Ice Cream Cookie

Vanilla flavored ice cream with vanilla bean specks and double chocolate chip cookies.

Turkey Hill Ice Cream Cookie Premium Ice Cream
  • 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.

  • 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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Available in
Nutrition Facts

Servings Per Container 9

Serving Size
2/3 cup (87)

Amount Per Serving

Calories 190

% Daily Value

Total Fat 9g12%

Saturated Fat 6g30%

Trans Fat 0g

Cholesterol 30mg 10%

Sodium 85mg 4%

Total Carbohydrates 24g 9%

Dietary Fiber 0g0%

Sugars 18g

Added Sugars 13g26%

Protein 3g

Vitamin D 0mcg0%

Calcium 100mg8%

Iron 0mg0%

Potassium 120mg2%

*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.

Contains: EGGS, MILK, SOY, WHEAT

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.

Artificial Flavors

Artificially derived flavors used to add flavor.

Vitamin A Palmitate

A manufactured form of Vitamin A used as an ingredient in food and drinks to boost nutritional value.

Vanilla Bean

The seed of the vanilla plant. Used in some ice cream to create the vanilla bean specks characteristic of some flavors.

Vanilla

A natural flavor derived from vanilla beans. Used as a flavoring in many foods and drinks.

Sugar

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

Beta Carotene

A natural substance derived from plants, often used in food and drinks to enhance color because of its strong orange/red color. Humans convert beta carotene to Vitamin A.

Soy Lecithin

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

Sodium Benzoate

A food grade preservative created from the potassium salt in sorbic acid. Often combined with small quantities of sodium benzoate to maintain shelf life and preserve freshness.

Salt

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

Carrageenan

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

Cellulose Gel

A plant based thickening agent made from the cell walls of plants. Used to thicken and stabilize the ice cream.

Cellulose Gum

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

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.

Partially Hydrogenated Palm Kernel Oil

A semi-solid version of palm fruit seeds or kernels used to enhance shelf life and texture of a food.

Citric Acid

An acid derived from citrus fruits to enhance flavor and preserve food. Used as either a flavor or preservative in some food and drink.

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.

Natural And Artificial Flavors

Naturally occurring and synthetically produced ingredients used to enhance or create a flavor.

Mono & Diglycerides

Ingredients used to keep oils and water from separating.

Molasses

A thick, dark syrup made from cane or beet sugar.

Milk

An opaque, white liquid produced by cows.

Margarine

A butter substitute made from vegetable oils or animal fats.

Invert Sugar

A sweetener derived from sucrose that contains glucose and fructose. Used to maintain moisture and prevent crystallization.

Cream

The thick liquid containing the fats in milk.

Dextrose

A simple sugar derived from corn.

Cocoa Butter

A natural fat extracted from the cocoa bean that helps in the chocolate making process.

Eggs

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

Food Starch Modified

Used in food products as a thickening agent.

Niacin

A necessary vitamin that helps the body make energy.

Palm Oil

The edible vegetable oil from the fruit of the oil palms.

Reduced Iron

Finely divided iron.

Riboflavin

A vitamin which is essential for energy production.

Folic Acid

A Vitamin B that occurs naturally in some foods but can also be synthetically added.

Unsweetened Chocolate

A type of dark chocolate typically used for baking.

Chocolate Flavored Drops

A small disc of chocolate.

Milk Solids

Preserved milk with a longer shelf life than liquid milk.

Thiamine Mononitrate

A vitamin that helps the body create energy.

Malted Barley Flour

A cereal grain that is kiln-dried after soaking in water and ground into a fine powder.

Buttermilk Powder

Pasteurized buttermilk that is concentrated and dried to produce a powder.

Mini Double Chocolate Chip Cookies

Soft chocolate cookies sprinkled with chocolate chips.

Enriched Wheat Flour

Flour with specific nutrients returned to it that have been lost while being prepared (iron and B vitamins).

Semi-Sweet Chocolate Chips

A dark chocolate chip made cocoa butter and cocoa solids.

Contains Less Than 2% Of Baking Soda

A white powder that lightens and softens mixtures.