Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Ice Cream Parlors
0

8 posts in this topic

Im visiting my grandma next week and she lives down the street from the best ice cream! So of course I started to really question how safe it is for us celiacs and thought I'd ask! What has others experience been with delicious frozen treats at ice cream parlors. I've been gluten-free for months but have no symptoms (I beleive) when glutened so it's hard for me to know (I was asymptomatic from the start). My mom has a severe nut allergy but if they just use a clean scoop she's good. Can I get hard ice cream (clearly with no gluten add ins) if they just use a clean scoop? Or do I have to ask for it to be from a fresh tub? Or is soft serve the best way to go? I've thought toppings like sprinkles (or jimmies if there is anyone else from New England out there!) are completely out of the question as ice cream is usually rolled in it. Has that been your experience? What have you guys found to be the easiest and safe way to enjoy ice cream?

0

Share this post


Link to post
Share on other sites


Ads by Google:

You are right about all the possible cross-contamination. They definitely need a clean scoop, but considering that a contaminated scoop may have already been in any given tub of ice cream, it wouldn't hurt to explain your "allergy" and politely ask if they could get yours from an unopened tub. Toppings could be contaminated too, and you can make the same request. I usually go for soft serve, but I have read one report on this site of employees being trained on how to fill a cone, and then the soft serve being dumped back into the mother container. But I still go for soft serve and haven't had a problem.

0

Share this post


Link to post
Share on other sites

The only place I eat ice cream (Gelato, actually) is Frost - because they know which flavors are gluten-free, take it seriously, and THEY KEEP THE SAME SCOOP IN ONE FLAVOR ALL DAY.

I suggest having any ice cream parlor you choose to try use a clean (wash with soap and water) scoop and serve from a NEW container unless they also dedicate 1 scoop to each flavor/day (Frost pulls new containers each day, I believe).

0

Share this post


Link to post
Share on other sites

I have worked in ice cream parlors in the past and I know that very often when putting the scoop of ice cream on the cone, crumbs from the cone fall into the tub. A clean scoop won't protect against that. An brand new tub is the only thing that will protect you.

Ice cream WILL go bad once it has been opened if it sits around long enough. So what you need to do is look at all the tubs and pick a flavor that is running really low. Then they MIGHT consider opening a new tub for you seeing they will have to open a new one soon anyway. If you go back the next day you will have to pick another flavor that is running low. Here's hoping your favorite flavors are the ones running low! :)

0

Share this post


Link to post
Share on other sites

Oh yeah, another thing you might want to consider (especially if it's a flavor you really like) is to have them open a new tub and then have them hand pack a quart or more so you can take it home.

0

Share this post


Link to post
Share on other sites




That's a really good idea bartfull! Not for everyday excursions but for staying at my grandmother's. Thanks!

0

Share this post


Link to post
Share on other sites

I have worked in ice cream parlors in the past and I know that very often when putting the scoop of ice cream on the cone, crumbs from the cone fall into the tub. A clean scoop won't protect against that. An brand new tub is the only thing that will protect you.

Ice cream WILL go bad once it has been opened if it sits around long enough. So what you need to do is look at all the tubs and pick a flavor that is running really low. Then they MIGHT consider opening a new tub for you seeing they will have to open a new one soon anyway. If you go back the next day you will have to pick another flavor that is running low. Here's hoping your favorite flavors are the ones running low! :)

I didn't even think about cones. Frost has them on the menu but I don't think I've ever seen anyone WITH one... Hmmm...

0

Share this post


Link to post
Share on other sites

I hadn't thought about the crumbs from a cone falling into the ice cream! Ugh!!!

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,679
    • Total Posts
      921,707
  • Topics

  • Posts

    • egs1707. Are you in Canada?  It's NOT a good idea to go gluten free between now & the GI appt. and here's why.... MOST of us have MUCH stronger reactions to gluten when we go back on it for the endoscopy. A lot of people have had such strong reactions that they have been entirely unable to complete the challenge and have to call it quits. This means they never get an official dx. It's your call, you make the choice. However, I will say that you don't have to eat a lot of gluten, a couple saltines or a slice of bread per day. 
    • You mentioned the tight head. Yes, both my celiac sibling and I had head pressure. Mine was horrible last glutening with eye pain as well. Like someone put a vice around my temples. I swore it felt like a parasite infected my gut, thyroid and brain. It is going away mostly, still have it on and off a bit.  My brother said his naturopath informed him some celiacs get a bit of inflammation in the brain.   
    • Hi All this is my blood test result 1.immunogloblulin serum 203 ( 87-350) 2.Deamidated Gliadin IGA  4 ( 0-19 negative) 3.Deamidated Gliadin IGG 3(0-19 negative) 4.Transglutainase IGA <2 ( 0-3 negative) 5.Transglutainase IGG <2 ( 0-3 negative) does it mean most likely no celiac ? thanks.  
    • At the moment it's microwave rice packets as it needs to be something easy for lunch at work. What do you choose for breakfast? At the moment I have gluten-free porridge oats with fruits but also seeing oats are a bit of a gamble in the early days. Trying to figure out how long a reaction takes to show up i.e. if I feel ropey later in the day is it really lunch as I'm blaming at present or actually is it something from the morning or even night before? The food is the toughest bit for me right now; wasn't that great with it before so will need plenty ideas from you good people... seems I'm in the right place though   
    • I know what you're going through - it's that grieving process and it's tough.  I was diagnosed in 2013, and aside from an occasional pity party, I don't look back. I have my restaurants where I feel safe, I have the food I know I can eat, and I get on with my life.  I'm lucky that I live in a big city with lots of options, but you can make this work, and you will feel better and once you do, you'll stop grieving.  The people on this site helped enormously. It is tough in the beginning to know if you've been 'glutened' vs. just going through withdrawal.  For that reason alone, it's best to avoid restaurants for a little while and be careful at home - just to be sure what's happening.  Eventually you'll be able to get back to your version of 'normal'.  Oh, I also have hypothyroid/hashimoto's.  No big deal, I take synthroid. Quinoa, eggs, nuts and beans for protein.  You don't have to go crazy on the cooking.  Just eat a lot of whole foods.  There are a lot of complicated recipes out there, but now may not be the time.  Rice noodles in veggie bouillon - easy and cheap.  gluten-free pasta with olive oil, parmesan and garlic - easy.  I eat a lot of rice and have never had a problem - you're not getting it out of one of those bulk bins, are you?  That could be contaminated.  Go with packaged.  Do you have access to the Macro Vegetarian brand of prepared rice dishes (in the refrigerated section).  They have several that are gluten free, they're delicious heated and with a little gluten-free soy sauce.  They're my go to on days I don't want to cook. Good luck!  
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,677
    • Most Online
      3,093

    Newest Member
    Jessica123
    Joined