🍦 Ice Cream Calories Calculator
Calculate calories, fat, sugar & carbs for any ice cream serving — by flavor, scoop size & toppings
| Flavor | Calories | Fat (g) | Carbs (g) | Sugar (g) | Protein (g) |
|---|---|---|---|---|---|
| Vanilla | 137 | 7.3 | 16 | 14 | 2.3 |
| Chocolate | 143 | 7.2 | 18.6 | 15.5 | 2.5 |
| Strawberry | 127 | 5.5 | 18.2 | 15 | 2.1 |
| Cookies & Cream | 160 | 8 | 20 | 16 | 2.5 |
| Mint Chocolate Chip | 155 | 8.5 | 18 | 15 | 2.4 |
| Rocky Road | 175 | 9 | 22 | 17 | 3 |
| Butter Pecan | 170 | 10 | 17 | 14 | 2.5 |
| Coffee | 140 | 7.5 | 17 | 14.5 | 2.4 |
| Scoop Size | Weight (g) | Weight (oz) | Approx. Cal |
|---|---|---|---|
| Small | 57g | 2 oz | ~115 cal |
| Regular | 85g | 3 oz | ~172 cal |
| Large | 128g | 4.5 oz | ~259 cal |
| XL | 170g | 6 oz | ~344 cal |
| Ice Cream Type | Cal / 100g | Fat | Sugar |
|---|---|---|---|
| Regular | 207 | 11g | 21g |
| Premium | 270 | 17g | 22g |
| Low-Fat | 130 | 2.5g | 18g |
| Gelato | 190 | 6g | 25g |
| Sorbet | 100 | 0g | 24g |
| Soft Serve | 150 | 5g | 19g |
| Frozen Yogurt | 120 | 2g | 20g |
| Topping | Serving Size | Calories | Fat (g) | Sugar (g) |
|---|---|---|---|---|
| Hot Fudge Sauce | 2 tbsp (42g) | 100 | 3.5 | 16 |
| Caramel Sauce | 2 tbsp (41g) | 100 | 1 | 18 |
| Whipped Cream | 2 tbsp (7g) | 30 | 2.5 | 1 |
| Rainbow Sprinkles | 1 tbsp (9g) | 20 | 0.5 | 3 |
| Chopped Nuts (mixed) | 1 tbsp (9g) | 50 | 4.5 | 0.5 |
| Maraschino Cherry | 1 cherry (6g) | 10 | 0 | 2 |
| Banana (half) | 58g | 50 | 0 | 7 |
| Crumbled Cookies | 2 cookies (28g) | 70 | 3 | 6 |
Ice cream is a cold sweet, usually made from milk or cream, to that you add sugar or sweetener, flavors like vanilla or cocoa or fruits like strawberries and peaches. Occasionally you add color besides stabilizers
Philadelphia-style ice cream is made without eggs. It needs only five things: cream, milk, sugar, vanilla and salt. This is a good start for you who make ice cream at home.
How to Make Ice Cream at Home
On the contrary, egg yolks give richness to heavier styles. French vanilla ice cream uses a custard base, where the yolks ensure a creemy feeling.
Basic home recipe needs one cup of milk, one cup of heavy cream, three egg yolks and half a cup of sugar. Mix the sugar with yolks in a bowl. Heat milk with cream until it starts boiling.
Other tested recipe takes one and half cups heavy cream, one and half cups whole milk, half a cup sugar, quarter teaspoon sea salt, three big egg yolks and one teaspoon vanilla essence.
Sugar amount changes the ice cream. More sugar extends the time to freeze and form crystals. Syrup with a bit of guar gum gives ultra-smooth texture, that does not become a hard block in the freezer.
Every syrup works, for instance honey instead of corn syrup.
Excellent ice cream uses fresh, natural ingredients with high fat content. It has a rich creamy structure, stays pure in the mouth, melts quickly and above all avoids icing. Little air makes it feel dense compared to low-quality brands.
Taste is important, but texture likewise.
Home ice cream commonly costs less and is simpler than you think. KitchenAid stand mixer attachment works well to churn it home. Creative ways give good results without a costly machine.
While churning the base does not immediately become very thick, but after a day in the freezer it sets well.
Salt and chili powder in ice cream seems weird, but salt does improve everything. Rice pudding ice is a creative version of the classic frozen treat. Buttercream frosting in ice cream sounds mad, but it freezes too hard.
There are a lot of brands competing for the perfect scoop, so even surprises taste well and choices seem infinite currently.
