Group · Sweet foods
Vanilla ice cream
Vanilla ice cream is one of the best-loved frozen desserts in the world. Made from milk, cream, sugar and egg yolks, flavoured with natural vanilla or vanilla flavouring, it stands out for its creamy texture and roundness in the mouth. It comes as a tub to share, a cone, an individual pot or a coated lolly. With around 191 kcal per 100 g, it provides carbohydrate (26.1 g), fat (8.4 g) and a little protein (2.5 g) from dairy products. Indulgent but rich, it has its place as an occasional pleasure dessert in a balanced diet, to be enjoyed in moderation.
Macronutrient breakdown
Nutrition table per 100 g
| Calories | 191 kcal |
| Kilojoules | 800 kJ |
| Protein | 2,5 g |
| Carbohydrate | 26,1 g |
| Fat | 8,4 g |
Micronutrients per 100 g
All measured nutrients, ranked by share of the daily reference intake.
- Vitamin B20,41 mg29 %
- Vitamin B120,43 µg17 %
- Phosphorus95,7 mg14 %
- Vitamin A99,5 µg12 %
- Potassium190 mg10 %
- Calcium74 mg9 %
- Manganese0,11 mg6 %
- Vitamin B50,31 mg5 %
See the other 13 nutrients
- Vitamin B910 µg5 %
- Vitamin B10,05 mg4 %
- Vitamin E0,48 mg4 %
- Magnesium14,3 mg4 %
- Zinc0,35 mg4 %
- Vitamin B60,05 mg3 %
- Copper0,03 mg3 %
- Omega-6 LA0,25 g3 %
- Total omega-30,05 g2 %
- Omega-3 ALA0,03 g2 %
- Iron0,14 mg1 %
- Vitamin K10,59 µg1 %
- Vitamin B30,07 mg0 %
Anses Ciqual 2025. Source: Anses, 2025, Ciqual food composition table
Tips
Vanilla ice cream remains a pleasure to enjoy in moderation. A sensible portion is one to two scoops, around 50 to 100 g. There is no need to deny yourself completely: it is frequency and quantity that count. Serve it at the end of a light meal or as a teatime treat, rather than on top of an already hearty meal.
- Nutrition facts: 191 kcal, 26.1 g of carbohydrate, 8.4 g of fat and 2.5 g of protein per 100 g. The energy density comes mostly from sugar and dairy fat.
- Tasty pairings: a few fresh fruits (strawberries, raspberries, peaches), a lightly sweetened homemade coulis or a touch of cinnamon lift the flavour without relying entirely on sugar.
- Storage: keep it tightly closed in the freezer at -18 °C, and avoid taking it in and out, which forms crystals and spoils the texture.
To limit your sugar intake, you can alternate with lighter options such as an orange sorbet, a reduced-sugar sorbet or frozen yoghurt, which are often lower in fat. If you like to vary the flavours, chocolate ice cream and the strawberry version belong to the same sugary foods family, to be eaten occasionally.
Glycaemic index and weight control: the share of fast sugar is notable, and the glycaemic index is moderate to high. If you are watching your weight, think of ice cream as an occasional pleasure dessert, and savour it slowly to enjoy it fully.
For active people: after an intense effort, the carbohydrate in ice cream can help to replenish glycogen stores, and the milk protein contributes to recovery. That said, it is not an ideal everyday snack because of the saturated fat. For more suitable snacks, turn to balanced protein snacks that are rich in protein and lower in added sugars.
Benefits and pleasure: beyond the calories, vanilla ice cream remains a moment of comfort. Choose recipes made with natural vanilla, without too many additives. In short: not often, in a small portion, and always as part of a varied diet and regular physical activity.