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FOOD LABELS / Ice Cream

Calories, sugar, sodium, and saturated fat per serving, plus ingredients explained — decoded and checked against daily recommended intake levels for kids and adults, with allergens and conditions like diabetes or sulphite sensitivity kept in mind. For the ice cream on shelves here in Sri Lanka.

IngredientsCompare
6 products on file
No. 001 · Ice Cream · Added 15 Aug 2026

French Vanilla Ice Cream

Imorich · 160 ml / 90 g
18.6g sugar/ serving → 74% of adult daily recommended* limit
227kcal/serving

Sugar looks similar to a soda, but the real story is saturated fat — 8.9g per serving, more than half the total fat in the scoop.

Contains eggContains carrageenanHigh saturated fat per serving
Per serving vs. daily recommended* limit
Total sugar18.6g / serving
Adult74%
Child 9–1393%
Child 4–8124%
sodium37.5mg / serving
Adult2%
Child 9–133%
Child 4–83%
Saturated fat8.9g / serving
Adult45%
Child 9–1352%
Child 4–868%
Nutrition
Per serving
Energy227 kcal
Total carbohydrates22.8 g
Dietary fibre1 g
Total sugar18.6 g
Protein3.1 g
Total fat13.7 g
— saturated8.9 g
— trans0.1 g
— monounsaturated4 g
— polyunsaturated0.9 g
Cholesterol6.4 mg
Sodium37.5 mg
Ingredients worth knowing

Dairy Cream, Sugar, Milk Solids, Egg Yolk Powder, Vanilla Seeds (0.1%), Mono- and Diglycerides of Fatty Acids (INS 471), Guar Gum (INS 412), Sodium Carboxymethyl Cellulose (INS 466), Locust Bean Gum (INS 410), Carrageenan (INS 407), Natural Vanilla Extract (0.06%) and Artificial Vanilla Flavour

Mono- & Diglycerides of Fatty Acids (INS 471)
Common emulsifier, generally recognised as safe. Can occasionally derive from partially hydrogenated oils — worth checking if trans-fat sensitive.
Guar Gum (INS 412)
Plant-derived thickener. Well-studied, low concern at food-use levels.
Sodium Carboxymethyl Cellulose (INS 466)
Common stabiliser/thickener. Low concern at typical food-use levels.
Locust Bean Gum (INS 410)
Plant-derived thickener, similar profile to guar gum. Low concern.
Carrageenan (INS 407)
Seaweed-derived thickener. FDA/JECFA approved, but some researchers and consumer groups (CSPI) flag possible gut inflammation, especially degraded forms.
Artificial Vanilla Flavour
Synthetic vanillin, chemically similar to natural vanilla compounds. Considered low risk, though less "clean label" than real vanilla.
No. 002 · Ice Cream · Added 16 Aug 2026

Alerics Fudge Brownie Ice Cream

Alerics · 75.97 g (142 ml); 7 servings per 1 L tub
22.11g sugar/ serving → 88% of adult daily recommended* limit
226.77kcal/serving

A dense, mix-in-heavy ice cream — cookie crumbs alone make up almost 14% of it — coloured with four synthetic dyes rather than natural colourants.

Contains cashew nuts and dairyColoured with Ponceau 4R (INS 124), Tartrazine (INS 102), Brilliant Blue FCF (INS 133), and Sunset Yellow (INS 110) — three of these four are part of the "Southampton Six" colours with an EU hyperactivity warning
Per serving vs. daily recommended* limit
Total sugar22.11g / serving
Adult88%
Child 9–13111%
Child 4–8147%
sodium98.76mg / serving
Adult5%
Child 9–137%
Child 4–88%
Saturated fat6.17g / serving
Adult31%
Child 9–1336%
Child 4–847%
Nutrition
Per serving
Energy226.77 kcal
Total carbohydrates31.45 g
Dietary fibre0.91 g
Total sugar22.11 g
Protein3.19 g
Total fat9.8 g
— saturated6.17 g
— trans0 g
Sodium98.76 mg
Ingredients worth knowing

Fresh Milk (71%), Sugar, Brownie Crumbs (7.5%), Salted Caramel Sauce (5.6%), White Fat, Milk Solids, Edible Cookie Dough Crumbs (4.7%), Caramelized Cashew (3.8%), Cookie Crumbs (13.8%), Cocoa Powder (3%), Permitted Stabilizers (Mono and Diglycerides of Fatty Acids (INS 471), Guar Gum (INS 412), Sodium Carboxy Methyl Cellulose (INS 466), Carrageenan (INS 407)), Permitted Colours (Ponceau 4R (INS 124), Tartrazine (INS 102), Brilliant Blue FCF (INS 133), Sunset Yellow (INS 110))

