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Kapiti Plant-Based Chocolate Fudge Brownie Ice Cream 1L

RM46.90 MYR

We have run out of stock for this item.

Description

Chocolate dairy-free frozen dessert with chocolate fudge ripple and brownie pieces.

Ingredients: Chocolate Frozen Dessert [Water, Liquid Sugar, Vegetable Oil, Glucose Syrup (from Maize), Coconut Cream, Cocoa Powder* (4%), Dextrose, Soy Protein, Emulsifiers (471 and/or 477), Stabilisers (412, 410 and/or 407, 401)], Chocolate Fudge Ripple (12%) [Sugar, Water, Glucose Syrup (from Maize), Cocoa Powder* (4%), Thickener (1442), Vegetable Oil, Cocoa Mass*, Salt, Emulsifier (471)], Brownie Pieces (8%) [Sugar, Wheat Flour, Cocoa Powder* (9.4%), Vegetable Oil, Water, Salt, Raising Agent (500, 450), Stabiliser (415)].

Allergens: Contains Soy, Wheat and Gluten.

May contain: This products does not contain any animal ingredients. However, it is made on the same production line as other dairy products and while thorough cleaning is carried out, it may contain traces of Milk, Peanuts and Tree Nuts and is not suitable for someone with a dairy or nut allergy.

Nutritional info: 

Serving size: 63g

Number of servings: 10

 Average Quantity per Serving Average quantity per 100g
Energy 616kJ 978kJ
147Cal 234Cal
Protein 0.9g 1.5g
Fat - Total 5.2g 7.9g
Saturated 4.7g 7.5g
Carbohydrates 24.1g 38.2g
Sugar 17.6g 21.9g
Sodium 54.0mg 85mg

Please note:

1. This is a frozen product.

2. If you have any frozen/chilled items in your cart,  your order will be delivered through our frozen 'premium' delivery options, which are only available for Peninsular Malaysia.  For further info, please read our delivery option terms here: https://vegandistrict.my/pages/delivery.

3. For 'standard' delivery options, please remove any frozen/chilled products from your cart.

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Disclaimer

Although we make every effort to ensure that the information contained on this page is correct and accurate, we cannot be held liable in instances where it is incorrect. Always read the label on the product when you receive it, and react to the manufacturer's guidelines.

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