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Goat milk-based ice cream sweetened with stevia
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Goat milk ice cream with stevia (90 g) has 149 calories. That works out to 165 calories per 100 g. It contains 13.3 g of carbs, 3.8 g of protein, 9.1 g of fat and 0 g of fiber. Its 97.2 mg of Phosphorus covers 14% of the Daily Value. Its glycemic index is 32 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 90 g
149
KCAL / 90G
Carbs
13.3g
· 5% DV
Protein
3.8g
· 8% DV
Fat
9.1g
· 12% 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 35% · Protein 10% · Fat 55%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 149 kcal | |
| Total fat | 9.1 g | 12% |
| Saturated fat | 5.76 g | 29% |
| Trans fat | 0.27 g | |
| Sodium | 47 mg | 2% |
| Total carbohydrate | 13.3 g | 5% |
| Fiber | 0 g | 0% |
| Protein | 3.8 g | 8% |
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) | 90 g | 149 kcal |
| 1 tablespoon (mini) | 15 g | 25 kcal |
| 1 ounce (small) | 28 g | 46 kcal |
| 2 tablespoon (small) | 30 g | 50 kcal |
| 1 piece (small) | 60 g | 99 kcal |
| 100 g | 100 g | 165 kcal |
| 2 piece (double) | 120 g | 198 kcal |
| 1 cup (medium) | 130 g | 215 kcal |
| 1 serving (large) | 180 g | 297 kcal |
| 1 pack (whole) | 500 g | 825 kcal |
Calculated from 165 calories per 100 g.
Not automatically. Stevia changes the sweetener, but it does not remove the natural lactose in goat milk or determine the dessert’s overall nutritional value. Compare the full ingredient list and serving size rather than assuming it is a healthier choice.
Not necessarily. Goat milk has a different protein and fat composition, but it still contains lactose and can cause symptoms in people who have trouble digesting lactose. Easier digestion varies from person to person.
It can have a mildly tangy or distinctive dairy flavor from the goat milk. The strength varies with the milk and recipe, while stevia may add a lingering sweetness that differs from sugar.
Stevia provides sweetness but does not add the bulk or freezing-point effect that sugar does. Without other ingredients to help with texture, the ice cream can form larger ice crystals, especially if it partially melts and refreezes.
You can use stevia for sweetness, but a direct one-for-one replacement usually changes the texture. Sugar also adds bulk and affects how firmly the mixture freezes, so a recipe may need another ingredient to compensate.
Usually not without medical advice. Goat milk proteins can cross-react with cow’s milk proteins, so switching milks is not a reliable way to avoid an allergy reaction.
No. An ice cream maker gives a smoother result, but you can freeze the mixture in a shallow container and stir it regularly as it firms up to break up ice crystals.
Not always, but the name alone cannot confirm that. Stevia may be used alongside sugar or other sweeteners, and goat milk contributes natural lactose; check the product’s ingredient information to see what was added.
It is not lactose-free just because it is made with goat milk or sweetened with stevia. Goat milk contains lactose, so people with lactose intolerance may still have symptoms after eating it.
Yes. Many ice cream recipes use a milk-and-cream base without eggs; eggs are an optional ingredient in some custard-style versions, not a requirement for goat milk ice cream.
Vitamins
B2
0.16mg · 12% DV
B12
0.16µg · 7% DV
Biotin
1.89µg · 6% DV
Vitamin A
52.2µg · 6% DV
Minerals
Phosphorus
97mg · 14% DV
Calcium
121mg · 12% DV
Potassium ⭐
158mg · 5% DV
Iodine
6.3µg · 4% DV
Sodium
47mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 149 calories in 1 serving (medium) (90 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.
Goat milk ice cream with stevia is a frozen dairy dessert made with goat’s milk and sweetened with stevia. It is a contemporary variation rather than a dish tied to one particular region. Goat’s milk can lend a gently tangy, distinctive dairy note, while the finished texture is typically smooth and creamy; the exact flavour and sweetness depend on the recipe.
Serve it by the scoop in a cone or bowl, as a dessert after a meal, or alongside fruit. Its dairy base gives it some protein as well as a rich character, while stevia provides sweetness. For a fresher, lighter-feeling serving, pair a modest scoop with berries and keep the toppings simple.
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
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
5.76g
MONOUNSATURATED
2.43g
POLYUNSATURATED
0.36g
Omega 6:3 ratio 3.7:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.