Ice cream, dairy, flavoured
Dernière mise à jour 4 Nov 2026
Respecte les directives éditoriales
- TéléchargerTélécharger
- Partager
- Language
- Discussion
- Ask Patient
- Version audio
- Ajouter aux sources préférées sur Google
Flavoured dairy ice cream is a frozen food made with milk products and flavourings. These figures describe samples across assorted flavours, so the composition of individual products may differ. It mainly provides carbohydrate and fat, with some protein. Per 100g, it contains 25g of carbohydrate, including 24g of sugars, and 8g of fat, including 5.2g of saturated fat.
The sugar and saturated fat content are worth noting for people monitoring these in their diet. Dairy ice cream also provides calcium, which helps maintain bones and teeth, and protein, which supports the maintenance and repair of body tissues. Full nutrient figures, including energy, vitamins and minerals, are in the tables below.
Nutrition per 100g
Nutrient | Per 100g |
|---|---|
Energy | 179 kcal |
Energy | 751 kJ |
Graisse | 8g |
of which saturates | 5.2g |
Carbohydrate | 25g |
of which sugars | 24g |
3.5g | |
Sel | 0.15g |
Alcool | 0g |
Eau | 60g |
Cholestérol | 26mg |
Vitamins and minerals per 100g
Nutrient | Per 100g |
|---|---|
121µg | |
0.1µg | |
0.17mg | |
1mg | |
0.04mg | |
0.26mg | |
0.2mg | |
0.07mg | |
0.3µg | |
9µg | |
110mg | |
0.5mg | |
19mg | |
99mg | |
180mg | |
Sodium | 61mg |
0.4mg | |
0.05mg |
Other types of ice cream
Food | Calories per 100g | Protein per 100g | Fat per 100g | Fibre per 100g |
|---|---|---|---|---|
159 kcal | 2.8g | 7.2g | – | |
262 kcal | 4.2g | 14g | 1.3g | |
169 kcal | 3.2g | 8.2g | 0.2g | |
192 kcal | 2.6g | 7.7g | 0.2g | |
208 kcal | 2.3g | 12g | 0.4g | |
208 kcal | 4.2g | 11g | – | |
215 kcal | 3.9g | 15g | Trace | |
165 kcal | 3.6g | 8.1g | – | |
102 kcal | 4.4g | 0.8g | 0g |
About these figures
Values are per 100g of the food as described (17 samples, assorted flavours). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.
These figures come from an older part of the dataset that is no longer updated. Original source: Milk Products and Eggs Supplement, 1989.