Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Baskin Robbins

NMClair

By NMClair
in Gluten-Free Restaurants

Recommended Posts

NMClair Newbie
NMClair
Posted

I am newly diagnosed with Celiac Disease (about 5 days ago). I am working very hard to learn what I can and can't eat. Having said that, my boyfirend offered to take me to eat ice cream tonight. My boyfirend had intended to take me to Coldstone but when we got there it was a Ben and Jerry's and all the ingreadents were overwhelming and all the ice creams contained things like fudge, brownies and cookies. Althogh the ingreadents were posted on the wall that did not help because all the things I can and can't eat are blured together. Luckly I had been wanting Ice Cream so I had researched Basking Robbins also because it was near the house. I researched the ingreadents on the Baskin Robbins offical site and they claimed that Choclate Mouse Royale was wheat free. And did not list derivitives of prohibited things containg gluten in the ingradents. I also was carful to inform my scoper that I had allergies to gluten. She (the server) stated that many of the products are made from wheat starch and asked If I wanted her to check the lids of the flavors that I wanted to eat. I said sure. When she checked she brought out an unopened tub of the flavor and the ingreadents printed on the tub looked nothing like the list on thier web site!!! and about half way down wheat starch!!! I was supprised to see this but at least this site taught me to ask!!! Thanks to the great server at the local store but sad to here this. So my question is Ice Cream safe? I am just really overwhelemd at this point. Where can I eat ice cream?

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


blueeyedmanda Community Regular
blueeyedmanda
Posted

Many ice creams are safe. I actually never saw wheat in ice cream's that I buy...other than the cookies n cream and cookie dough flavors which would make wheat obvious. Your trip to Baskin Robins is an eye-opener. I have to say we actually just recently got a B.R. in our area and I went once and was not impressed...hardly any flavors (not like the 38 flavors you hear about) The prices were pretty high. I stick with coldstone creamery or our local ice cream stand.

mommida Enthusiast
mommida
Posted

For just starting out, you handled things like a pro! Look things over on the internet to get an idea of a brand, and when you get there - read the ingredients before you eat it.

I have seen some strange things on ice cream labels. Peanuts were in plain chocolate flavor. Things that just seem very unexpected for the flavor that is represented.

buffettbride Enthusiast
buffettbride
Posted

We've yet been brave enough to try going out for ice cream, save a Frosty from Wendy's since the CC risk is so low there. We've calculated the ice cream scooping process and even if a particular ice cream is gluten free, I don't trust that a scoop that has touched cone or brownie or the like hasn't been dipped back in there, CCing the whole carton.

One thing we've had some luck with, though, is when we ate at Lone Star Steakhouse, they opened a brand new carton of vanilla ice cream for DD and used a newly-washed scoop (not just rinsed like you often see in ice cream shops).

We are big ice cream eaters though, and eat a bit of Haagen Daz and Dryers.

Juliebove Rising Star
Juliebove
Posted

You also have to be careful about cross contamination even if what you are eating is gluten-free. There are cones and the scoop may not be cleaned carefully.

Daughter has a dairy allergy so we don't do ice cream, but we did find some dairy free sorbet on a day trip. I worried about cross contamination, but she didn't get sick from it.

leelee20 Newbie
leelee20
Posted

I worked at a restaurant that served ice cream and whenever someone had a food allergy and requested that the scoop be washed most of the scoopers just dunked it in sanitizer. Obviously, since I have celiac I would actually wash, rinse and santize it---but sadly a lot of people working at restaurants (particularly teenagers making minimum wage) don't really care if there's cross contamination. A couple of my friends waitress at a chain restaurant (Uno's) and they told me the cooks are really really clueless/unconcerned about the whole gluten free-thing. They dont cook things separately, use fresh utensils etc etc--even though there's a 'gluten free' menu. I think maybe at privately owned restaurants where not everything has to be uniform (like at a chain) they are a lot more celiac-friendly, and probably care more/take more pride in their work/are more willing to modify something to make it gluten-free. At least thats been my experience.

submarinerwife Newbie
submarinerwife
Posted

You handled the situation very well. Perhaps their website had not been updated for some time. I buy ice cream from our BR regularly. I read the label on the prepackaged everytime for changes and only buy the pre packaged cartons. They have a variety of wheat free flavors you just have to read before you buy. I personally love the peanut butter and chocolate!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


NMClair Newbie
NMClair
Posted
  • Author

Thank you for all your responces. I had asked that she wash the scoop in the sink but I did not think to ask her to sanatize it. I think I will be going to coldstone next time even though it is much further from the house. I have been feeling so much better on my gluten-free diet and I have lost weight an added bonus :)

NWLAX36Mom Rookie
NWLAX36Mom
Posted

Cold Stone has a list of allergens on their website which actually includes gluten. I think they only have 3 flavor bases that have gluten in them. you just have to be familiar with what you add to it.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      129,889
    • Most Online (within 30 mins)
      7,748
    E.coy
    Newest Member
    E.coy
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      Virus, celiac disease or both?

