Elk Crossing Ice Cream
Prefix 006 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Energy | 144 kcal | — |
| Fat | 8.0 g | 11% |
| of which saturates | 4.3 g | 21% |
| Carbohydrate | 16.0 g | — |
| of which sugars | 13.8 g | 14% |
| Fibre | 0.53 g | 2% |
| Protein | 2.1 g | — |
| Sodium | 0.05 g | 2% |
Open Food Facts, ODbL, record updated April 1, 2026 · Daily Values: Food and Drug Regulations, Health Canada.
Ingredients
Milk, Cream, Sugars (sugar, glucose solids), Modified milk ingredients, Fudge ripple (icing sugar, peanut oil, cocoa, whey, salt, soy lecithin), Peanut butter cups (sugar, peanut butter [peanuts, salt], coconut oil, skim milk, cocoa, soy lecithin, natural flavour), Soy mono - and diglycerides, Cellulose gum, Guar gum, Polysorbate 80, Carrageenan, Natural flavour, Caramel colour
- E150cAmmonia caramelColour
- E322LecithinsAntioxidant · Emulsifier
- E322iLecithinAntioxidant · Emulsifier
- E407CarrageenanCarrier · Emulsifier · Humectant · Stabiliser · Thickener
- E412Guar gumEmulsifier · Stabiliser · Thickener
- E433Polyoxyethylene sorbitan monooleateEmulsifier · Stabiliser
- E466Sodium carboxy methyl celluloseEmulsifier · Humectant · Stabiliser · Thickener
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
59% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Ice creams and sorbets” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in Canada, values per 100 g.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesDaily Values: Food and Drug Regulations, Health Canada.
- GS1 prefixPrefix ranges published by GS1
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.