Milk
- Milk: A common base in ice cream that contains proteins like casein and whey, which can trigger allergic reactions in some individuals.
- Simplicity: Milk allergy mainly involves the immune system reacting to dairy proteins.
Eggs
- Eggs: Eggs are often used in ice cream formulas for their emulsifying properties, helping to create a smoother texture.
- Simplicity: Egg allergies occur when the body mistakenly identifies egg proteins as harmful.
Soy
- Soy: Soy lecithin or soybean derivatives are common in many processed foods, including some ice creams, as stabilizers or emulsifiers.
- Simplicity: Individuals with soy allergies need to avoid soy proteins that can provoke adverse immune responses.
Tree Nuts
- Tree Nuts: Ingredients like almonds, walnuts, or pecans might be included in various ice cream flavors or as toppings.
- Simplicity: Tree nut allergies can be severe, and even small amounts may trigger significant allergic reactions.
Peanuts
- Peanuts: Although not always an intended ingredient, cross-contact with peanuts can occur during manufacturing, posing risks for sensitive individuals.
- Simplicity: Peanut allergies are highly sensitive and can cause serious reactions even in trace amounts.
Gluten
- Gluten: Some flavors or mix-ins (like cookie dough or certain cakes) might contain wheat-derived gluten, causing issues for those with gluten intolerance or celiac disease.
- Simplicity: Gluten is a protein found in wheat, barley, and rye, which can trigger digestive or immune responses in sensitive individuals.
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