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Ben & jerry’s topped thick mint
Ben & jerry’s topped thick mint by Ben & Jerry's provides 302 kcal per 100 g, with 25.9 g of sugars and 3.9 g of protein. That is 15% more sugar than the average product in this category. Its Nutri-Score is D. It is listed in the Ice creams category.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
Serving size: 3 portion (414 g)
| Nutrient | Per 100 g | Per serving | % DV* | Category avg |
|---|---|---|---|---|
| Calories | 302 kcal | 1,250 kcal | 232 +30% | |
| Total fat | 18.6 g | 77 g | 99% | 11.7 +58% |
| Saturated fat | 8.7 g | 36 g | 180% | 7.7 +13% |
| Carbohydrates | 31.2 g | 129 g | 47% | 28.1 +11% |
| Total sugars | 25.9 g | 107 g | 22.5 +15% | |
| Added sugars | 22.2 g | 92 g | 184% | 16.3 +37% |
| Dietary fiber | 1.5 g | 6 g | 21% | 1.4 +6% |
| Protein | 3.9 g | 16 g | 32% | 3.6 +6% |
| Salt | 0 g | 0 g | 0.3 −100% |
*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values). Category average across 4167 Ice creams products on Foodmetria.
Compared with other ice creams
Bar shows the share of products in this category that contain less of the nutrient.
Product details
- Serving size
- 3 portion (414 g)
- Sold in
- United Kingdom
- Barcode
- 0076840003075
Prices reported by shoppers
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Frequently asked questions
How many calories are in Ben & jerry’s topped thick mint?
Ben & jerry’s topped thick mint contains 302 kcal per 100 g and about 1,250 kcal per serving (3 portion (414 g)).
How much sugar is in Ben & jerry’s topped thick mint?
Ben & jerry’s topped thick mint has 25.9 g of sugars per 100 g, which is considered high by UK front-of-pack guidelines.
Is Ben & jerry’s topped thick mint healthy?
It has a Nutri-Score of D (A is best, E is worst). Scores describe nutritional quality and processing, not suitability for your individual diet.
Source: Open Food Facts (ODbL). Last updated September 13, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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