Calorie Database

Searchable online nutrition database

Ice Cream, Dairy, Flavoured

How many Calories in Ice cream, dairy, flavoured?

179 Cals per 100g

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How many Calories in Ice cream, non-dairy, flavoured?

How many Calories in Arctic roll?

Find out more about Ice creams.

Ice cream, dairy, flavoured also contains:

  • 24.7 g of carbohydrates,
  • 3.5 grams of protein,
  • 8.0 grams of fat and
  • 26.0 mg of cholesterol

per 100g serving.

That represents 9.0% of typical adult GDA (2,000 Cals) for calorie intake, 9.1% of carbohydrate GDA, 7.0% of protein GDA and 11.4% of fat GDA.

Traffic Light Labelling *

Fat Medium
Saturated Fat High
Sugar High
Salt Low

* See the NHS Livewell pages for more information on food traffic light labelling.

For additional nutritional data about Ice cream, dairy, flavoured including fibre, sugars, vitamins, minerals, fatty acids and more see the data table below.

Nutritional Data

All figures below are expressed per 100g edible portion.

Energy (Calories) 179 Kcals/Calories
Energy (Kilojoules) 751 KJ
Water 59.8 g
Nitrogen 0.54 g
Protein 3.5 g
Fat 8.0 g
Carbohydrates 24.7 g
Starch Tr g
Sugar 23.7 g
Fibre 0.0 g
Alcohol 0.0 g/ml
Saturated fatty acids 5.20 g
Polyunsaturated fatty acids 0.30 g
Trans fatty acids N g
Cholesterol 26.0 mg

Vitamins

Retinol - Vitamin A 94 mcg
Carotene - Vitamin A 160 mcg
Retinol Equivalent 121 mcg
Vitamin D 0.1 mcg
Vitamin E 0.17 mg
Vitamin K1 mcg
Thiamin 0.04 mg
Riboflavin 0.26 mg
Niacin 0.2 mg
Tryptophan 0.8 mg
Niacin Equivalent mg
Vitamin B6 0.07 mg
Vitamin B12 0.3 mcg
Folate 9 mcg
Pantothenate 0.33 mg
Biotin 2.4 mcg
Vitamin C 1 mg

Minerals

Sodium 61 mg
Potassium 180 mg
Calcium 110 mg
Magnesium 19 mg
Phosphorus 99 mg
Iron 0.50 mg
Copper 0.05 mg
Zinc 0.4 mg
Chloride 100 mg
Manganese Tr mcg
Selenium N mcg
Iodine N mcg

Labelling

Food composition according to product labelling.

Energy (Calories) 181 Kcals/Cals
Energy (KJoules) 759 KJ
Carbohydrates 23.8 g
Protein 3.4 g
Sugars 22.9 g
Starch 0.0 g

Notes

17 samples, assorted flavours

As MPE

Not including oligosaccharides from the glucose syrup/maltodextrins in the product