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Fruity dairy ice cream
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
190
KCAL / 100G
Carbs
27.5g
· 58%
Protein
3.2g
· 7%
Fat
7.5g
· 35%
Fiber
0.8g
Vitamins
B12
0.3µg · 13% DV
B2
0.16mg · 12% DV
Vitamin A
65µg · 7% DV
B5
0.32mg · 6% DV
Minerals
Phosphorus
92mg · 13% DV
Calcium
112mg · 11% DV
Iodine
12µg · 8% DV
Potassium ⭐
175mg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
4.6g
MONOUNSATURATED
2.05g
POLYUNSATURATED
0.28g
Omega 6:3 ratio 4.4:1
Above the ideal 4:1 (4.4:1).
Ice crystals form when the container is exposed to air and temperature changes. Keeping it tightly sealed, covering the surface, and minimizing thawing and refreezing helps preserve a smoother texture.
Yes, a few minutes at room temperature usually improves scoopability and flavor release. Leaving it out too long can make it melt and refreeze poorly later.
It goes well with fresh fruit, plain yogurt, toasted coconut, nuts, or a simple oat topping. Pairing it with foods that add texture or protein can make it feel more balanced and satisfying.
Right before training, a large serving may feel heavy for some people because it is a dairy-based dessert. After exercise, it works better as part of a snack that also includes a stronger protein source.
There is nothing uniquely harmful about eating it at night; overall intake and portion matter more. That said, some people find cold, sweet foods worsen reflux or discomfort before bed.
Ice cream is typically creamier because it contains dairy, while sorbet is usually lighter and more icy. This product contains dairy, so it is not interchangeable for people avoiding milk allergens.
Ice cream itself does not cause infections; viruses and bacteria do. Cold foods can, however, temporarily irritate the throat or feel uncomfortable for some people.
People with a milk allergy should avoid it, and those with lactose intolerance may or may not tolerate it depending on their sensitivity. Anyone prone to digestive discomfort from rich dairy desserts may prefer a smaller portion.
If kept consistently frozen, it remains usable for a while, but quality is best when eaten relatively soon after opening. Repeated melting and refreezing can hurt both texture and food safety.
No. Processed simply means it has been made from multiple ingredients and steps; it does not automatically make a food 'bad,' but it is usually best treated as an occasional dessert rather than a staple.
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Nutrition data compiled from USDA FoodData Central and scientific sources.