Ice cream cones, cake or wafer-type
Whole food · Baked Products
Photo: Wikipedia
A crisp, light, and airy wafer-style cone, baked to a golden brown with a subtly sweet, toasty flavor and a satisfying snap. Its primary nutritional highlight is its high carbohydrate content, providing a quick source of energy, while being relatively low in fat and protein.
💚 Why it's loved
People love the satisfying crunch and subtle sweetness that perfectly complements creamy ice cream without overpowering it. It's a nostalgic, iconic treat that turns dessert into a fun, handheld experience.
⚠️ Watch-outs & how to enjoy it better
Its high carbohydrate and low fiber content can lead to rapid blood-sugar spikes, especially when filled with sugary ice cream. Those monitoring blood sugar should pair it with a protein-rich ice cream (like Greek yogurt-based) or enjoy a smaller portion. It is also a common wheat (gluten) allergen.
Key benefits
- Provides a quick source of energy from carbohydrates.
- Low in fat compared to other dessert items.
- Offers a satisfying crunchy texture.
- A classic, portable vessel for ice cream.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The first edible ice cream cone was popularized at the 1904 St. Louis World's Fair, where a waffle vendor rolled his waffles into a cone shape to help an ice cream vendor who had run out of dishes.
Full nutrition (scales with serving)
| Water | 5.3 g |
| Energy | 417 kcal |
| Energy | 1745 kj |
| Protein | 8.1 g |
| Total lipid (fat) | 6.9 g |
| Ash | 0.70 g |
| Carbohydrate, by difference | 79.0 g |
| Fiber, total dietary | 3.0 g |
| Total Sugars | 6.0 g |
| Calcium, Ca | 25.0 mg |
| Iron, Fe | 3.6 mg |
| Magnesium, Mg | 26.0 mg |
| Phosphorus, P | 97.0 mg |
| Potassium, K | 112 mg |
| Sodium, Na | 256 mg |
| Zinc, Zn | 0.67 mg |
| Copper, Cu | 0.20 mg |
| Manganese, Mn | 0.57 mg |
| Selenium, Se | 4.8 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.25 mg |
| Riboflavin | 0.35 mg |
| Niacin | 4.4 mg |
| Pantothenic acid | 0.48 mg |
| Vitamin B-6 | 0.03 mg |
| Folate, total | 173 ug |
| Folic acid | 168 ug |
| Folate, food | 5.0 ug |
| Folate, DFE | 291 ug |
| Choline, total | 9.4 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 17.0 ug |
| Vitamin E (alpha-tocopherol) | 0.78 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 1.8 ug |
| Fatty acids, total saturated | 1.2 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.02 g |
| SFA 16:0 | 0.98 g |
| SFA 18:0 | 0.23 g |
| Fatty acids, total monounsaturated | 1.8 g |
| MUFA 16:1 | 0.01 g |
| MUFA 18:1 | 1.8 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 3.3 g |
| PUFA 18:2 | 3.1 g |
| PUFA 18:3 | 0.19 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 | 0.00 mg |
| Tryptophan | 0.09 g |
| Threonine | 0.22 g |
| Isoleucine | 0.30 g |
| Leucine | 0.56 g |
| Lysine | 0.16 g |
| Methionine | 0.14 g |
| Cystine | 0.18 g |
| Phenylalanine | 0.40 g |
| Tyrosine | 0.22 g |
| Valine | 0.34 g |
| Arginine | 0.28 g |
| Histidine | 0.17 g |
| Alanine | 0.25 g |
| Aspartic acid | 0.33 g |
| Glutamic acid | 2.8 g |
| Glycine | 0.28 g |
| Proline | 0.95 g |
| Serine | 0.39 g |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
Are ice cream cones gluten-free?
Traditional cake or wafer cones are made from wheat flour and are not gluten-free. However, gluten-free versions made from rice flour or other alternatives are increasingly available.
Why do some cones have a chocolate lining?
The chocolate or confectionery coating inside the cone serves as a moisture barrier, preventing the ice cream from making the cone soggy too quickly and adding a complementary flavor.
Can I eat the cone if I'm lactose intolerant?
The cone itself is typically lactose-free, as it's made from flour, sugar, and fats like vegetable oil. The lactose is in the ice cream it holds.