Ice cream, virtually fat free alternative

This virtually fat-free alternative to ice cream is a frozen dessert in the milk and milk products group. It mainly provides carbohydrate, including sugars, along with some protein and a small amount of fat. Per 100g, it contains 21g of carbohydrate, of which 19g is sugars, 4.4g of protein and 0.8g of fat.

Protein supports the maintenance and repair of body tissues. This dessert also contains iodine, which is needed for the production of thyroid hormones. Although it is described as virtually fat free, it still provides sugars and energy, which are relevant for people monitoring their intake. The sugar figure represents total sugars rather than added sugars alone. Full nutrient figures are in the tables below.