Per 100 g, classic vanilla often lands near 210–230 kcal with about 12–13 g fat, 21–23 g carbs, and 3–4 g protein.
Sugar (Low)
Sugar (Mid)
Sugar (High)
Vanilla Or Fruit
- Straight dairy base
- Fewer mix-ins
- Steady calories
Balanced pick
Nutty Or Chocolate
- Nuts raise fat
- Cocoa adds carbs
- Watch portions
Richer bite
Sugar-Free Lines
- Sweeteners in use
- Lactose still present
- Test taste first
Label check
Nutrition Facts For Amul Ice Cream Flavours
Most tubs use milk, cream, sugar, stabilisers, permitted emulsifiers, and flavourings. Mix-ins add nuts, sauces, or cookie pieces that shift calories and carbs. Since labels vary by batch and pack size, the snapshots below group common flavours so you can compare quickly before choosing a cup, cone, or family brick.
| Flavour | Calories (kcal) | Carbs (g) |
|---|---|---|
| Vanilla Royale | ~219 | ~21.8 |
| Chocolate | ~232 | ~26.2 |
| Butterscotch | ~255 | ~26.8 |
| Alphonso Mango | ~211 | ~23.0 |
| Rajbhog | ~263 | ~24.2 |
Numbers reflect per-100 g lines commonly seen on retail databases and product panels for India. Vanilla tends to sit lower because it skips syrup swirls and brittle bits. Chocolate and butterscotch rise thanks to cocoa solids, caramel, and crunchy inclusions. Fruit styles vary with pulp content and stabiliser blends.
Serving Size Changes The Math
Labels usually list both per-100 g and per-serve lines. A small cup weighs about 70–90 g, a typical scoop sits near 100 g, and a waffle cone can push 120–150 g before toppings. Double scoops stack quickly. If you track sugar or calories, weigh your usual bowl once, or ask for a lighter ladle at the counter.
Indian packs must print an energy line, macro split, and core ingredients in a clear panel. The requirement comes from national labelling regulations that standardise per-100 g or 100 ml values on packaged foods—see the FSSAI labelling rules for the legal text. That uniform base makes flavour-to-flavour comparisons simple across brands and sizes.
What The Macros Usually Look Like
Across classic dairy flavours, fat often lands in the low-teens per 100 g, carbs hover in the low-twenties, and protein sits near three to four grams. Lactose from milk adds to the carb total along with added sugar. Nuts raise fat more than carbs, while candies and cookie crumbs push carbs up.
Reading The Ingredients List
Look for milk solids, cream, sugar, stabilisers such as guar gum or carrageenan, permitted emulsifiers, added flavours, cocoa, fruit pulp, and colour class names. A shorter list usually means a straightforward base. Special lines like sugar-free swap sugar alcohols or sweetener blends for sucrose.
Sensible Portions Without Losing The Fun
Cold treats can fit in a balanced plan with a few simple trade-offs. Anchor dessert after a meal so you’re not eating it on an empty stomach. Pair with fruit for extra fibre and volume. Pick smaller cups when you want just a taste. Share loaded tubs with the table so mix-ins don’t double your totals.
Smart Swaps That Still Taste Good
- Choose plain vanilla or fruit over candy-heavy options when you want fewer carbs.
- Pick cups more often than waffle cones to trim extra starch.
- Ask for one scoop with chopped nuts instead of two scoops with brittle.
- Use a teaspoon at home; slower bites stretch the serving.
How Dessert Fits Into Daily Sugar And Fat Targets
Health agencies advise keeping free sugars to a small slice of daily energy. For a 2,000 kcal plan, the upper cap is near 50 g per day, and a tighter aim sits near 25 g for added benefit; see the WHO free sugars guidance for the full wording. One hearty scoop can deliver close to half of that tighter aim if it’s packed with candy pieces.
National dietary advice in India also nudges people to moderate fat and sweets. The 2024 playbook from ICMR-NIN encourages variety, more pulses and vegetables, and limited sugar—see the Dietary Guidelines for Indians for the broader context. Use dessert as an occasional treat, not a daily habit, and build the rest of the plate around staples that carry fibre and protein.
You don’t need to crunch formulas. If a tub lists carbs around 23–27 g per 100 g, and you like a 120 g cone, you’re looking at roughly 28–32 g carbs from the ice cream alone, plus extra from the cone. That’s fine once in a while. On days you plan a big sundae, cut back on sweet drinks and sweet sauces.
Label Tips For Shoppers In India
Check the green or brown dot for vegetarian or egg content. Scan the ingredient order: earlier items weigh more in the recipe. Hunt for per-100 g lines, then use them as your base. If a pack shows only per-serve values, look for the gram weight of that serving so you can estimate the true load.
What “Sugar-Free” And “No Added Sugar” Mean
Sugar-free lines use polyols or intense sweeteners. They can trim calories, yet the base still carries lactose from milk. “No added sugar” keeps out table sugar but may add concentrated fruit or sweetener blends. Taste varies widely, so try a single cup before buying a big family tub.
Who May Need Extra Care
People managing blood sugar can still enjoy a small scoop paired with fibre and protein. Space it after meals and watch toppings. Those tuning cholesterol may prefer plain vanilla or fruit options without nut pastes. If you track sodium, take a quick glance at the panel; numbers are usually modest but not zero.
Make A Choice By The Numbers
Use the table below as a quick guide to match a craving with a portion that fits your plan. The gram weights are estimates for common cups and cones. Always defer to the pack in your hand for the final call.
| Portion | Approx Weight | Approx Calories |
|---|---|---|
| Small Cup | 80 g | ~175–200 |
| Single Scoop | 100 g | ~210–260 |
| Waffle Cone | 140 g | ~300–360 |
Buying Tips And Storage
Pick packs from the back of the freezer where temperature swings are lower. Check the lid for ice crystals or a lifted seal; both hint at melting and refreezing. Keep the ride home short. Store at −18°C if you have a deep freezer, or the coldest shelf in your fridge freezer. Seal tight to limit freezer burn.
Handling Food Safety At Home
Use clean scoops and bowls. Avoid long stints on the counter; refreeze promptly. Sensitive groups like toddlers and older adults should stick to fresh, well-stored packs. If a tub smells off or shows gritty ice all over, skip it.
Quick Clarifications
Is Dairy-Based Frozen Dessert Different From Ice Cream?
In India, real ice cream uses milk fat from dairy. Frozen dessert can use vegetable fat. The pack states this near the name. Pick the style you prefer, but read the panel because sugar and calories can still run high in both.
Does A Fruit Flavour Mean Lower Sugar?
Not always. Fruit pulp brings natural sugars and may arrive with syrups. Some fruit lines test lighter, while others land near chocolate or butterscotch. Compare the per-100 g line to be sure.
Can You Fit It Into Weight Goals?
Yes, with planning. Budget for a treat once or twice a week, pick smaller cups, and avoid stacking sweets the same day. Pair dessert with a walk or an active errand to balance your day.
Helpful references: the national labelling rulebook explains the per-100 g panel format, and global guidance caps free sugars as a slice of daily energy. See the labelling regulations and the WHO sugars advice if you want the full details.