
Pistachio Ice Cream Sticks
Best price right now
Lidl
In stock · Checked 4 hr ago
In store only
Lidl has no online shop, so there is no page to send you to. This is the shelf price you pay at the till.
- Offers tracked
- 1
- Price range
- €3.59
The Pistachio Ice Cream Sticks is currently €3.59 at Lidl.
Compare 1 offer
Ranked by price. You buy on the retailer's own website.
Updated 4 hr ago
- LidlBest priceChecked 4 hr agoIn stockIn stock€3.59In store only at Lidl
Purchases are completed on the retailer's own website. Prices may change after the last check.
Price history
All-time low todayDaily cheapest offer across all tracked retailers, observed on 8 days.
Across 8 days of tracking since 26 Aug, the lowest price recorded was €3.59. Over the last 30 days it averaged €3.59 with a low of €3.59. Today's cheapest price at Lidl matches the 30-day low.
Price alert
Email me when this product drops below your target.
Full specifications
- Ingredients
- 34,1% skimmed milk, 18% Sugar, 9,7% Whey product, 7,5% Glucose syrup, 7,1% Coconut oil, 5,1% Cocoa mass, 4,57% Potable water, 4,3% Cocoa butter, 3% Pistachios, 2,6% Clarified butter, 2% Pistachio pulp, 1,1% Skimmed milk powder, 0,36% colouring plant concentrates (compound ingredient) (61,1% Turmeric, 38,9% Spirulina), 0,26% Mono- and diglycerides of fatty acids, 0,06% Lecithin, 0,06% Locust bean gum, 0,06% Guar gum, 0,06% Vanilla extract, 0,04% Natural flavour, 0,03% Polyglycerol polyricinoleate...
- Allergens
- Contains Nuts, Milk.
- Nutrition per 100g
- Energy (100 g/ml unprepared) 1.338,4kj Energy (100 g/ml unprepared) 320,9kcal Fat (100 g/ml unprepared) 19,7g of which fatty acid (100 g/ml unprepared) 12,8g Carbohydrates (100 g/ml unprepared) 31,1g sugars (g/ml unprepared) 24,9g of which polyvalent alcohol (100 g/ml unprepared) 0g starch (100 g/ml unprepared) 0g Fibre (100 g/ml unprepared) 1,6g Protein (100 g/ml unprepared) 4g Salt (100 g/ml unprepared) 0,15g
People also compared




Why these offers are grouped
Offers matched on manufacturer part number 8834117871467IE.
