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Dairyland Cornet Vanilla And Hazelnut Ice Cream 100ml x Pack of 6
Dairyland Cornet Vanilla And Hazelnut Ice Cream 100ml x Pack of 6
Dairyland Cornet Vanilla And Hazelnut Ice Cream 100ml x Pack of 6
More from DAIRYLAND

Dairyland Cornet Vanilla And Hazelnut Ice Cream 100ml x Pack of 6

Pack size : 100ml x Pack of 6

KES 570.00(Inc. VAT)

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Sold& Delivered by
Carrefour
Origin -
Kenya
highlights
Vanilla & Hazelnut cornet are two of the most loved Ice Cream flavors. But what if you could get the best of both worlds and Strawberry flavors in one Ice Cream. Vanilla & Hazelnut cornet Ice Cream is basically a Vanilla Ice Cream with a Strawberry twist.
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DESCRIPTION

A Vanilla and Hazelnut cornet Ice Cream cone, poke, or cornet is a brittle, cone-shaped pastry, usually made of a wafer similar in texture to a waffle, made so the Ice Cream can be carried and eaten without a bowl or spoon. Many styles of cones are made, including pretzel cones and chocolate-coated cones.

Nutrition facts

Per100PortionType
Average Nutritional Value As Per 100g
Per100Energyinkcal
123kcal
Per100EnergyinkJ
517kJ
Per100Protein
2.5g
Per100Carbohydrates
11g
Per100Sugar
10g
Per100Fat
7.7g
Per100Sodium
80mg
Sub Type
Ice Cream
Form
Cream
Category
Frozen Food
Flavour
Vanilla, Hazelnut

*Your daily values may be higher or lower depending on your calaries needs

INFORMATION

Ingredients

Milk Sugar Hazelnut Paste Glucose Syrup Emulsifiers Palm Oil And Stabilizers Nature Identical Chocolate To Hazelnut Flavor. Chocolate Coating Sugar Cocoa Butter Whole Milk Powder & Anhydrous Milk Fat (From Cow'S Milk) Cocoa Mass Cocoa Powder Emulsifier Artificial Ethyl Vanillin & Natural Vanilla Flavors. Coffee Sauce Water Sugar Glucose Syrup Coffee Powder Modified Maize Starch Stabilizers Cocoa Powder Natural Identical Coffee & Condensed Milk Flavours Natural Color E150C & Salt.

Storage Condition

Keep refrigerated.

Preparation and usage

Ready to eat.

Brand Message

The story of Dairyland starts in 1979 with a small ice cream company along Pemba Street, Nairobi. It comprised a basic ice cream manufacturing plant, a very small office and two distribution vans. In those days the challenges of running an ice cream factory were many: a staff of just twenty people at the time, limited technology and storage space, difficulty in differentiating brands due to limited packaging options and limited market access both in Nairobi and upcountry.