Know what’s on your plate
Italian ice
Calories & nutrition facts
frozen novelties, ice type, restaurant-prepared
Nutrition facts
Per 100 g% DV- Calories 53 kcal —
- Protein 0 g 0%
- Carbohydrate 14 g 5%
- Fat 0 g 0%
- Saturated fat 0 g 0%
- Fibre 0 g 0%
- Sodium 4 mg 0%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin C 0.5 mg 1%
- Thiamin (B1) 0.01 mg 0%
- Riboflavin (B2) 0.01 mg 1%
- Niacin (B3) 0.72 mg 4%
- Pantothenic acid (B5) 0.01 mg 0%
- Vitamin B6 0 mg 0%
- Folate (B9) 5 µg 1%
- Vitamin B12 0 µg 0%
Minerals
- Calcium 1 mg 0%
- Iron 0.09 mg 1%
- Magnesium 0 mg 0%
- Phosphorus 0 mg 0%
- Potassium 6 mg 0%
- Zinc 0.03 mg 0%
- Copper 0.01 mg 1%
- Manganese 0.02 mg 1%
- Selenium 0.1 µg 0%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 53 | 0 g | 14 g | 0 g |
| 1 × fl oz | 29 g | 15 | 0 g | 3.9 g | 0 g |
| 1 × cup | 116 g | 61 | 0 g | 16 g | 0 g |
| 2 × fl oz | 58 g | 31 | 0 g | 7.8 g | 0 g |
| ½ × fl oz | 14.5 g | 8 | 0 g | 2 g | 0 g |
| 3 × fl oz | 87 g | 46 | 0 g | 12 g | 0 g |
| 4 × fl oz | 116 g | 61 | 0 g | 16 g | 0 g |
Similar foods
Questions about Italian ice
What is Italian ice made from?
It is usually made from water, sugar and fruit or fruit flavouring, frozen while being stirred or scraped. Traditional versions are dairy-free, though recipes and commercial products can differ.
How do you make Italian ice at home without an ice-cream machine?
Blend fruit with sugar syrup and water, pour it into a shallow metal tray and freeze. Scrape the mixture with a fork every 30 minutes for about 3 hours, until it is finely crystalline and scoopable.
How do you keep homemade Italian ice from freezing into a solid block?
Use enough sugar to soften the frozen mixture, and scrape it regularly as it freezes. If it has set hard, leave it at room temperature for 10–15 minutes, then scrape or break it up before serving.
How long does Italian ice keep in the freezer?
Keep it covered in an airtight container and eat it within about a week for the best texture. It may freeze hard, so soften it briefly at room temperature and stir before serving.
What is the difference between Italian ice, granita and sorbet?
Italian ice is typically smooth and finely textured, while granita has larger, crunchier ice crystals. Sorbet is usually churned to a softer, more uniform texture, but recipes and names overlap.
What flavours are commonly used for Italian ice?
Lemon, cherry, watermelon and other fruit flavours are familiar choices. For homemade versions, ripe fruit gives a fuller flavour; strain seeds from berries before freezing if you want a smooth result.
Source: USDA FoodData Central 168812 · per 100 g · carbohydrate per EU label, fibre excluded