Ponceau 4R (INS 124)
Synthetic red azo dye, one of the "Southampton Six" colours a UK study linked to increased hyperactivity in some children — requires a warning label in the EU.
Tartrazine (INS 102)
Synthetic yellow azo dye, also one of the "Southampton Six." Can trigger reactions in aspirin-sensitive individuals, alongside the same EU hyperactivity labelling requirement.
Brilliant Blue FCF (INS 133)
Synthetic blue dye. Generally considered lower-concern than the azo dyes (Ponceau 4R, Tartrazine), though still a fully synthetic colourant.
Sunset Yellow (INS 110)
Synthetic orange-yellow azo dye, another of the "Southampton Six" colours — same EU hyperactivity warning requirement as tartrazine and Ponceau 4R.
Mono- & Diglycerides of Fatty Acids (INS 471)
Common emulsifier, generally recognised as safe. Can occasionally derive from partially hydrogenated oils — worth checking if trans-fat sensitive.
Guar Gum (INS 412)
Plant-derived thickener. Well-studied, low concern at food-use levels.
Sodium Carboxymethyl Cellulose (INS 466)
Common stabiliser/thickener. Low concern at typical food-use levels.
Carrageenan (INS 407)
Seaweed-derived thickener. FDA/JECFA approved, but some researchers and consumer groups (CSPI) flag possible gut inflammation, especially degraded forms.
No. 003 · Ice Cream · Added 10 Sept 2026

Kotmale Chocolate Ice Cream

Kotmale (Kotmale Dairy Products (Pvt) Ltd, York Street, Colombo 1 — a Cargills product) · No serving size stated; label gives figures per 100 g (equivalent to 174.55 ml), so the 500 ml tub holds roughly 286 g
19.4g sugar/ serving → 78% of adult daily recommended* limit
186.1kcal/serving

One of the few ice creams here that splits added sugar out on the label — 14.3g of the 19.4g per 100g is added, and the rest is what comes with the milk.

Contains dairyLabel discloses the added-sugar split (14.30g added, 5.10g from milk per 100g)Uses vegetable fat alongside milk fatContains carrageenanNature-identical vanilla and chocolate flavours rather than naturalFront-of-pack traffic-light panel declares sugar 19.40g/100g, salt 0.05g/100g, fat 8.90g/100gISO 9001:2015 and ISO 22000:2018 certified facility
Per serving vs. daily recommended* limit
Total sugar19.4g / serving
Adult78%
Child 9–1397%
Child 4–8129%
sodium34.79mg / serving
Adult2%
Child 9–132%
Child 4–83%
Saturated fat5.12g / serving
Adult26%
Child 9–1330%
Child 4–839%
Nutrition
Per serving
Energy186.1 kcal
Total carbohydrates22 g
Dietary fibre1.2 g
Total sugar19.4 g
— naturally occurring5.1 g
— added14.3 g
Protein4.5 g
Total fat8.9 g
— saturated5.12 g
— trans0 g
Sodium34.79 mg
Ingredients worth knowing

Skimmed Milk from Fresh Cow's Milk, Sugar, Vegetable Fat, Milk Fat, Milk Solids, Cocoa Powder, Permitted Stabilizers and Emulsifiers (INS 471 – Mono- and Diglycerides of Fatty Acids, INS 412 – Guar Gum, INS 466 – Cellulose Gum, INS 407 – Carrageenan), Nature Identical Vanilla and Chocolate Flavours.

Sodium Carboxymethyl Cellulose (INS 466)
Common stabiliser/thickener. Low concern at typical food-use levels.
Vegetable Fat (unspecified)
Non-dairy fat used in place of cream or butter to cut cost and improve texture. Where the label doesn't name the oil, the saturated-fat source can't be traced; in Sri Lanka it is most often palm-based. Not a toxicity concern.
Mono- & Diglycerides of Fatty Acids (INS 471)
Common emulsifier, generally recognised as safe. Can occasionally derive from partially hydrogenated oils — worth checking if trans-fat sensitive.
Guar Gum (INS 412)
Plant-derived thickener. Well-studied, low concern at food-use levels.
Carrageenan (INS 407)
Seaweed-derived thickener. FDA/JECFA approved, but some researchers and consumer groups (CSPI) flag possible gut inflammation, especially degraded forms.
No. 004 · Ice Cream · Added 18 Sept 2026

Highland Vanilla Flavoured Dairy Ice Cream

Highland (Milco (Pvt) Ltd, No. 45, Nawala Road, Colombo 06, Sri Lanka) · 150 ml (83 g); 6.7 servings per 1 L tub
16.77g sugar/ serving → 67% of adult daily recommended* limit
176.79kcal/serving

A true dairy ice cream built on cow milk rather than vegetable fat, which is why it is the richest in this set — but it also declares 0.49g of trans fat per 100g, several times any other ice cream here.

