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Sweet dessert high in sugar and saturated fat; energy-dense with cone and cookie pieces.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Cookie ice cream cone (95 g) has 290 calories. That works out to 305 calories per 100 g. It contains 37.8 g of carbs, 4.4 g of protein, 14.1 g of fat and 1.2 g of fiber. Its 0.4 µg of B12 covers 17% of the Daily Value. Its glycemic index is 58 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (medium) · 95 g
290
KCAL / 95G
Carbs
37.8g
· 14% DV
Protein
4.4g
· 9% DV
Fat
14.1g
· 18% DV
Fiber
1.2g
· 4% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 51% · Protein 6% · Fat 43%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 290 kcal | |
| Total fat | 14.1 g | 18% |
| Saturated fat | 8.26 g | 41% |
| Trans fat | 0.19 g | |
| Sodium | 112 mg | 5% |
| Total carbohydrate | 37.8 g | 14% |
| Fiber | 1.2 g | 4% |
| Protein | 4.4 g | 9% |
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) | 95 g | 290 kcal |
| 1 ounce (mini) | 28 g | 85 kcal |
| 1 piece (small) | 70 g | 214 kcal |
| 1 serving (half) | 85 g | 259 kcal |
| 100 g | 100 g | 305 kcal |
| 1 piece (large) | 130 g | 397 kcal |
| 1 cup (shredded) | 140 g | 427 kcal |
| 1 piece (jumbo) | 160 g | 488 kcal |
| 2 piece (double) | 190 g | 580 kcal |
Calculated from 305 calories per 100 g.
A cookie ice cream cone is ice cream served in a cone with cookie pieces mixed in or sprinkled on top. The texture varies with the cone, cookie, and ice cream flavors used.
To make a cookie ice cream cone, scoop ice cream into a cone and add crushed cookies. Fill the cone just before serving so moisture from the ice cream does not soften it; sprinkle extra cookie crumbs on top.
Crisp chocolate-chip, chocolate, or plain cookies work well in a cookie ice cream cone. Choose cookies that crumble easily but do not turn soggy as soon as they touch the ice cream.
A cookie ice cream cone gets soggy because moisture from the melting ice cream moves into the cone and cookie pieces. Assemble it right before eating, and add the cookie pieces at the last moment to keep more crunch.
Yes, you can freeze a cookie ice cream cone briefly, but the cone may absorb moisture and lose its crunch. For the best texture, store the cone and ice cream separately and assemble them just before serving.
No, refreezing a melted cookie ice cream cone is not a good idea. The ice cream can become icy and lose its texture, and refreezing thawed ice cream may be unsafe; discard it if it has melted substantially.
Vanilla is a classic choice for a cookie ice cream cone, while chocolate and coffee flavors also pair well with cookie pieces. Keeping the toppings simple lets the ice cream and cookie flavors come through.
Serve a cookie ice cream cone as soon as it is assembled. Add crushed cookies just before serving, and go lightly on sauces, since extra moisture can soften the cone quickly.
A cookie ice cream cone is a sweet dessert that can be high in sugar and saturated fat. Having one occasionally as a treat is different from making it a frequent or large snack.
A cookie ice cream cone can contribute to weight gain if it regularly adds more energy than your body uses. Its ice cream, cone, and cookie pieces make it easy to overlook how substantial a dessert portion can be.
Vitamins
B12
0.4µg · 17% DV
B2
0.2mg · 15% DV
Vitamin A
112.1µg · 12% DV
B5
0.43mg · 9% DV
Minerals
Phosphorus
106mg · 15% DV
Calcium
122mg · 12% DV
Copper
0.06mg · 7% DV
Potassium ⭐
200mg · 6% DV
Sodium
112mg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 290 calories in 1 piece (medium) (95 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.
A Cookie ice cream cone combines scoops or a swirl of ice cream with a crisp cone and pieces or crumbs of cookie. The cookie may be mixed through the ice cream or added on top, giving each bite a contrast of creamy, cold filling and crunchy biscuit. Recipes and flavours vary, but it is usually enjoyed as an individual frozen treat rather than served as part of a meal.
It is a familiar choice at ice-cream shops and as an easy summer dessert; eat it promptly, since the cone softens as the ice cream melts. This is an energy-dense sweet, with substantial sugar and saturated fat; it provides 305 calories per 100 g. For a lighter treat, choose a smaller cone or one with fewer cookie pieces.
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
8.26g
MONOUNSATURATED
3.61g
POLYUNSATURATED
0.76g
Omega 6:3 ratio 11.8:1
Above the ideal 4:1 (11.8:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.