Heyn's Ice Cream

⚠️ Risks & cross-contamination

• The facility is not dedicated gluten-free, which inherently raises cross-contamination risk compared with a dedicated GF operation.
• Some positive signals exist (gloves changing, clean scooping, labeled GF options), which suggest attention to GF safety, but it’s unclear how consistently these practices are applied across all flavors and ingredients.
• There is a report noting that there are not a ton of gluten-free options, and a separate note mentions no gluten-free cone option.
• The combination of non-dedicated facility status with some positive practices means risks cannot be ruled out, especially for someone with celiac disease who is highly sensitive to cross-contact.