Ice cream cone, soft serve, chocolate, waffle cone
Common food
Photo: Wikipedia
A crisp, honeycomb-patterned waffle cone cradles a swirl of rich, velvety chocolate soft serve. The contrast between the cold, creamy ice cream and the sweet, crunchy cone creates a classic textural delight. At 200 kcal per 100g, it's a treat where the majority of calories come from carbohydrates, primarily from sugar.
Calorie split: 10% protein · 58% carbs · 31% fat
↓ Full nutrition💚 Why it's loved
People love the perfect marriage of textures—the smooth, melting chocolate soft serve against the sweet, crisp waffle cone. It's a nostalgic, portable treat that embodies summer fun and is a universally recognized symbol of simple indulgence.
⚠️ Watch-outs & how to enjoy it better
The high sugar content (24.77g per 100g) can cause rapid blood-sugar spikes, making it a concern for those managing diabetes. The cone itself is a common source of gluten (wheat), a top allergen. To enjoy mindfully, consider sharing a single cone, pairing it with a source of protein or healthy fat (like nuts) to slow sugar absorption, or opting for a smaller 'kiddie' size.
Key benefits
- Quick source of energy from carbohydrates.
- Contains some protein (5.17g per 100g) from milk and wheat.
- The waffle cone provides a satisfying crunch and structural edible container.
- Can be a source of calcium and phosphorus from the dairy-based soft serve.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The edible waffle cone was popularized in the US at the 1904 St. Louis World's Fair, where a Syrian pastry maker, Ernest Hamwi, was selling a crisp, waffle-like pastry that he rolled into a cone to hold ice cream from a neighboring vendor.
Full nutrition (USDA data · scales with serving)
| Water | 58.0 g |
| Energy | 200 kcal |
| Protein | 5.2 g |
| Total lipid (fat) | 7.0 g |
| Carbohydrate, by difference | 29.1 g |
| Fiber, total dietary | 0.90 g |
| Total Sugars | 24.8 g |
| Calcium, Ca | 152 mg |
| Iron, Fe | 0.91 mg |
| Magnesium, Mg | 21.0 mg |
| Phosphorus, P | 84.0 mg |
| Potassium, K | 169 mg |
| Sodium, Na | 84.0 mg |
| Zinc, Zn | 0.45 mg |
| Copper, Cu | 0.11 mg |
| Selenium, Se | 2.4 ug |
| Vitamin C, total ascorbic acid | 1.1 mg |
| Thiamin | 0.05 mg |
| Riboflavin | 0.14 mg |
| Niacin | 0.42 mg |
| Vitamin B-6 | 0.03 mg |
| Folate, total | 12.0 ug |
| Folic acid | 8.0 ug |
| Folate, food | 4.0 ug |
| Folate, DFE | 18.0 ug |
| Choline, total | 18.9 mg |
| Vitamin B-12 | 0.13 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 67.0 ug |
| Retinol | 56.0 ug |
| Carotene, beta | 127 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 2.0 ug |
| Vitamin E (alpha-tocopherol) | 0.19 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin K (phylloquinone) | 0.70 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 2.0 mg |
| Theobromine | 65.0 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 4.2 g |
| SFA 4:0 | 0.21 g |
| SFA 6:0 | 0.07 g |
| SFA 8:0 | 0.07 g |
| SFA 10:0 | 0.13 g |
| SFA 12:0 | 0.09 g |
| SFA 14:0 | 0.66 g |
| SFA 16:0 | 1.9 g |
| SFA 18:0 | 0.81 g |
| Fatty acids, total monounsaturated | 2.0 g |
| MUFA 16:1 | 0.19 g |
| MUFA 18:1 | 1.8 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.31 g |
| PUFA 18:2 | 0.24 g |
| PUFA 18:3 | 0.07 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 | 26.0 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 soft serve ice cream different from regular ice cream?
Yes. Soft serve is churned at a higher speed and stored at a warmer temperature than hard ice cream, incorporating more air (overrun) for a lighter, smoother texture that dispenses directly from a machine.
Why is the cone called a 'waffle cone'?
It's made from a thin, sweet batter cooked in a patterned iron (like a waffle iron), then rolled into a cone shape while still warm and pliable, creating its signature grid pattern and crisp texture.
Can I make this at home?
Yes. You can make the waffle cones from a simple batter of flour, sugar, butter, and eggs. For the soft serve, you'll need an ice cream maker to achieve the proper texture by churning the base at a specific temperature.
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 2.00 kcal/g · 10% calories from protein · 0.9 g fiber · 24.8 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: 0.50 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.