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  3. Cookie dough ice cream
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Desserts · 0070640015641

Cookie dough ice cream

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Milk51.4%—›
  • Sugar17.1%—›
  • Cream15.7%—›
  • Skimmed milk7.9%—
  • Dextrose3.9%—›
  • High fructose corn syrup2%—›
  • Wheat flour1%—›
  • Brown sugar0.5%—›
  • Water0.2%—›
  • Corn oil0.1%—›
  • Coconut oil<0.1%—›
  • Contains 2% and less of unsweetened chocolate<0.1%—
  • Cocoa<0.1%—›
  • Natural flavouring—
  • Cocoa processed with alkali—
  • Chocolate chunk—
  • Sugar—›
  • Chocolate—›
  • Cocoa butter—›
  • Soya lecithin—›
  • Vanilla extract—›
  • E422—
  • Corn syrup—›
  • Peanut oil—›
  • Soya oil—›
  • Salt—›
  • Molasses—›
  • Soya lecithin—›
  • Whey—›
  • E440a—
  • E339ii—
  • Artificial flavouring—
  • E500ii—
  • Propylene glycol monoesters—
  • E471—
  • E412—
  • E410—
  • Cellulose gel—›
  • E466⚠ Low
  • E407⚠ Low
  • E150a—
  • Ammonia caramel (E150C)⚠ Moderate
  • Sodium phosphates (E339)⚠ Low
Show original label text

Milk, sugar, cream, skim milk, dextrose, high fructose corn syrup, wheat flour, brown sugar, water, corn oil, coconut oil, contains 2% or less of unsweetened chocolate, cocoa, natural flavors, cocoa processed with alkali, chocolate chips (sugar, unsweetened chocolate, cocoa butter, soy lecithin, vanilla extract), glycerine, corn syrup, peanut oil, soybean oil, salt, molasses, soy lecithin, whey, pectin, disodium phosphate, artificial flavor, baking soda, propylene glycol monoesters, mono and diglycerides, guar gum, carob bean gum, cellulose gel, cellulose gum, carrageenan, caramel color.

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • Ammonia caramelCaramel colour class III; may contain 4-methylimidazole (4-MEI), an animal carcinogen.
  • Sodium phosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
  • CarrageenanDegraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
  • Carboxymethyl cellulose (CMC)Synthetic emulsifier linked in animal and in-vitro studies to gut-microbiome disruption and intestinal inflammation; human evidence is emerging.

Per-ingredient concern · chemical identity, not food safety

  1. 01MILKCompoundNot assessed
  2. 02SUGARCompoundNot assessed
  3. 03CREAMCompoundNot assessed
  4. 04GLUCOSE MONOHYDRATE [WHO-IP]CompoundNot assessed
  5. 05GLUCOSECompoundNot assessed
  6. 06DEXTROSECompoundNot assessed
  7. 07High Fructose Corn SyrupCompoundNot assessed
  8. 08FRUCTOSECompoundNot assessed
  9. 09CORN SYRUPCompoundNot assessed
  10. 10WHEATCompoundNot assessed
  11. 11LIGHT BROWN SUGARCompoundNot assessed
  12. 12AQUAHydrationNot assessed
  13. 13CORN OILCompoundNot assessed
  14. 14COCONUT OILCompoundNot assessed
  15. 15COCOACompoundNot assessed
  16. 16Syrups, hydrolyzed starch, dehydratedCompoundNot assessed
  17. 17PEANUT OILCompoundNot assessed
  18. 18SOYBEAN OILCompoundNot assessed
  19. 19SALTCompoundNot assessed
  20. 20MOLASSESCompoundNot assessed
  21. 21BEET MOLASSESCompoundNot assessed
  22. 22SOYBEAN LECITHINCompoundNot assessed
  23. 23Lecithins, polymers with glycerol, oiticica oil, phthalic anhydride and soybean oilCompoundNot assessed
  24. 24Whey, protein-freeCompoundNot assessed
  25. 25WHEYCompoundNot assessed
  26. 26PAPERCompoundNot assessed

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