Ice cream cone, soft serve, vanilla, waffle cone
Common food
Photo: Wikipedia
A crisp, golden-brown waffle cone cradling a swirl of smooth, creamy vanilla soft serve. The contrast between the cold, sweet, milky ice cream and the warm, buttery, slightly chewy cone is a textural delight. Per 100g, it provides a quick energy boost from its 32.67g of carbohydrates, primarily from sugar.
Calorie split: 10% protein · 68% carbs · 22% fat
↓ Full nutrition💚 Why it's loved
It's a nostalgic, handheld treat that combines the universal appeal of cold, creamy sweetness with the satisfying crunch of a freshly made waffle cone. Its versatility allows for endless topping combinations, from sprinkles to hot fudge.
⚠️ Watch-outs & how to enjoy it better
The high sugar content (22.33g per 100g) can cause rapid blood-sugar spikes and is a concern for those managing diabetes or calorie intake. To counteract this, enjoy it as an occasional treat, pair it with a source of protein or healthy fat (like nuts) to slow sugar absorption, and practice strict portion control.
Key benefits
- Quick source of energy from carbohydrates
- Contains calcium from the dairy-based soft serve
- Provides a small amount of protein (4.96g per 100g)
- The cone offers a satisfying, crunchy texture contrast
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The edible waffle cone was reportedly invented by a pastry chef at the 1904 St. Louis World's Fair who ran out of dishes and rolled up his waffles to hold ice cream.
Full nutrition (USDA data · scales with serving)
| Water | 56.5 g |
| Energy | 193 kcal |
| Protein | 5.0 g |
| Total lipid (fat) | 4.8 g |
| Carbohydrate, by difference | 32.7 g |
| Fiber, total dietary | 0.40 g |
| Total Sugars | 22.3 g |
| Calcium, Ca | 154 mg |
| Iron, Fe | 0.44 mg |
| Magnesium, Mg | 15.0 mg |
| Phosphorus, P | 103 mg |
| Potassium, K | 204 mg |
| Sodium, Na | 87.0 mg |
| Zinc, Zn | 0.73 mg |
| Copper, Cu | 0.03 mg |
| Selenium, Se | 2.2 ug |
| Vitamin C, total ascorbic acid | 1.1 mg |
| Thiamin | 0.08 mg |
| Riboflavin | 0.26 mg |
| Niacin | 0.43 mg |
| Vitamin B-6 | 0.04 mg |
| Folate, total | 14.0 ug |
| Folic acid | 8.0 ug |
| Folate, food | 6.0 ug |
| Folate, DFE | 20.0 ug |
| Choline, total | 25.0 mg |
| Vitamin B-12 | 0.44 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 120 ug |
| Retinol | 120 ug |
| Carotene, beta | 13.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 1.0 ug |
| Vitamin E (alpha-tocopherol) | 0.12 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin K (phylloquinone) | 0.50 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.8 g |
| SFA 4:0 | 0.13 g |
| SFA 6:0 | 0.09 g |
| SFA 8:0 | 0.07 g |
| SFA 10:0 | 0.11 g |
| SFA 12:0 | 0.12 g |
| SFA 14:0 | 0.44 g |
| SFA 16:0 | 1.2 g |
| SFA 18:0 | 0.55 g |
| Fatty acids, total monounsaturated | 1.3 g |
| MUFA 16:1 | 0.07 g |
| MUFA 18:1 | 1.2 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.29 g |
| PUFA 18:2 | 0.21 g |
| PUFA 18:3 | 0.09 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 | 25.0 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 the waffle cone gluten-free?
Typically no. Traditional waffle cones are made from a batter containing wheat flour, which contains gluten. Gluten-free versions are available but are not standard.
Why is soft serve different from regular ice cream?
Soft serve is churned with more air (overrun) and dispensed at a warmer temperature than hard-pack ice cream, giving it a lighter, smoother, and softer texture straight from the machine.
Can I make a healthier version at home?
You can control ingredients by making soft serve with frozen bananas and a splash of milk, and using a pre-made or homemade cone with less sugar. However, the classic experience relies on specific fats and sugars for its signature taste and texture.
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 1.93 kcal/g · 10% calories from protein · 0.4 g fiber · 22.3 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: 0.43 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.