Ice cream sandwich, vanilla
Common food
Photo: Wikipedia
A classic ice cream sandwich is a cold, creamy vanilla ice cream slab pressed between two soft, chewy chocolate wafers. The texture is a delightful contrast of the smooth, melting ice cream and the slightly cakey, cocoa-flavored cookie. Nutritionally, it's a high-energy treat, with over 25 grams of sugar per 100g providing a quick burst of energy.
Calorie split: 6% protein · 54% carbs · 40% fat
↓ Full nutrition💚 Why it's loved
People adore the perfect balance of sweet, creamy vanilla against the mild bitterness of the chocolate wafer, creating a simple yet iconic flavor profile. It's a beloved, portable, and mess-free nostalgic treat enjoyed by all ages, especially during warm weather.
⚠️ Watch-outs & how to enjoy it better
The high sugar content can lead to rapid blood-sugar spikes and subsequent crashes, and it's calorie-dense with little nutritional fiber. Those watching their sugar intake or managing diabetes should be cautious. To counteract this, enjoy one occasionally, pair it with a source of protein like nuts, or choose a smaller portion.
Key benefits
- Provides a quick source of energy from carbohydrates and sugar.
- Offers a small amount of calcium from the dairy-based ice cream.
- Can be a mood-boosting comfort food or nostalgic treat.
- The wafer contains a minimal amount of plant-based protein.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The modern ice cream sandwich is often credited to a pushcart vendor in New York City's Bowery neighborhood around 1899, who reportedly served ice cream between two graham wafers for a nickel.
Full nutrition (USDA data · scales with serving)
| Water | 46.9 g |
| Energy | 264 kcal |
| Protein | 4.3 g |
| Total lipid (fat) | 11.8 g |
| Carbohydrate, by difference | 35.9 g |
| Fiber, total dietary | 1.4 g |
| Total Sugars | 25.3 g |
| Calcium, Ca | 104 mg |
| Iron, Fe | 1.1 mg |
| Magnesium, Mg | 24.0 mg |
| Phosphorus, P | 112 mg |
| Potassium, K | 202 mg |
| Sodium, Na | 205 mg |
| Zinc, Zn | 0.79 mg |
| Copper, Cu | 0.13 mg |
| Selenium, Se | 2.8 ug |
| Vitamin C, total ascorbic acid | 0.40 mg |
| Thiamin | 0.08 mg |
| Riboflavin | 0.25 mg |
| Niacin | 0.80 mg |
| Vitamin B-6 | 0.05 mg |
| Folate, total | 16.0 ug |
| Folic acid | 10.0 ug |
| Folate, food | 6.0 ug |
| Folate, DFE | 22.0 ug |
| Choline, total | 23.1 mg |
| Vitamin B-12 | 0.32 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 89.0 ug |
| Retinol | 88.0 ug |
| Carotene, beta | 14.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 3.0 ug |
| Vitamin E (alpha-tocopherol) | 0.40 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.20 ug |
| Vitamin K (phylloquinone) | 0.80 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 2.0 mg |
| Theobromine | 88.0 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 6.2 g |
| SFA 4:0 | 0.27 g |
| SFA 6:0 | 0.16 g |
| SFA 8:0 | 0.12 g |
| SFA 10:0 | 0.24 g |
| SFA 12:0 | 0.42 g |
| SFA 14:0 | 0.92 g |
| SFA 16:0 | 2.7 g |
| SFA 18:0 | 1.3 g |
| Fatty acids, total monounsaturated | 3.4 g |
| MUFA 16:1 | 0.17 g |
| MUFA 18:1 | 3.3 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.4 g |
| PUFA 18:2 | 1.2 g |
| PUFA 18:3 | 0.20 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 34.0 mg |
Amino acid profile (per 100g)
Estimated from Ice creams, vanilla, rich — USDA does not publish this profile for Ice cream sandwich.
| Tryptophan | 0.04 g |
| Threonine | 0.14 g |
| Isoleucine | 0.18 g |
| Leucine | 0.30 g |
| Lysine | 0.25 g |
| Methionine | 0.08 g |
| Cystine | 0.03 g |
| Phenylalanine | 0.15 g |
| Tyrosine | 0.14 g |
| Valine | 0.20 g |
| Arginine | 0.14 g |
| Histidine | 0.08 g |
| Alanine | 0.14 g |
| Glutamic acid | 0.65 g |
| Glycine | 0.15 g |
| Proline | 0.34 g |
| Serine | 0.17 g |
FAQ
What is the difference between an ice cream sandwich and an ice cream cookie?
Traditionally, an ice cream sandwich uses soft, cake-like chocolate wafers, while an ice cream cookie sandwich uses firmer, chewier cookies like chocolate chip or oatmeal.
Why do the chocolate wafers stay soft even when frozen?
The high moisture content and specific formulation of the wafer dough, often containing corn syrup and gelatin, prevent the formation of large ice crystals, keeping the cookie soft and pliable at freezing temperatures.
Can you make a homemade version that is healthier?
Yes, you can use lower-sugar ice cream and make wafers from whole-grain flour or use alternative cookies like thin brownies or oatmeal cookies to increase fiber and reduce refined sugar.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.64 kcal/g · 6% calories from protein · 1.4 g fiber · 25.3 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 1.01 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.