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Frozen Foods
Dippin Dots Cookies & Cream Ice Cream Sundae Cups - 4-4.0FZ - Image 1
Dippin Dots Cookies & Cream Ice Cream Sundae Cups - 4-4.0FZ - Image 2
Dippin Dots Cookies & Cream Ice Cream Sundae Cups - 4-4.0FZ - Image 3
Dippin Dots Cookies & Cream Ice Cream Sundae Cups - 4-4.0FZ - Image 4
Dippin Dots Cookies & Cream Ice Cream Sundae Cups - 4-4.0FZ - Image 5
Dippin Dots Cookies & Cream Ice Cream Sundae Cups - 4-4.0FZ - Image 6
Dippin Dots Cookies & Cream Ice Cream Sundae Cups - 4-4.0FZ - Image 7
Dippin Dots Cookies & Cream Ice Cream Sundae Cups - 4-4.0FZ
Dippin Dots Cookies & Cream Ice Cream Sundae Cups - 4-4.0FZ

Kosher • Sodium-conscious   Learn more about dietary restrictions
Classic Cookies 'n Cream Dippin' Dots are topped with vanilla ice cream and delicious chocolate sauce!
  • Bring the fun home with Dippin' Dots sundaes
  • The original and unbeatable flash frozen ice cream sensation you know and love

Contains a bioengineered food ingredient. New! Yummy. www.jjsnack.com. Facebook. Twitter. Instagram. Consumer Information: Call 1.800.468.9533. 100% recyclable.

VANILLA ICE CREAM (MILK, CREAM, SUGAR, NONFAT MILK, VANILLA EXTRACT, GUAR GUM), MILK, CREAM, CHOCOLATE TOPPING (CORN SYRUP, SUGAR, CREAM, WATER, SEMI-SWEET CHOCOLATE [SUGAR, CHOCOLATE LIQUOR, COCOCA BUTTER, ANHYDROUS MILK FAT, SOY LECITHIN, VANILLA], MILK, WHEY, NON-FAT MILK POWDER, SALT, CARRAGEENAN, RAISIN JUICE CONCENTRATE, SOY LECITHIN), CHOCOLATE SANDWICH COOKIE PIECES (UNBLEACHED ENRICHED FLOUR [WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], SUGAR, PALM OIL, SOYBEAN AND/OR CANOLA OIL, COCOA [PROCESSED WITH ALKALI], INVERT SUGAR, LEAVENING [BAKING SODA AND/OR CALCIUM PHOSPHATE], SOY LECITHIN, SALT, CHOCOLATE, NATURAL FLAVOR), SUGAR, CONTAINS 2% OR LESS OF THE FOLLOWING: MALTODEXTRIN, NATURAL FLAVOR, STABILIZER BLEND (DEXTROSE, GUAR GUM, LOCUST BEAN GUM, CARRAGEENAN), SUCRALOSE.

Warning

Contains: milk, soy, wheat.

Directions

Let thaw for 2-3 minutes! Keep frozen.

About the Producer

J&J Snack Foods Corp.

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