Ice cream cones, sugar, rolled-type
Whole food · Baked Products
Photo: Wikipedia
A crisp, golden-brown wafer rolled into a conical shape, designed to cradle a scoop of ice cream. Its texture is light, dry, and brittle, offering a satisfying crunch that contrasts with the creamy dessert inside. Nutritionally, it's a concentrated source of carbohydrates, providing quick energy with minimal fat or protein.
💚 Why it's loved
People love it for the perfect marriage of textures—the shatteringly crisp cone against the smooth, cold ice cream. It's a nostalgic, iconic symbol of summer and simple pleasures, deeply embedded in dessert culture worldwide.
⚠️ Watch-outs & how to enjoy it better
The high sugar and refined carb content can lead to rapid blood-sugar spikes, especially without protein or fat to slow absorption. Those monitoring blood glucose or with gluten sensitivities should be cautious. To counteract, pair with a protein-rich ice cream (like Greek yogurt-based) or eat a small handful of nuts alongside, and practice portion control by choosing a smaller cone or splitting a serving.
Key benefits
- Provides quick energy from simple carbohydrates.
- Low in fat, making it a lighter vessel for rich ice cream.
- Adds a satisfying textural contrast to soft desserts.
- Portable and convenient for on-the-go treats.
- Often fortified with small amounts of iron and B vitamins.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The first edible cone was popularized at the 1904 St. Louis World's Fair, though waffle-like cones existed in Europe earlier. A vendor ran out of dishes and rolled his waffles into cones to serve ice cream.
Full nutrition (scales with serving)
| Water | 3.0 g |
| Energy | 402 kcal |
| Energy | 1682 kj |
| Protein | 7.9 g |
| Total lipid (fat) | 3.8 g |
| Ash | 1.1 g |
| Carbohydrate, by difference | 84.1 g |
| Fiber, total dietary | 1.7 g |
| Total Sugars | 25.7 g |
| Calcium, Ca | 44.0 mg |
| Iron, Fe | 4.4 mg |
| Magnesium, Mg | 31.0 mg |
| Phosphorus, P | 103 mg |
| Potassium, K | 145 mg |
| Sodium, Na | 298 mg |
| Zinc, Zn | 0.75 mg |
| Copper, Cu | 0.27 mg |
| Manganese, Mn | 0.73 mg |
| Selenium, Se | 4.8 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.51 mg |
| Riboflavin | 0.41 mg |
| Niacin | 5.1 mg |
| Pantothenic acid | 0.43 mg |
| Vitamin B-6 | 0.05 mg |
| Folate, total | 140 ug |
| Folic acid | 136 ug |
| Folate, food | 4.0 ug |
| Folate, DFE | 236 ug |
| Choline, total | 8.5 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 | 14.0 ug |
| Vitamin E (alpha-tocopherol) | 0.07 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) | 1.5 ug |
| Fatty acids, total saturated | 0.57 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 | 0.00 g |
| SFA 16:0 | 0.40 g |
| SFA 18:0 | 0.17 g |
| Fatty acids, total monounsaturated | 1.5 g |
| MUFA 16:1 | 0.01 g |
| MUFA 18:1 | 1.5 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.5 g |
| PUFA 18:2 | 1.4 g |
| PUFA 18:3 | 0.10 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 | 0.21 g |
| Isoleucine | 0.29 g |
| Leucine | 0.55 g |
| Lysine | 0.15 g |
| Methionine | 0.14 g |
| Cystine | 0.18 g |
| Phenylalanine | 0.39 g |
| Tyrosine | 0.22 g |
| Valine | 0.33 g |
| Arginine | 0.28 g |
| Histidine | 0.17 g |
| Alanine | 0.24 g |
| Aspartic acid | 0.32 g |
| Glutamic acid | 2.8 g |
| Glycine | 0.27 g |
| Proline | 0.93 g |
| Serine | 0.38 g |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
Are sugar cones and waffle cones the same?
Not exactly. Sugar cones are typically thinner, crispier, and have a tighter, more uniform waffle pattern. Waffle cones are often larger, softer, and have a more pronounced, irregular grid pattern, sometimes with a sweeter, buttery flavor.
Why do ice cream cones sometimes get soggy?
The moisture from the ice cream migrates into the dry, porous wafer, softening its structure. To slow this, some cones have a thin chocolate lining inside to act as a moisture barrier.
Can you eat the cone if you're gluten-free?
Standard cones are made from wheat flour and are not gluten-free. However, gluten-free versions made from rice flour, cornstarch, or other alternative flours are increasingly available.