Contains dairyMade with cow milk and milk solids, no vegetable fatDeclares 0.49g trans fat per 100g (0.41g per serving) — the highest of any ice cream in this setColoured with annatto, a natural colour, rather than synthetic dyesNature-identical vanilla flavour rather than natural vanillaServing size is a large 150ml, so one serving is 176.79 kcalFront-of-pack traffic-light panel declares sugar 20.2g/100g, salt 0.10g/100g, fat 11.4g/100g
Per serving vs. daily recommended* limit
Total sugar16.77g / serving
Adult67%
Child 9–1384%
Child 4–8112%
sodium41.25mg / serving
Adult2%
Child 9–133%
Child 4–83%
Saturated fat5.35g / serving
Adult27%
Child 9–1331%
Child 4–841%
Nutrition
Per serving
Energy176.79 kcal
Total carbohydrates19.84 g
Dietary fibre0 g
Total sugar16.77 g
— naturally occurring4.48 g
— added12.28 g
Protein3.07 g
Total fat9.46 g
— saturated5.35 g
— trans0.41 g
— monounsaturated2.16 g
— polyunsaturated0.22 g
Cholesterol36.35 mg
Sodium41.25 mg
Ingredients worth knowing

Cow Milk, Sugar, Milk Solids, Glucose Syrup, Permitted Stabilizers (Mono and Diglycerides of Fatty Acids (INS 471), Guar Gum (INS 412), Sodium Carboxymethylcellulose (INS 466) / Locust Bean Gum (INS 410), Carrageenan (INS 407)), Nature Identical Vanilla Flavour, Natural Food Color (Annatto Extracts (INS 160b)). Store below -18°C.

Corn Syrup
Glucose syrup from corn starch, used for sweetness and to keep fillings soft. No toxicity concern; it is sugar by another name and counts toward the added-sugar total.
Annatto / Norbixin (INS 160b)
Natural orange-red colour extracted from annatto seeds. Low concern; rare reports of allergic-type reactions in sensitive individuals.
Mono- & Diglycerides of Fatty Acids (INS 471)
Common emulsifier, generally recognised as safe. Can occasionally derive from partially hydrogenated oils — worth checking if trans-fat sensitive.
Guar Gum (INS 412)
Plant-derived thickener. Well-studied, low concern at food-use levels.
Sodium Carboxymethyl Cellulose (INS 466)
Common stabiliser/thickener. Low concern at typical food-use levels.
Locust Bean Gum (INS 410)
Plant-derived thickener, similar profile to guar gum. Low concern.
Carrageenan (INS 407)
Seaweed-derived thickener. FDA/JECFA approved, but some researchers and consumer groups (CSPI) flag possible gut inflammation, especially degraded forms.
No. 005 · Ice Cream · Added 10 Sept 2026

Elephant House Chocolate Flavoured Ice Cream

Elephant House (Ceylon Cold Stores PLC) · 160 ml (~80 g); 6 servings per 1 L tub
15.4g sugar/ serving → 62% of adult daily recommended* limit
151.5kcal/serving

Built on vegetable fat rather than dairy cream, which brings the saturated fat per serving to well under half of the Imorich French Vanilla in this set — though it also means the cocoa content is just 2.5%.

Contains dairyUses vegetable fat in place of creamCocoa powder just 2.5%Contains carrageenanFront-of-pack traffic-light panel declares sugar 19.3g/100g, salt 0.0g/100g, fat 8.8g/100g
Per serving vs. daily recommended* limit
Total sugar15.4g / serving
Adult62%
Child 9–1377%
Child 4–8103%
sodium40.8mg / serving
Adult2%
Child 9–133%
Child 4–83%
Saturated fat3.9g / serving
Adult20%
Child 9–1323%
Child 4–830%
Nutrition
Per serving
Energy151.5 kcal
Total carbohydrates18.9 g
Dietary fibre—
Total sugar15.4 g
Protein3.1 g
Total fat7 g
— saturated3.9 g
— trans0.1 g
Sodium40.8 mg
Ingredients worth knowing

Fresh Milk, Sugar, Vegetable Fat, Milk Solids, Cocoa Powder (2.5%), Mono and Diglycerides of Fatty Acids (INS 471), Guar Gum (INS 412), Sodium Carboxy Methyl Cellulose (INS 466), Locust Bean Gum (INS 410), Carrageenan (INS 407), Natural Vanilla Extract, Artificial Vanilla Flavor

