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Know what is on your plate.

Weis, PREMIUM ICE CREAM QUARTERBACK CRUNCH

Ice Cream & Frozen Yogurt Weis Markets, Inc. Branded

Explore the nutrition, choose your serving, and see how this food fits your day.

250 Calories
3.4g Protein
30.7g Carbs
12.5g Fat
0g Fiber

Your nutrition snapshot

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Macronutrient proportions by weight

Protein 3.4g 7%
Carbs 30.7g 66%
Fat 12.5g 27%

Values for 100 g. Change the serving to recalculate.

Nutrition Facts
Serving Size 100 g
Calories 250
% Daily Value*
Total Fat 12.5g 16%
Saturated Fat 8.0g 40%
Trans Fat 0g
Cholesterol 34mg 11%
Sodium 80mg 3%
Total Carbohydrate 30.7g 11%
Dietary Fiber 0g 0%
Total Sugars 22.7g
Protein 3.4g 7%
Vitamin D 0mcg 0%
Calcium 122mg 9%
Iron 0mg 0%
Potassium 39mg 1%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Minerals

Nutrient Amount % DV
Calcium, Ca 122 MG 9%
Iron, Fe 0 MG 0%
Potassium, K 39 MG 1%
Sodium, Na 80 MG 3%

About PREMIUM ICE CREAM QUARTERBACK CRUNCH

Weis Quality Quarterback Crunch Premium Ice Cream with chocolate sauce swirl and peanut butter footballs. Per 88g serving: 220 kcal, 3g protein, 27g carbs, 11g fat. A full-fat ice cream with real nonfat milk and cream, chocolate sauce, and peanut butter candy pieces — a classic dessert indulgence.

Ingredients

NONFAT MILK, CREAM, CHOCOLATE SAUCE (CORN SYRUP, WATER, HIGH FRUCTOSE CORN SYRUP, COCOA PROCESSED WITH ALKALI, MODIFIED CORN STARCH, SUGAR, CITRIC ACID, NATURAL FLAVORS), CORN SYRUP, PEANUT BUTTER FOOTBALLS [SUGAR, PEANUT BUTTER (PEANUTS, SALT), COCONUT OIL, NONFAT MILK, WHOLE MILK, COCOA PROCESSED WITH ALKALI, SOY LECITHIN, NATURAL FLAVORS], SUGAR, WHEY, CELLULOSE GUM, MONO-AND DIGLYCERIDES, LOCUST BEAN GUM, CARRAGEENAN, NATURAL FLAVOR.

Calorie Breakdown

At 250 calories per 100 grams, PREMIUM ICE CREAM QUARTERBACK CRUNCH gets 5% of its calories from protein, 49% from carbohydrates, and 45% from fat. This is moderately high, similar to many cooked grains and dairy products.

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