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Sweet, crisp edible waffle bowl commonly used for ice cream and dessert servings.
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Waffle bowl (35 g) has 175 calories. That works out to 501 calories per 100 g. It contains 21.6 g of carbs, 2.1 g of protein, 9 g of fat and 0.7 g of fiber. Its 3.9 µg of Selenium covers 7% of the Daily Value. Its glycemic index is 72 (high), so it raises blood sugar quickly.
Selected: 1 piece (medium) · 35 g
175
KCAL / 35G
Carbs
21.6g
· 8% DV
Protein
2.1g
· 4% DV
Fat
9g
· 12% DV
Fiber
0.7g
· 3% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 49% · Protein 5% · Fat 46%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 175 kcal | |
| Total fat | 9 g | 12% |
| Saturated fat | 3.92 g | 20% |
| Trans fat | 0.04 g | |
| Sodium | 109 mg | 5% |
| Total carbohydrate | 21.6 g | 8% |
| Fiber | 0.7 g | 3% |
| Protein | 2.1 g | 4% |
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) | 35 g | 175 kcal |
| ½ piece (half) | 18 g | 90 kcal |
| 1 piece (small) | 20 g | 100 kcal |
| 1 ounce (medium) | 28 g | 140 kcal |
| 1 serving (medium) | 35 g | 175 kcal |
| 1 piece (large) | 50 g | 251 kcal |
| 1 piece (jumbo) | 65 g | 326 kcal |
| 2 piece (double) | 70 g | 351 kcal |
| 100 g | 100 g | 501 kcal |
Calculated from 501 calories per 100 g.
A waffle bowl is an edible, bowl-shaped wafer made from crisp waffle-style batter. It is commonly used to serve ice cream, fruit, and other desserts, so you can eat the container along with the filling.
A waffle bowl is made by cooking thin waffle-style batter and shaping it while it is still hot. Press it over an inverted heat-safe bowl or into a bowl-shaped mold, then let it cool until crisp.
Yes, you can shape a waffle bowl without a dedicated waffle bowl maker. While the cooked wafer is still warm and pliable, drape it over an inverted heat-safe bowl and gently shape the sides; it will firm as it cools.
A waffle bowl gets soggy when moisture from ice cream, cream, or juicy fruit seeps into the crisp wafer. Fill it just before serving, and avoid leaving wet toppings in the bowl while it sits.
Keep a waffle bowl in a tightly sealed container in a cool, dry place. Moisture is the main enemy of its crisp texture, so avoid the refrigerator and keep the bowl separate from fillings until serving.
It is best not to fill a waffle bowl far ahead of serving. Moist fillings soften the wafer as they sit, especially ice cream and sauces; prepare the toppings in advance and assemble the bowl at the last minute.
A waffle bowl can hold fruit with yogurt, pudding, mousse, or small portions of other desserts. Choose fillings that are not too runny, and add them shortly before serving to help the wafer stay crisp.
A waffle bowl has a broad opening and a flat base, making it easy to fill and eat with a spoon. A waffle cone narrows to a point and is designed to be held while eating.
Set the waffle bowl on a stable plate and add filling gently with a spoon rather than dropping it in. Avoid pressing down on hard toppings, and start with a soft layer that supports the rest.
You can freeze an empty waffle bowl, but it may lose some crispness as it warms because condensation can form. Keep it protected from moisture, let it return to room temperature before filling, and do not freeze it with ice cream inside.
Vitamins
B2
0.08mg · 6% DV
B1
0.06mg · 5% DV
Biotin
1.4µg · 5% DV
B3
0.74mg · 5% DV
Minerals
Selenium
3.85µg · 7% DV
Sodium
109mg · 5% DV
Phosphorus
32mg · 5% DV
Manganese
0.1mg · 4% DV
Potassium ⭐
41mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 175 calories in 1 piece (medium) (35 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 waffle bowl is a crisp, sweet edible bowl made by baking waffle batter and shaping it into a dish. It is mainly used to serve ice cream and other desserts, adding a crunchy part to the serving rather than acting as a meal in its own right.
You’ll often find it holding ice cream at parlours or dessert counters, and it works just as well at home with fruit, yoghurt or pudding. Its crisp texture contrasts with cool, soft fillings, though it can soften if left to stand. Waffle bowls are energy-dense, with 501 calories per 100 g, so a modest scoop with fresh fruit makes a satisfying dessert without relying on a large portion.
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
3.92g
MONOUNSATURATED
2.66g
POLYUNSATURATED
1.78g
Omega 6:3 ratio 57.3:1
Above the ideal 4:1 (57.3:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.