Texture depends on different gums; some may notice slight changes in mouthfeel.
Watch out for:
See Deal

Chef's Hacks

  • Pair with fresh berries for a lighter dessert option
  • Use as a base for a quick affogato with a shot of espresso
  • Stuff into a simple ice cream float with sparkling water and vanilla syrup

Did You Know?

"Fun fact: The term dutched cocoa appears in the list as cocoa processed with alkali, a common method to mellow acidity and deepen color in chocolate ice creams."