Dômes meringue saveur crème brûlée

by Deluxe 300 g in Frozen dessert ice cream with meringue Barcode 4335619284142
Poor nutritional quality
Green-Score
c
Environmental impact estimate

Dômes meringue saveur crème brûlée by Deluxe provides 254 kcal per 100 g, with 34.8 g of sugars and 2.9 g of protein. That is 19% more sugar than the average product in this category. Its Nutri-Score is D. It is listed in the Frozen dessert ice cream with meringue category and comes in a 300 g pack.

Nutrient levels per 100 g

Fat
10 g · Moderate
Saturated fat
5.4 g · High
Sugars
34.8 g · High
Salt
0.2 g · Low

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 254 kcal 243
Total fat 10 g 10.6 −6%
Saturated fat 5.4 g 5.4
Carbohydrates 37.3 g 32.4 +15%
Total sugars 34.8 g 29.3 +19%
Dietary fiber 1.1 g 1.3 −15%
Protein 2.9 g 3.7 −22%
Salt 0.2 g 0.1 +22%

Category average across 24 Frozen dessert ice cream with meringue products on Foodmetria.

Compared with other frozen dessert ice cream with meringue

Calories higher 48%
Sugars higher 9%
Salt higher 30%
Saturated fat lower 43%
Protein top 83%
Fiber top 83%

Bar shows the share of products in this category that contain less of the nutrient.

Product details

Quantity
300 g
Sold in
France
Barcode
4335619284142

Prices reported by shoppers

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Frequently asked questions

How many calories are in Dômes meringue saveur crème brûlée?

Dômes meringue saveur crème brûlée contains 254 kcal per 100 g.

How much sugar is in Dômes meringue saveur crème brûlée?

Dômes meringue saveur crème brûlée has 34.8 g of sugars per 100 g, which is considered high by UK front-of-pack guidelines.

Is Dômes meringue saveur crème brûlée 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 June 24, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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