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Sugar-free, low-calorie ice cream
In season: Summer
CALORIES
GI
POTASSIUM
FIBER
1 cup (medium) of Sugar-free ice cream (90 g) has 81 calories. That works out to 90 calories per 100 g. It contains 9 g of carbs, 3.2 g of protein, 4.1 g of fat and 1.8 g of fiber. Its 0.4 µg of B12 covers 15% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Selected: 100 g
90
KCAL / 100G
Carbs
10g
· 4% DV
Protein
3.5g
· 7% DV
Fat
4.5g
· 6% DV
Fiber
2g
· 7% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 42% · Protein 15% · Fat 43%
Vitamins
B12
0.4µg · 17% DV
B2
0.15mg · 12% DV
Biotin
2µg · 7% DV
B5
0.3mg · 6% DV
Minerals
Phosphorus
90mg · 13% DV
Calcium
120mg · 12% DV
Zinc
1mg · 9% DV
Iodine
8µg · 5% DV
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.
Medium
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.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 90 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.
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
— 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
2.5g
MONOUNSATURATED
1.2g
POLYUNSATURATED
0.1g
Omega 6:3 ratio 8:1
Above the ideal 4:1 (8:1).
Not necessarily. “Sugar-free” usually means no added table sugar, but naturally occurring milk sugars or sugars from fruit ingredients may still be present. Check the ingredients list and total sugars on the label.
Products may use stevia, sucralose, acesulfame potassium, erythritol, maltitol, or xylitol. The sweetener used can affect flavour, texture, and digestive tolerance.
Sugar alcohols such as maltitol, sorbitol, and xylitol can cause gas, bloating, or loose stools in sensitive people. Try a small serving first and look for polyols in the ingredient list.
No. Having no added sugar does not mean it has no effect on blood glucose, since it can still contain milk sugars, fruit ingredients, or other carbohydrate sources. Consider the serving in the context of an individual diabetes meal plan and personal glucose response.
It depends on the product. It may contain less added sugar, but it can still be high in saturated fat or include sweeteners and texture additives, so sugar-free does not mean unlimited portions are a healthy choice.
It can be enjoyed after exercise occasionally, but it is not an ideal recovery food by itself. Pairing it with protein-rich dairy, yogurt, or fruit can make the snack more balanced.
It is unlikely to directly disturb sleep unless it contains caffeine or chocolate ingredients. However, a large serving or sugar alcohols may cause digestive discomfort that makes sleep less comfortable.
Keep it tightly covered in the freezer and follow the storage guidance on the package. Avoid letting it melt and refreezing it repeatedly, as this damages texture and may compromise food safety.
Frequent temperature changes encourage ice crystals to form. Store the container tightly sealed toward the back of the freezer, and let it stand briefly before scooping for a smoother texture.
Fresh berries, walnuts, almonds, or plain yogurt are good additions. Fruit adds volume and flavour, while nuts can make the snack feel more satisfying.
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Nutrition data compiled from USDA FoodData Central and scientific sources.