Vegetable Fat (unspecified)
Non-dairy fat used in place of cream or butter to cut cost and improve texture. Where the label doesn't name the oil, the saturated-fat source can't be traced; in Sri Lanka it is most often palm-based. Not a toxicity concern.
Mono- & Diglycerides of Fatty Acids (INS 471)
Common emulsifier, generally recognised as safe. Can occasionally derive from partially hydrogenated oils — worth checking if trans-fat sensitive.
Guar Gum (INS 412)
Plant-derived thickener. Well-studied, low concern at food-use levels.
Sodium Carboxymethyl Cellulose (INS 466)
Common stabiliser/thickener. Low concern at typical food-use levels.
Locust Bean Gum (INS 410)
Plant-derived thickener, similar profile to guar gum. Low concern.
Carrageenan (INS 407)
Seaweed-derived thickener. FDA/JECFA approved, but some researchers and consumer groups (CSPI) flag possible gut inflammation, especially degraded forms.
Artificial Vanilla Flavour
Synthetic vanillin, chemically similar to natural vanilla compounds. Considered low risk, though less "clean label" than real vanilla.
No. 006 · Ice Cream · Added 10 Sept 2026

Elephant House Vanilla Flavoured Ice Cream

Elephant House (Ceylon Cold Stores PLC) · 160 ml (~80 g); 6 servings per 1 L tub
15.5g sugar/ serving → 62% of adult daily recommended* limit
144.3kcal/serving

The front of the tub flags "with Natural Vanilla," but that natural vanilla extract is 0.03% of the recipe and the creamy colour comes from two synthetic azo dyes that carry an EU hyperactivity warning.

Contains dairy (reconstituted milk)Coloured with Tartrazine (INS 102) and Ponceau 4R (INS 124) — both part of the "Southampton Six" with an EU hyperactivity warningNatural vanilla extract just 0.03%, with artificial vanilla flavour alongsideUses vegetable fat in place of creamContains carrageenanFront-of-pack traffic-light panel declares sugar 19.6g/100g, salt 0.0g/100g, fat 9.0g/100g
Per serving vs. daily recommended* limit
Total sugar15.5g / serving
Adult62%
Child 9–1378%
Child 4–8103%
sodium35.2mg / serving
Adult2%
Child 9–132%
Child 4–83%
Saturated fat3.6g / serving
Adult18%
Child 9–1321%
Child 4–828%
Nutrition
Per serving
Energy144.3 kcal
Total carbohydrates17.6 g
Dietary fibre—
Total sugar15.5 g
Protein2.5 g
Total fat7.1 g
— saturated3.6 g
— trans0.04 g
Sodium35.2 mg
Ingredients worth knowing

Milk (Reconstituted), Sugar, Vegetable Fat, Mono and Diglycerides of Fatty Acids (INS 471), Guar Gum (INS 412), Sodium Carboxy Methyl Cellulose (INS 466), Locust Bean Gum (INS 410), Carrageenan (INS 407), Natural Vanilla Extract (0.03%), Artificial Vanilla Flavour, Tartrazine (INS 102), Ponceau 4R (INS 124)

Vegetable Fat (unspecified)
Non-dairy fat used in place of cream or butter to cut cost and improve texture. Where the label doesn't name the oil, the saturated-fat source can't be traced; in Sri Lanka it is most often palm-based. Not a toxicity concern.
Tartrazine (INS 102)
Synthetic yellow azo dye, also one of the "Southampton Six." Can trigger reactions in aspirin-sensitive individuals, alongside the same EU hyperactivity labelling requirement.
Ponceau 4R (INS 124)
Synthetic red azo dye, one of the "Southampton Six" colours a UK study linked to increased hyperactivity in some children — requires a warning label in the EU.
Carrageenan (INS 407)
Seaweed-derived thickener. FDA/JECFA approved, but some researchers and consumer groups (CSPI) flag possible gut inflammation, especially degraded forms.
Mono- & Diglycerides of Fatty Acids (INS 471)
Common emulsifier, generally recognised as safe. Can occasionally derive from partially hydrogenated oils — worth checking if trans-fat sensitive.
Guar Gum (INS 412)
Plant-derived thickener. Well-studied, low concern at food-use levels.
Sodium Carboxymethyl Cellulose (INS 466)
Common stabiliser/thickener. Low concern at typical food-use levels.
Locust Bean Gum (INS 410)
Plant-derived thickener, similar profile to guar gum. Low concern.
Artificial Vanilla Flavour
Synthetic vanillin, chemically similar to natural vanilla compounds. Considered low risk, though less "clean label" than real vanilla.