Pierre's sundae at the museum vanilla ice cream with pecans, Salted caramel and fudge swirl, Sundae at the museum

USDA name: Sundae at the museum vanilla ice cream with pecans, Salted caramel and fudge swirl, Sundae at the museum

Brandedby Royal Ice Cream Company

230 calories in 2/3 cup (91 g). Per 100 g, protein: 3.3 g, carbohydrates: 28.6 g, fat: 14.3 g.

Serving
1
= 91 g
230KCAL

Pierre's sundae at the museum vanilla ice cream with pecans, Salted caramel and fudge swirl, Sundae at the museum, 2/3 cup (91 g)

230 calories

Protein
3 g
Carbs
26 g
Fat
13 g
Fiber
1 g
Sugars
19 g

Nutrition Facts

Serving size2/3 cup (91 g)
Amount per serving
Calories
230
% Daily Value*
Total Fat 13 g17%
Saturated Fat 6 g30%
Trans Fat 0 g
Cholesterol 24.6 mg8%
Sodium 94.6 mg4%
Total Carbohydrate 26 g9%
Dietary Fiber 1 g4%
Total Sugars 19 g
Includes Added Sugars 15 g30%
Protein 3 g
Calcium 80.1 mg6%
Iron 0.6 mg3%
Potassium 190 mg4%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. — means not reported. Estimates use the assumptions explained on this page.

minerals

% of the Daily Value in this serving

  • Calcium6% 80.1 mg
  • Sodium4% 94.6 mg
  • Potassium4% 190 mg
  • Iron3% 0.6 mg

Ingredients

Cream, Skim milk, Liquid sugar [sugar, Water], Corn syrup, Sea salt caramel swirl [corn syrup, Water, Sweetened condensed skim milk (sugar, Water, Nonfat milk solids), Butter (cream, Salt), Sea salt, Carrageenan, Sodium bicarbonate], Fudge sauce [powdered sugar (sugar, Corn starch), Vegetable oil (peanut and/or cottonseed and/or palm oil), Cocoa processed with alkali, Whey, Soy lecithin, Salt, Natural flavor], Roasted pecans [pecans, Soybean and/or cottonseed oil, Butter, Salt], Whey, Guar gum, Locust bean gum, Tara gum, Vanilla extract, Natural flavor.

Brand
Pierre's
Made by
Royal Ice Cream Company
Label serving
2/3 cup
Barcode (GTIN/UPC)
048178334688
Category
Ice Cream & Frozen Yogurt
Label updated
2021-04-16

How it compares

Against other records in Ice Cream & Frozen Yogurt, per 100 g. Each nutrient uses only records with a value; matching values are counted separately. Percentages are rounded.

  • Total fat

    Higher than 78%

    Same value as 93 of 13,077 other records.

    leastmost
  • Calories

    Higher than 75%

    Same value as 86 of 13,111 other records.

    leastmost
  • Iron

    Higher than 75%

    Same value as 19 of 12,616 other records.

    leastmost
  • Sodium

    Higher than 74%

    Same value as 60 of 13,078 other records.

    leastmost
  • Potassium

    Higher than 73%

    Same value as 59 of 7,590 other records.

    leastmost
  • Calcium

    Lower than 68%

    Same value as 230 of 12,697 other records.

    leastmost

Questions

How many calories are in pierre's sundae at the museum vanilla ice cream with pecans, salted caramel and fudge swirl, sundae at the museum?
2/3 cup (91 g): 230 calories; protein: 3 g, carbohydrates: 26 g, fat: 13 g.
How much protein is in pierre's sundae at the museum vanilla ice cream with pecans, salted caramel and fudge swirl, sundae at the museum?
3.3 g per 100 g. Its estimated share of calories is 5%, using 4 kcal per gram of protein.
How many net carbs are in pierre's sundae at the museum vanilla ice cream with pecans, salted caramel and fudge swirl, sundae at the museum?
27.5 g per 100 g. Calculated as carbohydrate minus fiber, floored at zero.
All 15 reported nutrients, per 100 g+
Energy253 kcal
Protein3.3 g
Total lipid (fat)14.3 g
Carbohydrate, by difference28.6 g
Fiber, total dietary1.1 g
Total Sugars20.9 g
Sugars, added16.5 g
Calcium, Ca88 mg
Iron, Fe0.66 mg
Potassium, K209 mg
Sodium, Na104 mg
Vitamin D (D2 + D3), International Units13 iu
Fatty acids, total saturated6.6 g
Fatty acids, total trans0 g
Cholesterol27 mg

Source: USDA Branded Foods: the manufacturer's label, as submitted to USDA, per 100 g or 100 ml. Our estimates are labelled separately. FDC ID 2463638, published 2023-02-16. Daily Values are the FDA's for adults and children 4 years and older. How we process USDA's data.