McDONALD'S, McFLURRY with OREO cookies
Whole food · Fast Foods
Photo: Wikipedia
A McFlurry with Oreo cookies is a soft-serve vanilla ice cream blended with crushed Oreo cookie pieces, creating a sweet, creamy, and crunchy dessert. It's a signature McDonald's treat known for its indulgent, cold, and satisfying texture. Nutritionally, it's a high-sugar, moderate-fat dessert with a small amount of protein from the dairy and cookies.
Calorie split: 9% protein · 60% carbs · 30% fat
↓ Full nutrition💚 Why it's loved
People love the McFlurry for its perfect blend of smooth, creamy ice cream and the iconic, crunchy chocolate flavor of Oreo cookies. It's a nostalgic, comforting treat that's become a cultural staple for a quick, satisfying dessert.
⚠️ Watch-outs & how to enjoy it better
The high sugar content can lead to a rapid blood-sugar spike, and it's a common source of empty calories. Those monitoring sugar intake or with dairy allergies should be cautious. To counteract, consider sharing a portion, pairing it with a protein-rich meal earlier in the day, or opting for a smaller size.
Key benefits
- Quick energy source from carbohydrates and sugars
- Provides calcium and some protein from dairy ice cream
- Offers a convenient, ready-to-eat dessert option
- The cookie pieces add a textural contrast to the smooth ice cream
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The McFlurry was invented in 1997 in Canada, and its name comes from the machine's unique mixing action, which 'flurries' the toppings into the ice cream.
Full nutrition (USDA data · scales with serving)
| Water | 63.9 g |
| Energy | 165 kcal |
| Energy | 690 kj |
| Protein | 4.0 g |
| Total lipid (fat) | 5.7 g |
| Ash | 0.92 g |
| Carbohydrate, by difference | 25.6 g |
| Fiber, total dietary | 0.10 g |
| Total Sugars | 21.2 g |
| Sucrose | 14.2 g |
| Glucose | 0.89 g |
| Fructose | 0.18 g |
| Lactose | 5.6 g |
| Maltose | 0.28 g |
| Galactose | 0.00 g |
| Calcium, Ca | 129 mg |
| Iron, Fe | 0.61 mg |
| Magnesium, Mg | 14.0 mg |
| Phosphorus, P | 111 mg |
| Potassium, K | 198 mg |
| Sodium, Na | 75.0 mg |
| Zinc, Zn | 0.50 mg |
| Copper, Cu | 0.03 mg |
| Manganese, Mn | 0.04 mg |
| Thiamin | 0.05 mg |
| Riboflavin | 0.23 mg |
| Niacin | 0.26 mg |
| Pantothenic acid | 0.72 mg |
| Vitamin B-6 | 0.06 mg |
| Folate, total | 5.0 ug |
| Folate, food | 5.0 ug |
| Vitamin B-12 | 0.58 ug |
| Vitamin A, IU | 323 iu |
| Vitamin E (alpha-tocopherol) | 0.09 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.6 g |
| SFA 8:0 | 0.04 g |
| SFA 10:0 | 0.09 g |
| SFA 12:0 | 0.10 g |
| SFA 14:0 | 0.37 g |
| SFA 15:0 | 0.04 g |
| SFA 16:0 | 1.3 g |
| SFA 17:0 | 0.03 g |
| SFA 18:0 | 0.65 g |
| SFA 20:0 | 0.01 g |
| SFA 22:0 | 0.00 g |
| Fatty acids, total monounsaturated | 1.7 g |
| MUFA 14:1 | 0.03 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.04 g |
| MUFA 17:1 | 0.01 g |
| MUFA 18:1 | 1.6 g |
| MUFA 20:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.36 g |
| PUFA 18:2 | 0.34 g |
| PUFA 18:3 | 0.02 g |
| PUFA 20:2 n-6 c,c | 0.00 g |
| PUFA 20:3 | 0.00 g |
| PUFA 20:4 | 0.01 g |
| Fatty acids, total trans | 0.56 g |
| Cholesterol | 15.0 mg |
FAQ
What exactly is in a McFlurry with Oreo cookies?
It's made from McDonald's vanilla soft-serve ice cream and crushed Oreo cookie pieces (which contain wheat, soy, and milk).
Is it gluten-free?
No, it contains wheat flour from the Oreo cookies and is not suitable for those with celiac disease or gluten sensitivity.
Can I get it without the Oreo pieces?
Yes, you can order a plain vanilla McFlurry, which is just the soft-serve ice cream.
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 1.65 kcal/g · 10% calories from protein · 0.1 g fiber · 21.2 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: 0.38 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.