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Sweet frozen creamy dessert snack
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Ice cream sandwich (85 g) has 201 calories. That works out to 237 calories per 100 g. It contains 26.5 g of carbs, 3.2 g of protein, 9.4 g of fat and 0.8 g of fiber. Its 92.6 mg of Phosphorus covers 13% of the Daily Value. Its glycemic index is 62 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (medium) · 85 g
201
KCAL / 85G
Carbs
26.5g
· 10% DV
Protein
3.2g
· 6% DV
Fat
9.4g
· 12% DV
Fiber
0.8g
· 3% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 52% · Protein 6% · Fat 42%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 201 kcal | |
| Total fat | 9.4 g | 12% |
| Saturated fat | 5.19 g | 26% |
| Trans fat | 0.17 g | |
| Sodium | 140 mg | 6% |
| Total carbohydrate | 26.5 g | 10% |
| Fiber | 0.8 g | 3% |
| Protein | 3.2 g | 6% |
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) | 85 g | 201 kcal |
| ½ piece (half) | 43 g | 102 kcal |
| 1 piece (small) | 60 g | 142 kcal |
| 1 serving (medium) | 85 g | 201 kcal |
| 1 pack (mini) | 85 g | 201 kcal |
| 100 g | 100 g | 237 kcal |
| 1 piece (large) | 120 g | 284 kcal |
| 2 piece (double) | 170 g | 403 kcal |
Calculated from 237 calories per 100 g.
An ice cream sandwich is ice cream held between two biscuit, wafer, or cookie layers. The exact style varies: some use soft chocolate wafers, while others use crisp cookies, and the filling can be made with different ice cream flavours.
To make an ice cream sandwich at home, spread softened ice cream between two cookies or wafers, press gently, and freeze until firm. Work quickly so the filling does not melt, and wrap each sandwich before storing it.
The holes help the ice cream grip the wafers. During production, the filling pushes into the openings, helping the layers stay together instead of sliding apart when you bite into the sandwich.
The wafer softens as moisture moves from the ice cream into it during storage. Keeping the sandwich tightly wrapped in a consistently cold freezer slows this change, but the wafer may lose its original crispness over time.
Yes, cookies work well in an ice cream sandwich and give it a different texture from the classic thin-wafer version. Choose cookies that are sturdy but not rock-hard when frozen, and let the assembled sandwich firm up before serving.
Let an ice cream sandwich sit at room temperature briefly before eating so the filling softens slightly. Avoid leaving it out for an extended time: the ice cream can melt, and refreezing it can leave a coarse, icy texture.
Keep ice cream sandwiches in their original wrapping or an airtight container in the freezer. Store them away from the door, where temperature changes are more frequent, to limit softening, freezer odours, and ice crystals.
No, do not refreeze an ice cream sandwich that has fully melted. Freezing does not remove bacteria that may have multiplied while it was warm. A sandwich that has only softened while staying cold is a different case, though its texture may suffer.
There is no single, universally agreed origin for the ice cream sandwich. Similar hand-held ice cream treats appeared in different places, and the familiar wafer-style version became popular through commercial production.
Serve an ice cream sandwich slightly softened, so the filling is easier to bite without the wafers slipping apart. Fresh berries or unsweetened coffee make good accompaniments because they balance the dessert’s sweetness.
Vitamins
B2
0.15mg · 12% DV
B12
0.27µg · 11% DV
Vitamin A
81.6µg · 9% DV
B5
0.36mg · 7% DV
Minerals
Phosphorus
93mg · 13% DV
Calcium
100mg · 10% DV
Sodium
140mg · 6% DV
Selenium
2.64µg · 5% DV
Potassium ⭐
161mg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 201 calories in 1 piece (medium) (85 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.
An ice cream sandwich pairs a layer of ice cream with two thin biscuits or wafers, making a hand-held frozen dessert. It is enjoyed in many places as a casual snack, especially in warm weather, and is easy to eat without a bowl or spoon. The outside is lightly crisp while the filling is cold, smooth and creamy; flavours and biscuit styles vary by brand and region.
It is mainly a sweet treat, with relatively little protein or fibre. Choose a smaller portion if you want something lighter, or serve it with fresh fruit for a simple dessert.
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 4
Ultra-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
5.19g
MONOUNSATURATED
2.38g
POLYUNSATURATED
0.6g
Omega 6:3 ratio 17.7:1
Above the ideal 4:1 (17.7:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.