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Sweet ice cream cone dessert high in sugar and saturated fat
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Sundae cone (75 g) has 240 calories. That works out to 320 calories per 100 g. It contains 34.9 g of carbs, 3.6 g of protein, 9.9 g of fat and 0.8 g of fiber. Its 0.2 mg of B2 covers 13% of the Daily Value. Its glycemic index is 62 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (medium) · 75 g
240
KCAL / 75G
Carbs
34.9g
· 13% DV
Protein
3.6g
· 7% DV
Fat
9.9g
· 13% DV
Fiber
0.8g
· 3% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 57% · Protein 6% · Fat 37%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 240 kcal | |
| Total fat | 9.9 g | 13% |
| Saturated fat | 6.07 g | 30% |
| Trans fat | 0.15 g | |
| Sodium | 90 mg | 4% |
| Total carbohydrate | 34.9 g | 13% |
| Fiber | 0.8 g | 3% |
| Protein | 3.6 g | 7% |
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 | 240 kcal |
| ½ piece (half) | 38 g | 122 kcal |
| 1 piece (small) | 55 g | 176 kcal |
| 1 piece (thick) | 65 g | 208 kcal |
| 1 piece (large) | 95 g | 304 kcal |
| 100 g | 100 g | 320 kcal |
| 1 piece (jumbo) | 120 g | 384 kcal |
| 1 serving (double) | 150 g | 480 kcal |
Calculated from 320 calories per 100 g.
A Sundae cone is ice cream served in an edible cone with sundae-style toppings or coating. Depending on the product, that may mean chocolate, sauce, nuts, or candy pieces rather than a single standard recipe.
A Sundae cone typically contains ice cream, a crisp cone, and a sweet topping or coating. Some versions also include chocolate, nuts, or candy pieces; the exact ingredients vary by brand and recipe.
A Sundae cone usually has sundae-style extras, such as a sauce or coating, beyond the ice cream and cone. The name is not used identically everywhere, though, so some versions may simply be topped ice cream in a cone.
You can make a Sundae cone at home by filling a ready-made cone with ice cream and adding sauce or other toppings. Fill it just before serving so the ice cream does not melt and soften the cone.
Yes, the cone in a Sundae cone is meant to be eaten. It is usually made from crisp wafer-style batter, and it is best enjoyed soon after serving, before moisture from the ice cream makes it soft.
Chocolate and caramel are common toppings for a Sundae cone. Fruit sauce, chopped nuts, or candy pieces also work; add them after filling the cone to keep the serving neat.
Yes, a Sundae cone can be made with many ice cream flavors, from vanilla to chocolate or fruit flavors. Choose a flavor that pairs well with the sauce or coating, and add the toppings just before serving.
Store a Sundae cone in the freezer so the ice cream stays frozen. If it has thawed, refreezing can make its texture less pleasant; follow the package directions for a packaged version.
A Sundae cone gets soggy when moisture from the ice cream moves into the cone. It loses its crispness the longer it sits filled, so serve it right after assembling.
It is better not to refreeze a melted Sundae cone. Refreezing can leave the ice cream icy and the cone soft, while repeated temperature changes also reduce the dessert’s quality.
Vitamins
B2
0.17mg · 13% DV
B12
0.26µg · 11% DV
Vitamin A
71.25µg · 8% DV
B5
0.34mg · 7% DV
Minerals
Phosphorus
89mg · 13% DV
Calcium
96mg · 10% DV
Potassium ⭐
158mg · 5% DV
Selenium
2.4µg · 4% DV
Sodium
90mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 240 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.
A Sundae cone brings together ice cream and a crisp cone, often with a sauce or other sweet topping. Sundaes became popular in the United States, while the cone makes this familiar ice-cream treat easy to eat on the go. Recipes and toppings vary, so the name can describe anything from a simple scoop in a cone to a more decorated version.
The contrast between cold, creamy ice cream and a crunchy wafer is part of its appeal. It is commonly enjoyed as a casual dessert or summer treat, especially at an ice-cream shop. It is relatively high in sugar and saturated fat, with only a modest amount of protein. For a lighter option, choose a simpler topping or share one rather than adding another sweet snack.
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
6.07g
MONOUNSATURATED
2.4g
POLYUNSATURATED
0.52g
Omega 6:3 ratio 15.7:1
Above the ideal 4:1 (15.7:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.