Caramel Brownie Overload - Limited Edition

Caramel frozen dairy dessert with brownies and waves of rich caramel fudge.

Turkey Hill Caramel Brownie Overload Frozen Dairy Desserts
  • Allergens

    Eggs

    Milk

    Soy

    Wheat

    The FDA requires the eight major food allergens to be listed on food labels: milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, and soybeans.

  • Sourcing

    The frozen desserts and dairy products produced at our Conestoga, PA facility use milk from local cows within 75 miles from our dairy.

  • Product Handling

    To make sure your Turkey Hill frozen desserts are delicious from the first to the last scoop, just follow these tips:

    • At the store, make sure the package is firm before you buy it.
    • The ideal temperature for ice cream in your home freezer is between -5°F and 0°F.
    • Try to use frozen desserts within 3-4 weeks.
    • Be sure to close the package securely and return it to your freezer as soon as possible.
    • Never microwave your container of ice cream.

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Turkey Hill Caramel, Chocolate & Vanilla Trio'politan™  Premium Ice Cream Caramel, Chocolate & Vanilla Trio'politan™
Available in
Nutrition Facts

Servings Per Container 9

Serving Size
2/3 cup (90g)

Amount Per Serving

Calories 170

% Daily Value

Total Fat 4g5%

Saturated Fat 2g10%

Trans Fat 0g

Cholesterol 15mg 5%

Sodium 130mg 6%

Total Carbohydrates 32g 12%

Dietary Fiber 0g0%

Sugars 24g

Added Sugars 18g36%

Protein 3g

Vitamin D 2mcg10%

Calcium 287mg20%

Iron 0mg0%

Potassium 154mg4%

*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.

Caffeine: 1mg to 1mg

Contains: EGGS, MILK, SOY, WHEAT

UPC: 0-20735-11229-8

Corn Syrup

Thick sweetener made from corn used to add sweetness to foods and drinks.

Whey

The dairy liquid that remains after the making of cheese. Used in foods to add solids.

Wheat Flour

Whole wheat that is ground into a fine powder. Used in many baked goods and some of the baked goods used as ice cream inclusions.

Water

H2O. The basic ingredient in the cells of most living organisms.

Vitamin D3

Fat soluble vitamins essential for calcium absorption. Added to foods and drinks to boost nutritional value.

Vitamin A

A naturally occurring or added nutrient in some foods and drinks that supports the eyes, bones, skin, and other human body tissues.

Baking Powder

A powder made from baking soda (sodium bicarbonate) and an acid to increase the volume and lighten the texture of doughs and baked goods that may be used in ice cream.

Sugar

A sweetener made from sugar cane or sugar beets. Used to add flavor to food and drinks.

Baking Soda

Also sometimes referred to as Sodium Bicarbonate, baking soda is used to help doughs and batters rise in baked goods used in the ice cream.

Soy Lecithin

An naturally occurring oily substance derived from soybeans used in food products to enhance texture.

Salt

Sodium chloride. A common household seasoning used to enhance flavor in some products.

Calcium Carbonate

When used in food, calcium carbonate helps prevent caking, adds calcium, and enhances the color of white foods.

Caramel

Sugar or syrup heated until it turns brown and is caramelized, then swirled throughout the ice cream in some flavor profiles.

Carrageenan

A thickening agent used in food and drinks that is made from a red, edible seaweed.

Cellulose Gum

A natural thickening agent made from the cell walls of plants.

Propylene Glycol Monoesters

A synthetically derived organic molecule that lowers the freezing point and acts as a stabilizer in ice cream.

Polydextrose

A man-made ingredient used as a sweetener and to improve the texture of foods.

Cocoa Powder Processed With Alkali

A chocolate powder made from roasted  and ground cacao seeds that is treated with alkali to reduce bitterness. Used as a ingredient in some chocolate flavored products.

Nonfat Milk

The thin milk left when whole milk is separated from its fats. Also referred to as skim milk.

Natural Flavors

Naturally occurring ingredients used to enhance or create a flavor.

Mono & Diglycerides

Ingredients used to keep oils and water from separating.

Milk

An opaque, white liquid produced by cows.

Corn Starch

A fine, white, gritty powder made from the "heart" of the corn kernel. In foods it is used as a thickener.

Guar Gum

A fiber from the seed of the guar plant used to thicken and stabilize foods.

Cream

The thick liquid containing the fats in milk.

Eggs

A hard oval shell that encloses a liquid white and a yolk.

Monocalcium Phosphate

A compound used in baked goods to add volume.

Pectin

A soluble substance in ripe fruits.

Sea Salt

Salt produced by evaporating seawater.

Sodium Acid Pyrophosphate

Used in most baking powders to keep color and stability when baking.

Sodium Bicarbonate

A white powder that lightens and softens mixtures.

Soybean Oil

A pale yellow oil obtained from soybeans.

Brownie Pieces

Small chunks of chewy chocolate cake.

Rice Syrup

A plant-based sweetener made from rice used to sweeten food.