Ice cream cone, scooped, vanilla, waffle cone
Common food
Photo: Wikipedia
A classic vanilla scoop nestled in a crisp, golden waffle cone, offering a delightful contrast between the creamy, sweet ice cream and the crunchy, honey-kissed wafer. The waffle cone itself is a source of carbohydrates and a small amount of fat, while the vanilla ice cream provides a rich, sugary treat. This combination is a beloved, nostalgic dessert staple.
Calorie split: 7% protein · 50% carbs · 43% fat
↓ Full nutrition💚 Why it's loved
People love it for the perfect harmony of textures—the smooth, melting ice cream against the crisp, sweet cone—and the nostalgic, comforting flavor of vanilla. It's a versatile treat that can be enjoyed on its own or as part of a sundae, and it's deeply embedded in summer culture and childhood memories.
⚠️ Watch-outs & how to enjoy it better
The high sugar content (21.48g per 100g) can lead to blood-sugar spikes, making it less suitable for those monitoring their glucose levels. The waffle cone and ice cream are common sources of allergens like wheat, dairy, and eggs, and the treat is calorie-dense. To counteract this, pair it with a source of protein or healthy fat (like a handful of nuts) to slow sugar absorption, practice portion control by choosing a single scoop, and be mindful of any dietary restrictions.
Key benefits
- Provides a quick source of energy from carbohydrates and sugar
- The waffle cone adds a satisfying textural contrast
- Can be a source of calcium and protein from the ice cream
- A portable and convenient dessert option
- Often associated with positive social and cultural experiences
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The first edible ice cream cone was likely invented at the 1904 St. Louis World's Fair, where a Syrian pastry maker and an ice cream vendor teamed up to create the iconic treat after the ice cream vendor ran out of dishes.
Full nutrition (USDA data · scales with serving)
| Water | 57.6 g |
| Energy | 218 kcal |
| Protein | 3.8 g |
| Total lipid (fat) | 10.6 g |
| Carbohydrate, by difference | 27.2 g |
| Fiber, total dietary | 0.80 g |
| Total Sugars | 21.5 g |
| Calcium, Ca | 123 mg |
| Iron, Fe | 0.34 mg |
| Magnesium, Mg | 15.0 mg |
| Phosphorus, P | 105 mg |
| Potassium, K | 196 mg |
| Sodium, Na | 93.0 mg |
| Zinc, Zn | 0.69 mg |
| Copper, Cu | 0.04 mg |
| Selenium, Se | 2.0 ug |
| Vitamin C, total ascorbic acid | 0.60 mg |
| Thiamin | 0.07 mg |
| Riboflavin | 0.25 mg |
| Niacin | 0.41 mg |
| Vitamin B-6 | 0.05 mg |
| Folate, total | 13.0 ug |
| Folic acid | 8.0 ug |
| Folate, food | 5.0 ug |
| Folate, DFE | 19.0 ug |
| Choline, total | 25.0 mg |
| Vitamin B-12 | 0.37 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 111 ug |
| Retinol | 109 ug |
| Carotene, beta | 18.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 1.0 ug |
| Vitamin E (alpha-tocopherol) | 0.29 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.20 ug |
| Vitamin K (phylloquinone) | 0.40 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 6.4 g |
| SFA 4:0 | 0.34 g |
| SFA 6:0 | 0.20 g |
| SFA 8:0 | 0.11 g |
| SFA 10:0 | 0.26 g |
| SFA 12:0 | 0.29 g |
| SFA 14:0 | 1.1 g |
| SFA 16:0 | 2.9 g |
| SFA 18:0 | 1.2 g |
| Fatty acids, total monounsaturated | 2.9 g |
| MUFA 16:1 | 0.20 g |
| MUFA 18:1 | 2.7 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.51 g |
| PUFA 18:2 | 0.34 g |
| PUFA 18:3 | 0.17 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 41.0 mg |
Amino acid profile (per 100g)
Estimated from Ice creams, vanilla, rich — USDA does not publish this profile for Ice cream cone.
| Tryptophan | 0.04 g |
| Threonine | 0.14 g |
| Isoleucine | 0.18 g |
| Leucine | 0.30 g |
| Lysine | 0.25 g |
| Methionine | 0.08 g |
| Cystine | 0.03 g |
| Phenylalanine | 0.15 g |
| Tyrosine | 0.14 g |
| Valine | 0.20 g |
| Arginine | 0.14 g |
| Histidine | 0.08 g |
| Alanine | 0.14 g |
| Glutamic acid | 0.65 g |
| Glycine | 0.15 g |
| Proline | 0.34 g |
| Serine | 0.17 g |
FAQ
Is a waffle cone healthier than a sugar cone?
Waffle cones are typically larger and more calorie-dense than sugar cones, often containing more sugar and fat. However, the difference is minimal per serving, and both are primarily sources of carbohydrates.
Can I make a waffle cone at home?
Yes, waffle cones can be made at home using a simple batter of flour, sugar, eggs, butter, and vanilla, cooked in a waffle cone iron or a skillet. They are best shaped while still warm and pliable.
What is the best way to store leftover ice cream cones?
Store waffle cones in an airtight container at room temperature to maintain their crispness. They can become soggy if exposed to moisture or stored in the refrigerator.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.18 kcal/g · 7% calories from protein · 0.8 g fiber · 21.5 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.47 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.