      By trents · Posted

      First, I hope you know that celiac disease is not an allergy to gluten. It is an autoimmune disease reaction that is triggered by gluten consumption. Allergies don't trigger immunes responses whereby the body attacks it's own tissues but this is what is actually happening with celiac disease and what distinguishes celiac disease from NCGS (Non Celiac Gluten Sensitivity).  Second, though I think your question other question has already been answered. Since the tTG-IGA antibody test is only 90 to 98% specific, elevated values for this test will be have non-celiac disease causes in 2 to 8 out of 100 cases. I realize that is addressing your question in a general way but the non-celiac causes have also be covered in this thread, though not to  the granularity of giving percentages to each non-celiac cause. Not sure why that is important to you at this point. First, you need to separate whether it is due to celiac disease or not. If not, then start sorting out what the other cause is. But as I stated above, by far the most likely cause is celiac disease so that is the place to start. Sure, we get it. Having  to eliminate gluten from your life spells huge culinary and social changes and challenges. But it's still better than facing cancer or host of other diseases that less definitive antidotes and outcomes. With celiac disease you don't even have to worry about taking medications because, as of now at least, there are none. The treatment is very straightforward. Avoid gluten.
    • Shining My Light
      Virus, celiac disease or both?

      By Shining My Light · Posted

      @trents This info is so helpful and I’m absorbing it all. My blood tests were almost a month ago and I feel like it came out of left field. I never even heard of term “silent celiac.” I thought celiac gave you violent diarrhea when you consumed a tiny bit of gluten. That’s it. Not that it damages your small intestine, not that it made the absorption of vitamins and minerals compromised. None of it. To me it was just an allergy to gluten.  My close family and friends think I’m crazy for even giving it a second thought because “no symptoms, no worries.”  It’s unfortunately hard for me to let something go that I don’t know enough about. Therefore all the research came into play.  I’m glad I’ve joined this forum. It’s more helpful to talk things through with people than looking through cases studies without being able to ask questions. I’m on the fence right now on what my odds are. I don’t know enough about the other variables and probability of why a TTG level would be raised.  The questions I still have lingering are:  -what are the odds that these levels are raised in something other than celiac? For instance of all positive TTG tests that have been done how many of those are from celiac? I know it’s a big ask but to me that’s something that is super unclear to me.  - what are the TTG levels in something other than celiac? (I.e. in things like type 1 diabetes, rheumatoid arthritis, hepatitis, viruses, NCGS, etc, are the TTG levels the same as those that have celiac, higher or lower?)  - even if it’s not celiac and it’s NCGS, if my body is “responding” to gluten, and creating antibodies to it, wouldn’t that be something to avoid anyway? Maybe not doing the damage but still my body doesn’t like it?  -could I really possibly follow a gluten free life as close as I follow Jesus?  Definitely understand now that key piece of needing an EGD. It’s looking at things from another angle. Also with all the other associated blood work, more angles.  I would like to say please forgive me if any of my questions seem as though I’m trying to be difficult. Making lifelong decisions is hard.  I do have decisions to make as you have said. I clearly will need convinced in order for this to be something to be committed to.  I would hope that there will be something in the future that comes out that will offset gluten in bodies the same was it does for sugar in diabetics.  My compassion is far greater for anyone carrying the burden of celiac than it was a month ago knowing what I know now.  I appreciate you helping me work this out, in real time. It’s been lonely up to this point. Only me talking about what I’ve read to people who don’t think I should be bothering with it any further. 😆 So thank you! 🙏            
    • trents
      Probably celiac but also confused

      By trents · Posted

      Lot's of folks would trade places with you with regard to the unintentional weight loss. Seriously, though, I would be concerned about vitamin and mineral depletion due to malabsorption in the small bowel. One thing you can do now to address that which will not jeopardize the accuracy of further testing for celiac disease would be to start taking some high potency vitamin and mineral supplements. Make sure they are all gluten free if you will continue to use them - after diagnosis, that is. Wheat starch is sometimes used as a filler in pills. A multivitamin may not be potent enough. So, I would go for a B-complex, magnesium glycinate (the form of magnesium is important for good absorption and to prevent a laxative effect), zinc picolinate, and D3 (around 5000IU daily). These are supplements we routinely recommend on this forum to newly diagnosed celiacs and in view of your dramatic weight loss it would likely be appropriate for you as well. It often takes around 2 years for the villous lining of the small bowel to fully heal after going gluten free and until then, nutrient absorption will be compromised. The small bowel is the section of the intestines where all of our nutrition is taken up. Keep us posted.
    • terrymouse
      Probably celiac but also confused

      By terrymouse · Posted

      I'm 5'2" so it's weight I could afford to lose. I guess what's concerning is that it's not on purpose, I haven't been active because I don't have much energy, and it's been steadily going down since I started keeping track of it. So I'm not too worried about where I'm at right now, but it's something I'm keeping an eye on.
    • trents
      Probably celiac but also confused

      By trents · Posted

      A classic case of more than one medical problem going on at a time. We often forget that can happen. Are you concerned about your weight loss? Is your current weight too thin for your height, gender and general build?
×
×
  • Create New...