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Traditional Turkish ice cream made with caramelized goat milk
In season: Summer
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Burnt goat milk ice cream (80 g) has 140 calories. That works out to 175 calories per 100 g. It contains 20 g of carbs, 3.4 g of protein, 5.2 g of fat and 0 g of fiber. Its 0.3 µg of B12 covers 13% of the Daily Value. Its glycemic index is 60 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (medium) · 80 g
140
KCAL / 80G
Carbs
20g
· 7% DV
Protein
3.4g
· 7% DV
Fat
5.2g
· 7% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 57% · Protein 10% · Fat 33%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 140 kcal | |
| Total fat | 5.2 g | 7% |
| Saturated fat | 3.36 g | 17% |
| Trans fat | 0.02 g | |
| Sodium | 44 mg | 2% |
| Total carbohydrate | 20 g | 7% |
| Fiber | 0 g | 0% |
| Protein | 3.4 g | 7% |
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 piece (medium) | 80 g | 140 kcal |
| 1 piece (small) | 50 g | 88 kcal |
| 1 slice (thin) | 60 g | 105 kcal |
| 100 g | 100 g | 175 kcal |
| 1 cup (medium) | 100 g | 175 kcal |
| 1 slice (thick) | 100 g | 175 kcal |
| 1 piece (large) | 120 g | 210 kcal |
| 1 serving (large) | 150 g | 263 kcal |
| 2 piece (double) | 160 g | 280 kcal |
| 1 piece (jumbo) | 200 g | 350 kcal |
Calculated from 175 calories per 100 g.
Burnt goat milk ice cream is a traditional Turkish-style ice cream made with goat milk heated until it develops a caramelized, toasted flavor. “Burnt” describes that flavoring step, not spoiled milk.
Burnt goat milk ice cream tastes creamy and milky, with caramel-like, toasted notes and sometimes a recognizable goat-milk tang. The balance varies with the milk and how far it is heated.
Its distinctive feature is the toasted caramel flavor created by heating the goat milk. Some traditional Turkish versions also use salep for a stretchy, dense texture, while other recipes may use different thickeners or methods.
To make burnt goat milk ice cream, the milk is heated carefully until it develops a caramelized aroma, then cooled and churned or frozen as an ice-cream mixture. Some recipes add sugar and salep; scorching it until bitter is not the goal.
Sometimes. Salep is used in some traditional Turkish-style recipes to give the ice cream a dense, stretchy texture, but it is not present in every version. Recipes and commercial products can differ.
Burnt goat milk ice cream is associated with Turkish ice-cream traditions, but the name alone does not establish a particular town or region of origin. Producers may use their own recipes and serving styles.
No; “burnt” refers to the toasted, caramelized flavor produced by heating the milk, not spoilage. Properly prepared ice cream should not taste acrid or smell sour; keep it frozen and avoid products that have thawed and refrozen.
Yes, it usually contains lactose because goat milk naturally contains this milk sugar. Using goat milk does not make the ice cream lactose-free, so people with lactose intolerance may still have symptoms.
Yes. Heat goat milk gently to develop its toasted aroma, cool it, and combine it with the other ingredients in your recipe. Freeze the mixture in a covered container, stirring it periodically to help limit ice crystals.
Burnt goat milk ice cream pairs well with fresh fruit, nuts, or a simple wafer that lets its caramelized flavor stand out. It can also be served on its own as a dessert after a Turkish meal.
Vitamins
B12
0.32µg · 13% DV
B2
0.14mg · 11% DV
B5
0.28mg · 6% DV
Biotin
1.6µg · 5% DV
Minerals
Phosphorus
72mg · 10% DV
Calcium
96mg · 10% DV
Iodine
6.4µg · 4% DV
Potassium ⭐
144mg · 4% DV
Sodium
44mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 140 calories in 1 piece (medium) (80 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.
Burnt goat milk ice cream is a traditional Turkish-style ice cream made by heating goat’s milk until it develops a caramelised, gently toasted flavour. “Burnt” describes the treatment of the milk, rather than a scorched taste; recipes and texture can vary by maker.
It is usually served in a cone or bowl as a cool dessert, especially in warm weather. Its milky sweetness and toasted notes are enjoyable on their own, though fresh fruit makes a good, lighter-feeling pairing. Nutritionally, it is mainly a source of carbohydrate, with some fat and protein. A modest scoop is an easy way to enjoy its distinctive flavour without making dessert too heavy.
Medium
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
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
3.36g
MONOUNSATURATED
1.28g
POLYUNSATURATED
0.2g
Omega 6:3 ratio 3.5:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.