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Homemade ice cream Calories
Homemade, milk and cream-based sweet ice cream
In season: Summer
CALORIES
GI
POTASSIUM
FIBER
Quick answer
1 cup (medium) of Homemade ice cream (130 g) has 273 calories. That works out to 210 calories per 100 g. It contains 29.9 g of carbs, 4.9 g of protein, 14.3 g of fat and 0 g of fiber. Its 0.5 µg of B12 covers 19% of the Daily Value. Its glycemic index is 60 (medium), so it raises blood sugar at a moderate pace.
What is Homemade ice cream?
Homemade ice cream is a frozen dessert made at home, usually from milk or cream and sugar; some recipes use eggs to make a custard base. Churning as it freezes gives it a smooth, scoopable texture, though no-churn versions are common too. Serve it in a bowl or cone, or alongside fruit, pie or cake. In warm weather it makes an easy dessert, and a small scoop can also be a sweet finish to a meal.
Its dairy base makes it creamy and fairly energy-dense, while it is not especially high in protein: a 100 g serving has 210 calories and 3.8 g of protein. For a lighter serving, keep the scoop modest and pair it with fresh fruit.
Homemade ice cream Nutrition Facts
Selected: 100 g
210
KCAL / 100G
Carbs
23g
· 8% DV
Protein
3.8g
· 8% DV
Fat
11g
· 14% 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 45% · Protein 7% · Fat 48%
Homemade ice cream Vitamins & Minerals
Vitamins
B12
0.35µg · 15% DV
B2
0.18mg · 14% DV
Vitamin A
110µg · 12% DV
Biotin
2.5µg · 8% DV
Minerals
Phosphorus
90mg · 13% DV
Calcium
120mg · 12% DV
Zinc
1mg · 9% DV
Iodine
8µg · 5% DV
How Nutritious Is Homemade ice cream?
Nutrient density
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.
Satiety score
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.
Homemade ice cream Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Homemade ice cream
To burn the 210 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.
Is Homemade ice cream Processed?
NOVA 2
Minimally 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.
Does Homemade ice cream Contain Allergens?
Contains these allergens:
Which Diets Is Homemade ice cream Good For?
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
Homemade ice cream Fat Profile
SATURATED
6.5g
MONOUNSATURATED
3.2g
POLYUNSATURATED
0.15g
Omega 6:3 ratio 3:1
Below the ideal 4:1 — a good omega balance.
Compare Homemade ice cream
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Frequently Asked Questions About Homemade ice cream
How do you make homemade ice cream?
Homemade ice cream is made by mixing milk, cream and sugar, with egg yolks optional for a richer custard base. Chill the mixture completely, then churn it in an ice cream maker or stir it periodically as it freezes.
How do you make homemade ice cream without an ice cream maker?
You can make homemade ice cream without a machine by folding sweetened condensed milk into whipped cream, then freezing the mixture in a covered container. This no-churn method needs no stirring and produces a soft, creamy texture.
Why does homemade ice cream get icy?
Homemade ice cream gets icy when large ice crystals form as the mixture freezes. Chill the base before freezing, use a shallow airtight container, and stir it periodically during the early freezing stage if your recipe does not use a machine.
How long does homemade ice cream last in the freezer?
Homemade ice cream is best eaten within about one to two weeks for good texture and flavor. Store it in an airtight container toward the back of the freezer, where the temperature stays steadier than near the door.
Can you make homemade ice cream without eggs?
Yes, homemade ice cream can be made without eggs. Egg yolks thicken a custard base and add richness, but they are not essential in cream-based recipes; if you use them, cook the mixture rather than adding raw yolks.
Why is homemade ice cream so hard after freezing?
Homemade ice cream can freeze harder than commercial ice cream because it contains less air and may lack stabilizers. Let it sit at room temperature for a few minutes before scooping, rather than microwaving it, which can melt it unevenly.
Can you make homemade ice cream without condensed milk?
Yes, homemade ice cream can be made without condensed milk. Use a cooked base of milk, cream and sugar, chill it thoroughly, then churn it or stir it as it freezes; condensed milk is simply a shortcut used in some no-churn recipes.
When should you add fruit to homemade ice cream?
Add fruit to homemade ice cream once the mixture has started to thicken or near the end of churning. Cook or drain watery fruit first; excess juice can freeze into hard pieces and make the ice cream icy.
Why does homemade ice cream taste grainy?
Homemade ice cream often turns grainy when its custard base is overheated and the eggs curdle, or when ice crystals grow during slow freezing. Heat an egg-based mixture gently while stirring, then chill it quickly before freezing.
Can you refreeze melted homemade ice cream?
Do not refreeze homemade ice cream that has fully melted and sat at room temperature for a prolonged period; bacteria can grow as it warms. If it has only softened briefly and is still very cold, return it to the freezer promptly.
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Nutrition data compiled from USDA FoodData Central and scientific sources.