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Creamy ice-cream dessert with blackberry sauce
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Blackberry Sundae (180 g) has 378 calories. That works out to 210 calories per 100 g. It contains 51.3 g of carbs, 5.8 g of protein, 16.9 g of fat and 2.2 g of fiber. Its 0.3 mg of B2 covers 25% of the Daily Value. Its glycemic index is 58 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 serving (medium) · 180 g
378
KCAL / 180G
Carbs
51.3g
· 19% DV
Protein
5.8g
· 12% DV
Fat
16.9g
· 22% DV
Fiber
2.2g
· 8% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 54% · Protein 6% · Fat 40%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 378 kcal | |
| Total fat | 16.9 g | 22% |
| Saturated fat | 10.26 g | 51% |
| Trans fat | 0.4 g | |
| Sodium | 137 mg | 6% |
| Total carbohydrate | 51.3 g | 19% |
| Fiber | 2.2 g | 8% |
| Protein | 5.8 g | 12% |
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) | 180 g | 378 kcal |
| 100 g | 100 g | 210 kcal |
| 1 serving (small) | 100 g | 210 kcal |
| 1 cup (small) | 140 g | 294 kcal |
| 1 cup (large) | 220 g | 462 kcal |
| 1 serving (large) | 280 g | 588 kcal |
| 1 pack (jumbo) | 350 g | 735 kcal |
Calculated from 210 calories per 100 g.
A Blackberry Sundae is an ice-cream dessert served in a dish or glass, topped with blackberry sauce and often other toppings. Unlike a milkshake, it is eaten with a spoon rather than blended into a drink.
To make a Blackberry Sundae, scoop ice cream into a serving dish and spoon cooled blackberry sauce over it. Add fresh berries or a crunchy topping if you like, then serve right away before the ice cream melts.
A Blackberry Sundae usually combines ice cream with blackberry sauce. Depending on the recipe, it may also include fresh blackberries, whipped cream, chopped nuts, chocolate, or cookie pieces; toppings are optional rather than fixed.
Simmer blackberries with a little sugar and lemon juice until the fruit softens and releases its juices. Let the sauce cool before adding it to a Blackberry Sundae, since warm sauce melts the ice cream quickly.
Yes, frozen blackberries work well in a Blackberry Sundae, especially in the sauce. Cook them from frozen until soft, then cool the sauce; for a fresh-looking garnish, use thawed, drained berries or fresh ones.
Vanilla ice cream is a classic choice for a Blackberry Sundae because its mild flavor lets the berries stand out. Plain cream ice cream also works well, while strongly flavored varieties can compete with the blackberry sauce.
A Blackberry Sundae is typically ice cream topped with blackberry sauce, while a banana split is built around a split banana with scoops of ice cream and several toppings. A sundae can include fruit, but it does not require banana.
It is best to assemble a Blackberry Sundae just before serving. If made ahead, the sauce can freeze against the ice cream and the texture can become icy; prepare the sauce separately and chill it until needed.
For a crunchy Blackberry Sundae topping, add nuts, granola, or cookie pieces at the last moment. If they sit on the blackberry sauce or melting ice cream, they absorb moisture and quickly lose their crisp texture.
A Blackberry Sundae is rich enough to serve on its own, or alongside coffee after a meal. If serving it with other desserts, choose a small, plain accompaniment so it does not compete with the berry sauce.
Vitamins
B2
0.32mg · 25% DV
B12
0.58µg · 24% DV
Vitamin A
140.4µg · 16% DV
B5
0.56mg · 11% DV
Minerals
Phosphorus
164mg · 23% DV
Iodine
32µg · 21% DV
Calcium
194mg · 19% DV
Manganese
0.29mg · 13% DV
Potassium ⭐
266mg · 8% DV
Sodium
137mg · 6% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 378 calories in 1 serving (medium) (180 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.
A Blackberry Sundae is an ice-cream dessert topped with blackberry sauce. The sundae is generally associated with the United States, where it is served in ice-cream parlours and diners; the berry topping brings a fruity, tart note to the creamy, cold base.
It makes an easy dessert after a meal or a summery treat, and the contrast between smooth ice cream and bright blackberry sauce is the main appeal. It is a sweet, energy-dense choice rather than a substantial snack; a 100 g portion provides 210 calories. Pair it with coffee, or share a serving if you would like a smaller treat.
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
10.26g
MONOUNSATURATED
4.41g
POLYUNSATURATED
0.61g
Omega 6:3 ratio 5.4:1
Above the ideal 4:1 (5.4:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.