Ice Cream Sundae, Small

Nutrition Facts

Serving Size 1 SUNDAE

Calories 328

Calories from Fat 24.6

*Percent Daily Values (DV)
are based on a 2,000
calorie diet.

Amount/Serving

%DV*

Total Fat 15.1g

23%

Sat. Fat 8.4g

- - -%

Trans Fat 0g

Cholesterol 38.6mg

- - -%

Sodium 50.1mg

Amount/Serving

%DV*

Tot. Carb. 45.6g

14%

Dietary Fiber 0.3g

Sugars 31.3g

Includes 24.6g Added Sugars

Protein 3.8g

Vitamin D - 0mcg - 0%

Calcium - 174.5mg - 17%

Iron - 0.6mg - 7%

Potassium - 162.8mg - 3%

INGREDIENTS: Cookies and Cream Ice Cream (COOKIES AND CREAM ICE CREAM (cream, nonfat milk, sugar, high fructose corn syrup, corn syrup, cookies (sugar, enriched flour [wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid], palm and palm kernel oil, cocoa [processed with alkali], corn flour, salt, baking soda, dextrose, soy lecithin, natural flavors), whey natural vanilla flavor, mono and diglycerides, guar gum, polysorbate 80, carrageenan. )), CHOCOLATE COOKIE CRUMBLES (unbleached enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate [vitamin b1], riboflavin [vitamin b2], folic acid), sugar, palm and /or canola oil, cocoa (processed with alkali), invert sugar, leavening (baking soda and/or calcium phosphate), soy lecithin, salt, chocolate, natural flavor. contains: wheat, soy.), MARASCHINO CHERRIES (cherries, water, corn syrup, high fructose corn syrup, sugar, citric acid, natural and artificial flavors, sodium benzoate, potassium sorbate, fd&c red 40, sulfur dioxide (preservative)), WHIPPED CREAM (cream, milk, sugar, dextrose, contains less than 1% of: sorbitan monostearate, artificial flavor, carrageenan, mixed tocopherols (vitamin e) to protect flavor. propellant: nitrous oxide. contains: milk )

ALLERGENS: Milk, Wheat, Soybeans, Gluten

Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.