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Ice Cream (Milk & Cream) Calories
Rich, creamy ice cream made with milk and cream.
In season: Summer
CALORIES
GI
POTASSIUM
FIBER
Quick answer
1 piece (medium) of Ice Cream (Milk & Cream) (75 g) has 158 calories. That works out to 210 calories per 100 g. It contains 17.6 g of carbs, 2.8 g of protein, 8.3 g of fat and 0 g of fiber. Its 0.4 µg of B12 covers 16% of the Daily Value. Its glycemic index is 60 (medium), so it raises blood sugar at a moderate pace.
What is Ice Cream (Milk & Cream)?
Ice Cream (Milk & Cream) is the name on this page for kaymaklı dondurma, a Turkish ice cream made with milk, sugar and kaymak—rich clotted cream. Some recipes also use salep for body and stretch. The extra cream gives it a pronounced milky flavour and a smooth, dense texture.
In Turkey it is commonly served in scoops, in a bowl or cone, and can accompany fruit or other desserts. It is an energy-dense treat, with more fat than protein. For a lighter serving, keep the scoop modest and pair it with fresh fruit.
Ice Cream (Milk & Cream) Nutrition Facts
Selected: 100 g
210
KCAL / 100G
Carbs
23.5g
· 9% 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%
Ice Cream (Milk & Cream) Vitamins & Minerals
Vitamins
B12
0.5µg · 21% DV
B2
0.19mg · 15% DV
Vitamin A
110µg · 12% DV
B5
0.4mg · 8% DV
Minerals
Phosphorus
90mg · 13% DV
Calcium
120mg · 12% DV
Zinc
1mg · 9% DV
Iodine
10µg · 7% DV
How Nutritious Is Ice Cream (Milk & Cream)?
Nutrient density
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.
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.
Ice Cream (Milk & Cream) Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Ice Cream (Milk & 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 Ice Cream (Milk & Cream) Processed?
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.
Does Ice Cream (Milk & Cream) Contain Allergens?
Contains these allergens:
Which Diets Is Ice Cream (Milk & 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
Ice Cream (Milk & Cream) Fat Profile
SATURATED
6.8g
MONOUNSATURATED
2.8g
POLYUNSATURATED
0.2g
Omega 6:3 ratio 3:1
Below the ideal 4:1 — a good omega balance.
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Frequently Asked Questions About Ice Cream (Milk & Cream)
What is milk-and-cream ice cream?
Milk-and-cream ice cream is a rich, creamy Turkish-style ice cream made with milk and kaymak, a thick clotted cream. Recipes may also use sugar and salep, a thickener that gives some versions extra body.
How is milk-and-cream ice cream different from Maraş ice cream?
They are related but not identical. Milk-and-cream ice cream is defined by its rich kaymak flavor, while Maraş ice cream is especially known for its elastic, chewy texture, traditionally developed with salep and vigorous kneading.
Does milk-and-cream ice cream contain salep?
Some versions contain salep, but it is not essential to every recipe. Salep helps thicken the mixture and can add stretch; the defining ingredient in kaymaklı dondurma is kaymak, which gives it its rich dairy character.
How do you make milk-and-cream ice cream?
Combine milk, kaymak and sugar, then chill the mixture before churning it in an ice-cream maker. Some recipes add salep for a thicker texture. Churning while it freezes helps keep the finished ice cream smooth.
Why is milk-and-cream ice cream so creamy?
Kaymak contributes richness and milk fat, while churning incorporates air and limits the formation of large ice crystals. The result is a smoother, denser texture than a simple frozen milk mixture.
Can you make milk-and-cream ice cream without an ice-cream maker?
Yes. Freeze the chilled mixture in a covered container, stirring and scraping it thoroughly at regular intervals as it firms up. An ice-cream maker usually gives a smoother texture, but the no-machine method works at home.
What does milk-and-cream ice cream taste like?
Milk-and-cream ice cream tastes rich and milky, with a distinct creamy note from kaymak. It is usually served plain so that its dairy flavor stands out, though fruit or syrup can be added.
What desserts go well with milk-and-cream ice cream?
Milk-and-cream ice cream pairs well with warm baklava, kadayıf or fruit desserts. The contrast between cold, creamy ice cream and warm pastry makes it a common choice alongside Turkish sweets.
How should you store milk-and-cream ice cream after opening?
Keep milk-and-cream ice cream tightly covered in the freezer and return it promptly after serving. A closed container helps prevent freezer odors and ice crystals; avoid repeatedly letting it soften and refreezing it.
Is milk-and-cream ice cream the same as gelato?
No. Milk-and-cream ice cream is a Turkish kaymak-based style, whereas gelato is an Italian frozen dessert with its own recipes and churning traditions. Both can be creamy, but kaymak gives this ice cream its characteristic dairy richness.
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Nutrition data compiled from USDA FoodData Central and scientific sources.