Format

Dairy

Format

Formats—tub, pint, cone, bar, sandwich, stick, cake, novelty, bulk scooping—shape how ice cream is sold and eaten more than how it is frozen. Choose pint for home tasting, bulk for parlours, novelties for portion control. Storage temperature matters for all formats.

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Characteristics

Preparations

FrozenServed

Traits

Pack FormatPortable Or ScoopedService Style

Nutrition and pairings

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 146

Amount per 100 g

  • Total Fat 9.69 g
  • Saturated Fat 6.18 g
  • Trans Fat 0.3 g
  • Monounsaturated Fat 2.94 g
  • Polyunsaturated Fat 0.28 g
  • Cholesterol 31.6 mg
  • Sodium 78.4 mg
  • Salt 0.19 g
  • Total Carbohydrate 5.04 g
  • Dietary Fibre 0 g
  • Total Sugars 4.89 g
  • Complex / starch 0 g
  • Protein 8.22 g
  • Water 67.4 g
Detailed nutrients

Format of Ice Cream: composition reflects this culinary part relative to the whole ingredient.

History

Cones and packaged formats industrialised ice cream eating.

TV novelties and supermarket tubs expanded home formats.

Premium pints reshaped adult ice cream retail.

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