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Ben&Jerry ice cream cookie dough
Ben&Jerry
465 ml
€8.59
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Stores
1 store
 Spar |
€18.47 / l | €8.59 15/03/2026 |
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Description
Vanilla ice cream and cookies with chocolate flavor (8%), pieces of cookie dough with chocolate chips (3%) and chocolate chip cookie sauce (5%).
Nutritional Value
Per 100 g| Energy | 1000 kJ / 240 kcal |
| Fat | 16 g |
| Saturated fat | 9.1 g |
| Carbohydrates | 31 g |
| Sugars | 25 g |
| Protein | 4.3 g |
| Salt | 0.24 g |
Ingredients
| Ingredient | Suggested category | |
|---|---|---|
| Cream | 26% | Dairy & Eggs |
| Water | Water | |
| Sugar | Sweeteners | |
| Concentrated skimmed milk | Dairy & Eggs | |
| Wheat flour | Grains, Legumes & Starches | |
| Egg yolk | Dairy & Eggs | |
| Vegetable oils | ||
| Rapeseed | Fats & Oils | |
| Soy | ||
| Sunflower | ||
| Butter | Dairy & Eggs | |
| Brown sugar | Sweeteners | |
| Low-fat cocoa powder | Fruits & Vegetables | |
| Coconut oil | Fats & Oils | |
| Lactose | Sweeteners | |
| Dextrose | ||
| Skimmed milk powder | Dairy & Eggs | |
| Butter concentrate | ||
| Molasses | Sweeteners | |
| Egg | Dairy & Eggs | |
| Cocoa mass | Fruits & Vegetables | |
| Cocoa butter | Fats & Oils | |
| Vanilla extract | Flavors & Concentrated Extracts | |
| Lactose and milk proteins | Dairy & Eggs | |
| Salt | Salt & Minerals | |
| Stabilizers | ||
| Guar gum | Thickeners, Gelling & Stabilizing Agents | |
| Carrageenan | ||
| Natural vanilla flavor | Flavors & Concentrated Extracts | |
| Raising agents | ||
| Sodium bicarbonate | Leavening Agents | |
| Ammonium carbonate | ||
| Natural flavors (contains milk) | Flavors & Concentrated Extracts | |
| Emulsifier | ||
| Soy lecithin | Thickeners, Gelling & Stabilizing Agents |
Allergens
| Suggested Allergen | Detected Keywords |
|---|---|
 |
Wheat flour Wheat |
 |
Egg Egg yolk |
 |
Lactose and milk proteins Natural flavors (contains milk) Butter concentrate Milk Lactose Butter Concentrated skimmed milk Skimmed milk powder |
 |
Nuts |
 |
Soy lecithin Soy |
Storage
Store at -18°C. Best before end: see bottom of packaging.
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