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Toft's® Lake Erie Cookie Island Monster Ice Cream

48 ozUPC: 0001947301738
$5.99
$0.12/fl oz
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Product Information

  • Blue cake batter ice cream blended with chocolate chip cookie dough and chocolate cookies and cream.

  • 26
    FoodHealth Score
    Nutrition Facts
    9.0 Exact Servings Per Container
    Serving size2/3 Cup
    Amount per serving
    Calories220
    % Daily value*
    Total Fat10g13%
    Sodium95mg4%
    Total Carbohydrate29g11%
    Protein3g
    0
    *The % Daily Value (DV) 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.

    Ingredients
    MILK, CREAM, SUGAR, CORN SYRUP, CAKE BATTER BASE (WATER, SUGAR, DEXTROSE, BUTTER, WHEAT FLOUR, NON-FAT DRY MILK, NATURAL AND ARTIFICIAL FLAVORS, SALT, POTASSIUM SORBATE AND SODIUM BENZOATE (AS PRESERVATIVES), XANTHAN GUM, AND GUAR GUM), NONFAT DRY MILK, WHEY, CHOCOLATE CHIP COOKIE DOUGH (WHEAT FLOUR, BROWN SUGAR, BUTTER (CREAM, SALT), SUGAR, CHOCOLATE CHIPS (SUGAR, CHOCOLATE LIQUOR, COCOA BUTTER, SOY LECITHIN), WATER, SALT, NATURAL FLAVORS, SOY LECITHIN, SODIUM BICARBONATE), CHOCOLATE SANDWICH COOKIES (SUGAR, ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), PALM OIL, SOYBEAN OIL, COCOA PROCESSED WITH ALKALI, INVERT SUGAR, CORN FLOUR, SOY LECITHIN, CHOCOLATE, SALT, CORN STARCH, BAKING SODA, NATURAL FLAVOR, WHEY), BLUE COLOR (WATER, PROPYLENE GLYCOL, FD&C BLUE #1), STABILIZER (MONO & DIGLYCERIDES, CELLULOSE GUM, GUAR GUM, LOCUST BEAN GUM, POLYSORBATE 80, CARRAGEENAN, STANDARDIZED WITH DEXTROSE), RED COLOR (WATER, PROPYLENE GLYCOL, FD&C RED #40, FD&C BLUE #1), NATURAL AND/OR ARTIFICIAL FLAVORS, AND ANNATTO.

    Allergen Info
    Contains Wheat and Their Derivatives,Soybean and its Derivatives,Milk and its derivates.

    Disclaimer
    Actual product packaging and materials may contain additional and/or different ingredient, nutritional, or proper usage information than the information displayed on our website. ...

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