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Detailed nutrition analysis with calories, glycemic index, vitamins and minerals.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Cone cream ice cream (75 g) has 158 calories. That works out to 210 calories per 100 g. It contains 21 g of carbs, 2.6 g of protein, 6.8 g of fat and 0.4 g of fiber. Its 0.1 mg of B2 covers 10% of the Daily Value. Its glycemic index is 65 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (medium) · 75 g
158
KCAL / 75G
Carbs
21g
· 8% DV
Protein
2.6g
· 5% DV
Fat
6.8g
· 9% DV
Fiber
0.4g
· 1% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 54% · Protein 7% · Fat 39%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 158 kcal | |
| Total fat | 6.8 g | 9% |
| Saturated fat | 4.13 g | 21% |
| Trans fat | 0.04 g | |
| Sodium | 53 mg | 2% |
| Total carbohydrate | 21 g | 8% |
| Fiber | 0.4 g | 1% |
| Protein | 2.6 g | 5% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 75 g | 158 kcal |
| 1 piece (mini) | 40 g | 84 kcal |
| 1 piece (small) | 50 g | 105 kcal |
| 100 g | 100 g | 210 kcal |
| 1 piece (large) | 100 g | 210 kcal |
| 1 piece (extra large) | 120 g | 252 kcal |
| 1 piece (jumbo) | 130 g | 273 kcal |
| 2 piece (double) | 150 g | 315 kcal |
Calculated from 210 calories per 100 g.
Cone cream ice cream is creamy ice cream served in an edible cone, so the cone is part of the dessert rather than just a holder. The cone adds a crisp, lightly sweet contrast to the cold filling.
Cone cream ice cream makes the cone soggy when moisture from the ice cream transfers into the crisp cone. The longer they sit together, the softer the cone becomes, so fill it just before serving.
Yes, cone cream ice cream is easy to assemble at home: add ice cream to a ready-made cone shortly before serving. Add toppings sparingly, since wet sauces or juicy fruit can soften the cone quickly.
Eat cone cream ice cream from the top downward, turning the cone as you go and catching drips with a napkin. Serve it soon after filling; a cone that sits in warm air melts and drips more quickly.
No, fully melted cone cream ice cream should not be refrozen for later eating. Melting and refreezing can affect its texture, and the cone will turn soft; discard it if it has been left warm for an extended time.
Cone cream ice cream can be made with either soft-serve or scooped ice cream; the name describes the cone presentation, not one required style. Soft-serve is piped into the cone, while scoops are placed inside.
Cone cream ice cream is commonly served in a crisp wafer or waffle-style cone. The cone should be sturdy enough to hold the ice cream, but its exact shape and recipe can vary by shop or product.
Cone cream ice cream is served in an edible cone, while an ice cream sundae is usually served in a dish with toppings or sauces. A cone can have toppings too, but it is less suited to generous, runny sauces.
Cone cream ice cream does not necessarily melt faster because it is in a cone; warm air and warm hands are the main causes. A cone offers less insulation than a chilled bowl, so eat it promptly in hot weather.
Yes, cone cream ice cream can be topped with sprinkles, chopped nuts, or a small amount of thick sauce. Keep toppings light and add them just before eating so they do not weigh down the scoop or soften the cone.
Vitamins
B2
0.14mg · 11% DV
B12
0.22µg · 9% DV
B5
0.38mg · 8% DV
Vitamin A
48.75µg · 5% DV
Minerals
Phosphorus
60mg · 9% DV
Calcium
83mg · 8% DV
Zinc
0.38mg · 3% DV
Iodine
4.5µg · 3% DV
Potassium ⭐
90mg · 3% DV
Sodium
53mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 158 calories in 1 piece (medium) (75 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Cone cream ice cream is creamy, sweetened ice cream served in an edible wafer cone. It is a familiar treat rather than a dish tied to one particular region, sold at ice-cream parlours and in packaged form. The contrast is part of its appeal: cold, smooth ice cream against a crisp cone. It is commonly eaten as a casual dessert or snack, often plain or topped with chocolate or fruit sauce. It is energy-dense for its size, with 210 kcal per 100 g, and most of its carbohydrate comes from the sweetened ice cream and cone. For a lighter treat, choose a smaller serving and skip extra toppings.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
4.13g
MONOUNSATURATED
1.65g
POLYUNSATURATED
0.15g
Omega 6:3 ratio 11:1
Above the ideal 4:1 (11:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.