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Sweet ice cream dessert, typically high in sugar
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Ice cream sundae (180 g) has 373 calories. That works out to 207 calories per 100 g. It contains 55.8 g of carbs, 6.3 g of protein, 14 g of fat and 1.4 g of fiber. Its 185.4 mg of Phosphorus covers 26% of the Daily Value. Its glycemic index is 61 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 cup (medium) · 180 g
373
KCAL / 180G
Carbs
55.8g
· 20% DV
Protein
6.3g
· 13% DV
Fat
14g
· 18% DV
Fiber
1.4g
· 5% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 60% · Protein 7% · Fat 33%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 373 kcal | |
| Total fat | 14 g | 18% |
| Saturated fat | 8.46 g | 42% |
| Trans fat | 0.36 g | |
| Sodium | 140 mg | 6% |
| Total carbohydrate | 55.8 g | 20% |
| Fiber | 1.4 g | 5% |
| Protein | 6.3 g | 13% |
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 cup (medium) | 180 g | 373 kcal |
| 1 ounce (small) | 28 g | 58 kcal |
| 1 piece (mini) | 90 g | 186 kcal |
| 100 g | 100 g | 207 kcal |
| 1 cup (small) | 120 g | 248 kcal |
| 1 serving (small) | 150 g | 311 kcal |
| 1 serving (medium) | 220 g | 455 kcal |
| 1 cup (large) | 250 g | 518 kcal |
| 1 serving (large) | 320 g | 662 kcal |
Calculated from 207 calories per 100 g.
An ice cream sundae is a dessert made with scoops of ice cream topped with sauce and other additions. It is usually served in a dish or glass and may include whipped cream, fruit, nuts, or a cherry.
To make an ice cream sundae, put scoops of ice cream in a bowl or glass, add your chosen sauce, and finish with toppings such as nuts or fruit. Assemble it just before serving so the ice cream stays firm.
The name “sundae” is generally linked to the American Sunday tradition of serving ice cream with syrup or other toppings. The exact origin is disputed, and several American towns have claimed to be where the dessert began.
A banana split is a specific kind of ice cream sundae served with a banana split lengthwise and usually several ice cream flavors and sauces. A regular sundae can be made with many combinations and does not require banana.
Popular ice cream sundae toppings include hot fudge, caramel, chopped nuts, whipped cream, sprinkles, and fruit. Choose a mix of textures, such as smooth sauce and crunchy nuts, and add them shortly before eating.
Chocolate sauce is a classic ice cream sundae topping, while caramel, strawberry, and butterscotch sauces are also common. Warm sauce works well, but let it cool slightly before pouring so it does not melt the scoops too quickly.
A hot fudge ice cream sundae is made by spooning warm chocolate fudge sauce over scoops of ice cream. Add whipped cream and chopped nuts if desired, and serve immediately while the sauce is warm and the ice cream is still firm.
Yes, fresh or cooked fruit can be added to an ice cream sundae. Strawberries, bananas, peaches, and cherries pair well with common ice cream flavors; drain very juicy fruit first to keep excess liquid from pooling in the dish.
You can freeze an assembled ice cream sundae, but its toppings may not keep their original texture. Cream can become icy, fruit can soften, and crunchy toppings can lose their crispness, so it is best to assemble sundaes just before serving.
The ice cream sundae originated in the United States, but its exact birthplace is contested. Ithaca, New York, and several towns in Wisconsin and Illinois have all been associated with early versions of the dessert.
Vitamins
B2
0.32mg · 25% DV
B12
0.58µg · 24% DV
B5
0.76mg · 15% DV
Vitamin A
122.4µg · 14% DV
Minerals
Phosphorus
185mg · 26% DV
Calcium
230mg · 23% DV
Potassium ⭐
333mg · 10% DV
Iodine
14µg · 9% DV
Sodium
140mg · 6% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 373 calories in 1 cup (medium) (180 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.
An ice cream sundae is a scoop-or-two dessert served in a dish or glass, usually dressed with a sauce and optional toppings. Versions vary: chocolate or fruit sauce, chopped nuts, fruit, biscuit pieces and whipped cream are all common additions. The sundae is associated with the United States, though it is now served in cafés and ice-cream shops around the world.
Its contrast of cold, creamy ice cream with sweet sauce and crunchy or fruity toppings makes it a popular treat after a meal or as a stand-alone dessert. It is typically high in sugar and carbohydrates, with relatively little protein. For a lighter cup, ask for less sauce and fewer toppings, or choose fruit instead of extra confectionery.
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
✓ 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
8.46g
MONOUNSATURATED
3.6g
POLYUNSATURATED
0.54g
Omega 6:3 ratio 5.7:1
Above the ideal 4:1 (5.7:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.