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

Chocolate Chip Ice Cream


blissfully-unaware

Recommended Posts

blissfully-unaware Rookie

Hi

I've checked the ingredients of my favourite Chocolate chip ice cream from Baskin Robbins and I think it's gluten free. These are the ingredients that I got from their website:

Ingredients: cream, nonfat milk, sugar, corn syrup, semi-sweet chocolate chips (sugar, chocolate liquor processed with alkali, butter oil, cocoa butter, soya lecithin), whey, natural and artificial vanilla flavor, cellulose gum, mono and diglycerides, guar gum, carrageenan, polysorbate 80, annatto color.

Just wondering if it's safe to eat? I've read previous threads on Baskin Robbins and understand that most of you avoid their ice creams as they do not guarantee being gluten free. But if their ingredients do not contain gluten, it should be okay to eat right? Or is there a risk of getting cross contaminated (even if I buy the pre-packed ones)?

Thanks!


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



Celiac.com Sponsor (A8-M):



sayccrn Rookie

Hi

I've checked the ingredients of my favourite Chocolate chip ice cream from Baskin Robbins and I think it's gluten free. These are the ingredients that I got from their website:

Ingredients: cream, nonfat milk, sugar, corn syrup, semi-sweet chocolate chips (sugar, chocolate liquor processed with alkali, butter oil, cocoa butter, soya lecithin), whey, natural and artificial vanilla flavor, cellulose gum, mono and diglycerides, guar gum, carrageenan, polysorbate 80, annatto color.

Just wondering if it's safe to eat? I've read previous threads on Baskin Robbins and understand that most of you avoid their ice creams as they do not guarantee being gluten free. But if their ingredients do not contain gluten, it should be okay to eat right? Or is there a risk of getting cross contaminated (even if I buy the pre-packed ones)?

Thanks!

I don't know either, but was going to post a similar question about ice cream too. Mine was Bryers, choc chip mint. Which everyone has told me is an OK ice cream to eat. When the ingredients say 'whey' in a dairy product, are we to assume that is is from the milk whey??

kareng Grand Master

I don't know either, but was going to post a similar question about ice cream too. Mine was Bryers, choc chip mint. Which everyone has told me is an OK ice cream to eat. When the ingredients say 'whey' in a dairy product, are we to assume that is is from the milk whey??

Whey is just part of whole milk. I worry about places like B R because piece of ice cream cones could be broken in the ice cream. Not sure where they pack the pre made containers. You might ask.

RiceGuy Collaborator

There may be risk of CC. Someone who knows will hopefully reply.

However, there's always the gluten-free, dairy-free products such as Open Original Shared Link and Open Original Shared Link.

gary'sgirl Explorer

I have called several companies (including Bryers, Tillamook, Haagendaz) about the risk of CC in the non gluten containing ice creams. The answer I got from all of them was that they couldn't guarantee that there wouldn't be any CC, because all of the ice creams are produced on the same equipment.

blissfully-unaware Rookie

Thanks for all your replies. So I guess the risk of cross contamination would be for any ice cream since the gluten free flavours would be packed/made in the same facility as the gluten flavours.

RiceGuy, the gluten free ice creams look great - too bad they aren't available where I stay:(

missceliac2010 Apprentice

There may be risk of CC. Someone who knows will hopefully reply.

However, there's always the gluten-free, dairy-free products such as Open Original Shared Link and Open Original Shared Link.

3 cheers for Purely Decadent and Coconut Bliss! I'm very dairy intolerant (it seems to have gotten worse over the past few months...). Those two brands are the only ones that work for me, and don't taste like ka-ka! Good luck! Read labels, and call and bug manufacturers! They love it when we do that! ;) I do it all the time! If I'm in a grocery store, odds are, I'm on my phone at least once calling "random company # 35" to verify their gluten-free status! :0)


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



Celiac.com Sponsor (A8-M):



Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      130,580
    • Most Online (within 30 mins)
      7,748

    Kim C.
    Newest Member
    Kim C.
    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

    • Rejoicephd
      Thank you @knitty kitty I really appreciate that suggestion as a way to reset and heal my gut - i will look into it !! 
    • Ginger38
      I also had high eosinophils which I’ve never had before either - could that be due to gluten consumption? 
    • knitty kitty
      You're welcome! Be sure the patient eats at least ten grams of gluten per day for a minimum of two weeks prior to repeating antibody testing.   Some people unconsciously reduce the amount of gluten in their diet because the feel unwell.  Three grams of gluten per day is sufficient to produce symptoms.  Only at ten grams or more is the immune system provoked to raise the antibody production high enough so that the antibodies leave the digestive tract and enter the blood stream where they can be measured.   Read the comments below the article...  
    • Wamedh Taj-Aldeen
      Thanks for your response and thoughts. Total IgA is normal. HLA DQ2/DQ8 came as heterozygous and the interpretation of the lab that the risk of coeliac disease is mild to moderate. Thyroid function test is normal. I agree that the best way is to repeat tTG antibodies in 6 months time as the result was not massively high.  
    • knitty kitty
      Welcome to the forum, @Wamedh Taj-Aldeen, How is the patient's thyroid?   You could check for thiamine deficiency which can cause the thyroid to either become hyper or hypo.  TTg IgA can be high in both hyperthyroidism and hypothyroidism.  tTg IgA can also be high if patient is taking medications to stimulate the thyroid as in hypothyroidism.   Thanks for visiting!  Keep us posted!
×
×
  • Create New...