Breyers Extra Creamy Chocolate Frozen Dairy Dessert
Breyers creamy chocolatey frozen dairy dessert is made with 100% Grade A milk and Dutched cocoa. It’s rich, sweet and gluten-free. We have used this ice cream-style dessert to make thick milkshakes at home. Now it’s time to dig in and learn a bit about the nutrients and ingredients.
Read this post to uncover the calories, nutrition facts, ingredients and allergens in this frozen dairy dessert made by Breyers, a Unilever brand.
Calories and Nutrition Facts
All calories and nutrition facts are presented based on a single serving measured as 2/3 cup weighing 81 grams.
Calories
One serving has 140 calories. The highest portion of calories are derived from carbohydrates. Specifically, the 23 grams of carbs contribute approximately 64% of the total calories. Fat delivers 29% of total calories and the remaining 7% is from protein.
- Carbs: 90 calories
- Fat: 40 calories
- Protein: 10 calories
- Total: 140 calories per serving
The caloric breakout by nutrient is a rounded estimate based on the nutrition facts label sourced from the brand.
Total Sugars
Take a look at the nutrition facts label below. There are 16 grams of total sugars in each serving. That includes 13 grams of added sugars.
The FDA recommends consuming fewer than 10% of total calories per day from added sugars. That means if I eat 2,000 calories, I should eat less than 50 grams of added sugars. With that in mind, one scoop of this chocolate dessert would be 26% of the total daily value.
Nutrition Facts
Total Sugars include 13g Added Sugars.
Ingredients and Allergens
Ingredients
There are only ten main ingredients in this sweet treat. Here is the list of ingredients in the Extra Creamy Chocolate Frozen Dairy Dessert.
Milk, Sugar, Corn Syrup, Cream, Dutched Cocoa (processed with alkali), Whey, Vegetable Gums (carob bean, guar, tara), Mono and Diglycerides, Vitamin A Palmitate, Natural Flavor.
Why is Cocoa Processed with Alkali?
Cocoa alkalization is the process of treating cocoa solids to reduce the natural acidity and thus improve the flavor. A food-grade alkali solution raises the pH to improve the color and increase the flavor profile of the chocolate. Another term used that refers to the same process is “dutched” cocoa.
Common alkali solutions used in processing cocoa include potassium carbonate, calcium carbonate, and sodium hydroxide. Depending on the solution, the resulting color ranges from a light red to a dark charcoal black.
Allergens
This dessert is prepared with milk.
Nutrition facts and ingredients source: Breyers.
Ingredients, allergens, and nutrition facts are based on available information as of the date this article was published and/or updated. Restaurants and food manufacturers may change their recipes without notice. Check directly with the food provider for the most accurate and up-to-date information. NutritionandIngredients.com does not provide health or wellness advice or dietary recommendations. Our aim is to research commercially processed food and publish articles for informational purposes only. Unless otherwise stated, % Daily Value is based on 2,000 calories per day, but calorie needs vary by individual. Always consult your physician for any healthcare or dietary advice.
