Waitrose 1 creamy milk chocolate ices x88x80ml

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Waitrose 1 creamy milk chocolate ices x8
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Madagascan vanilla ice cream wrapped in thick Belgian milk chocolate
Rich ice cream made with double cream and Madagascan vanilla
  • Waitrose own label

per 100g



Per Portion/per choc ice



10% RI


12.70 g


18% RI


7.80 g


39% RI


17.80 g


20% RI


0.10 g


2% RI

RI = % of your daily reference intake

BELGIAN MILK CHOCOLATE (41%) (sugar, cocoa butter, cocoa mass, milk powder, butter oil (milk), emulsifier soya lecithin, flavouring), milk, double cream (milk) (9%), sugar, wheat glucose syrup, skimmed milk concentrate, milk whey powder, emulsifier mono- and diglycerides of fatty acids, stabilisers locust bean gum and guar gum, Madagascan vanilla extract, flavouring, vanilla pods, colours carotenes and beetroot red. Belgian milk chocolate contains cocoa solids 43% minimum, milk solids 14% minimum

Allergy Advice
Allergy Advice For allergens see ingredients in bold May also contain nuts and peanuts.

Typical values as sold. Contains 8 Servings

Typical valuesper 100gper choc ice
Energy1412kJ869 kJ
Energy338kcal208 kcal
Fat20.6g12.7 g
Of which Saturates12.7g7.8 g
Carbohydrate33.5g20.6 g
Of which Sugars29.0g17.8 g
Fibre1.6g1.0 g
Protein4.0g2.4 g
Salt0.16g0.10 g

Origin Information


  • This product contains Additives
  • This product contains Natural Colourings
  • This product contains Natural Flavourings
  • This product contains Antioxidants
  • Sulphites and Sulphur Dioxide are present in this product but the total level in the product as sold is less than 10 mg/kg


  • This product is suitable for Vegetarians


label-gluedPaper & card
shrinkwrapPlastic - LDPE (Low Density Polyethylene)
wrapPlastic - LDPE (Low Density Polyethylene)


Please note that while we take every care to make sure the product information displayed on our website is correct, product recipes are regularly changed. This may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here.

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