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Ice Cream


efriedm2

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efriedm2 Apprentice

What kind of ice cream do you eat?

Anyone know of a brand made in an entirely gluten-free facility?


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Gfresh404 Enthusiast
What kind of ice cream do you eat?

Anyone know of a brand made in an entirely gluten-free facility?

I actually eat Soy Ice Cream, I was bit skeptical at first but it is awesome. It's called Purely Decadent, Moca Almond and Chocolate Chip Cookie Dough are amazing. They're gluten and dairy free. I'm pretty sure they're produced in the same facility as gluten containing products but it says on the label they practice good manufacturing procedures to separate allergens and that they routinely test their products for the presence of gluten and other common allergens. Even if you can tolerate dairy, I'd recommend those.

Lisa Mentor

Bryers Ice Cream will clearly list all forms of gluten, but most likely not in a dedicated facility.

mushroom Proficient

Oh dear, I knew sooner or later someone would talk about ice cream, and that I would be a fool and read it (tears streaming down cheeks). Sniff, sniff. I'm going to try and find me some of that coconut ice cream come June. Does anyone know what it's called and who makes it??

happygirl Collaborator

Breyer's: Open Original Shared Link

Edy's: "On the Flavor Finder page, you will need to click in the "Gluten-Free" box, and then click on "Find it". A list of their gluten-free products will then appear. Open Original Shared Link " from: Open Original Shared Link

RDR Apprentice

I just started buying Haagen-Daz's Five, their new all-natural line. It tastes fantastic and I had no reaction to any of the flavours I've tried so far (which is great considering I'm highly reactive to both gluten and corn).

  • 2 weeks later...
lucam Newbie

LaLoo's found @ whole foods is gluten free (i believe) but not in a dedicated facility. they are also made from goat's milk if anyone can't do cow. the ingredients are pretty clean, I'm a fan and haven't had any reactions. I am allergic to soy so i find myself highly limited.


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