Vanilla Strawberry Ice Cream

by Manhattan in Frozen desserts Barcode 5903021301352
Average nutritional quality

Vanilla Strawberry Ice Cream by Manhattan provides 145 kcal per 100 g, with 21 g of sugars and 1.3 g of protein. Its Nutri-Score is C. It is listed in the Frozen desserts category.

Nutrient levels per 100 g

Fat
3.6 g · Moderate
Saturated fat
3.3 g · Moderate
Sugars
21 g · Moderate
Salt
0 g · Low

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Serving size: 1 portion (54 g)

Nutrient Per 100 g Per serving% DV* Category avg
Calories 145 kcal 78 kcal 214 −32%
Total fat 3.6 g 1.9 g 2% 10 −64%
Saturated fat 3.3 g 1.8 g 9% 6.2 −47%
Carbohydrates 27 g 14.6 g 5% 28.4 −5%
Total sugars 21 g 11.3 g 21.6
Dietary fiber 0.5 g 0.3 g 1% 1 −48%
Protein 1.3 g 0.7 g 1% 3.4 −62%
Salt 0 g 0 g 0.2 −100%

*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values). Category average across 10947 Frozen desserts products on Foodmetria.

Compared with other frozen desserts

Calories lower 20%
Sugars lower 41%
Salt lower 1%
Saturated fat lower 26%
Protein top 83%
Fiber top 46%

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

Product details

Serving size
1 portion (54 g)
Sold in
Estonia
Barcode
5903021301352

Prices reported by shoppers

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Frequently asked questions

How many calories are in Vanilla Strawberry Ice Cream?

Vanilla Strawberry Ice Cream contains 145 kcal per 100 g and about 78 kcal per serving (1 portion (54 g)).

How much sugar is in Vanilla Strawberry Ice Cream?

Vanilla Strawberry Ice Cream has 21 g of sugars per 100 g, which is considered moderate by UK front-of-pack guidelines.

Is Vanilla Strawberry Ice Cream healthy?

It has a Nutri-Score of C (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 August 23, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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