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Sweet dairy-based ice cream with almond and apricot
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
100 g of Almond apricot ice cream has 215 calories. It contains 24.8 g of carbs, 4.2 g of protein, 11.5 g of fat and 1.3 g of fiber. Its 112 mg of Phosphorus covers 16% of the Daily Value. Its glycemic index is 58 (medium), so it raises blood sugar at a moderate pace.
Selected: 100 g
215
KCAL / 100G
Carbs
24.8g
· 9% DV
Protein
4.2g
· 8% DV
Fat
11.5g
· 15% DV
Fiber
1.3g
· 5% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 45% · Protein 8% · Fat 47%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 215 kcal | |
| Total fat | 11.5 g | 15% |
| Saturated fat | 6.1 g | 31% |
| Trans fat | 0.2 g | |
| Sodium | 62 mg | 3% |
| Total carbohydrate | 24.8 g | 9% |
| Fiber | 1.3 g | 5% |
| Protein | 4.2 g | 8% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 100 g | 215 kcal |
| 1 tablespoon (mini) | 18 g | 39 kcal |
| 1 ounce (small) | 28 g | 60 kcal |
| 1 piece (small) | 45 g | 97 kcal |
| 2 piece (double) | 90 g | 194 kcal |
| 100 g | 100 g | 215 kcal |
| 1 cup (medium) | 130 g | 280 kcal |
| 1 serving (large) | 160 g | 344 kcal |
| 1 pack (whole) | 500 g | 1075 kcal |
Calculated from 215 calories per 100 g.
Almond apricot ice cream is typically made with a dairy ice-cream base, apricots, almonds and sugar. Recipes may use fresh fruit, apricot purée, almond paste or chopped nuts, so the texture and strength of the almond flavor can vary.
You can make almond apricot ice cream by blending apricot purée and finely ground almonds into an ice-cream base, then freezing it. Stirring the mixture as it freezes helps limit ice crystals; an ice-cream maker usually gives it a smoother texture.
Almond apricot ice cream works with either fresh or dried apricots. Fresh fruit gives it a brighter, lighter flavor, while dried apricots add a more concentrated sweetness; soften dried fruit before blending it into the ice-cream base.
To keep homemade almond apricot ice cream creamy, blend the fruit smoothly into the base and avoid letting the mixture partially melt and refreeze. Freeze it in a tightly covered container, and stir it during freezing if you are not using an ice-cream maker.
Yes, you can make almond apricot ice cream without an ice-cream maker. Freeze the prepared mixture in a shallow container and stir it periodically as it firms up; this breaks up ice crystals and helps keep the texture less icy.
Toasted almonds, fresh apricot pieces and dark chocolate are good toppings for almond apricot ice cream. Their crunch or slight bitterness contrasts with the creamy, fruity scoop without overwhelming the apricot flavor.
Almond apricot ice cream can taste more like either ingredient, depending on the recipe. Ripe apricots make the fruit flavor more noticeable, while almond paste or toasted almonds bring out a deeper, nuttier taste.
Yes, almond apricot ice cream pairs well with simple cakes, especially those with mild vanilla or almond flavors. A lightly flavored cake lets the apricot stand out; very sweet desserts can make the combination feel heavy.
Keep almond apricot ice cream tightly covered in the freezer after opening. Return it promptly after serving and avoid refreezing it if it has melted and become warm, since this can damage both its texture and food safety.
People with diabetes may be able to include almond apricot ice cream in a meal plan, but its added sugar can affect blood glucose. If you use insulin or glucose-lowering medication, ask your clinician or dietitian what portion fits your plan.
Vitamins
B2
0.18mg · 14% DV
B12
0.32µg · 13% DV
Vitamin A
95µg · 11% DV
B5
0.45mg · 9% DV
Minerals
Phosphorus
112mg · 16% DV
Calcium
128mg · 13% DV
Copper
0.09mg · 10% DV
Potassium ⭐
210mg · 6% DV
Sodium
62mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 215 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Almond apricot ice cream combines a creamy dairy ice-cream base with apricot and almond, often in the form of fruit purée or pieces and chopped nuts. It is a flavour pairing rather than a dish with one established place of origin, and recipes vary in how much fruit or almond they include.
The apricot brings a gently tart, fruity note, while almond adds a toasted, nutty flavour; together they make a cool, smooth dessert with some texture. It is commonly served in a cone or bowl as a summer treat or after a meal. This is a sweet, energy-dense dessert, providing 215 calories per 100 g, rather than a substantial source of protein. For a lighter serving, keep the portion modest and skip extra sauces or toppings.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
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
6.1g
MONOUNSATURATED
3.2g
POLYUNSATURATED
0.9g
Omega 6:3 ratio 28.3:1
Above the ideal 4:1 (28.3:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.