We list the common allergens you are likely to find in our ice cream, cakes, sundaes, milkshakes and specialty desserts, explain how cross contact can happen in a busy shop, and point you to safer choices and allergen friendly options so you can decide what to order for family outings, parties and events.
What this dessert allergen guide covers
This guide explains which ingredients commonly cause allergic reactions, where those ingredients usually appear in frozen treats and cakes, and how we handle ingredients and serving to reduce risk. It is written to help families, birthday hosts, event planners and anyone with dietary concerns make informed choices at our Bluffdale location.
For ingredient lists and specific substitutes, see our pages on Ice Cream, Cakes, Sundaes and Milkshakes. If you need options without dairy or with specific accommodations, read our Dairy Free Options and Allergen Friendly Cakes pages.
What is a dessert allergen guide
A dessert allergen guide lists ingredients that commonly trigger allergic reactions, explains how they show up in desserts, and gives practical steps customers can use to lower risk when ordering. It covers ingredient awareness, cross contact, labeling, and how to choose items for groups with food sensitivities.
We do not provide medical advice. If you or someone in your group has a severe food allergy, follow the guidance of your medical provider and consider bringing an epinephrine auto injector if recommended.
Why this matters in Bluffdale and nearby communities
Families, school groups and event hosts in Bluffdale, Draper, South Jordan and nearby neighborhoods often choose our shop for parties and cake pickups. Desserts are a common cause of allergic reactions, and a single shared scoop or topping can expose someone with a serious allergy. Clear information and careful ordering make social occasions safer and more enjoyable for everyone.
Key concepts to understand
- Allergen versus intolerance. An allergic reaction triggers the immune system and can be serious. An intolerance causes digestive discomfort but is not an immune response.
- Cross contact. Allergen particles can move from one food or surface to another, for example from a mixing bowl to a scoop or from a topping spoon to a sundae cup.
- Ingredient lists and labeling. We keep ingredient information for our menu items and update it when recipes change. Ask staff about specific flavors and cake fillings.
- Allergen friendly options. Some items can be made without common allergens, or we offer alternatives such as dairy free bases. These options vary by item and by season.
Common allergens and where they appear in desserts
Below are the allergens most relevant to our menu and how they typically appear in dessert items.
- Milk. Present in traditional ice cream, custard style fillings, buttercream and many shakes.
- Eggs. Used in some cake batters, custards, mousse and certain frostings.
- Wheat. Found in cake layers, cookie mix ins, cones, and many baked decorations.
- Peanuts and tree nuts. Common as mix ins, toppings and nut butters used in specialty flavors and cakes.
- Soy. Present in some chocolate, emulsifiers and packaged toppings.
- Sesame. Increasingly common in seeds on baked goods and some garnishes.
- Fish and shellfish. Rare for dessert menus, but cross contact from shared storage or catering platters can occur in mixed event settings.
Allergen risk by dessert type
This comparison shows typical risk levels by dessert category. Terms are qualitative. Always check specific ingredient lists for the item you plan to order.
| Dessert type | Most common allergens present | Cross contact notes |
|---|---|---|
| Ice cream | Milk, eggs sometimes, nuts as mix ins | High risk of cross contact from shared tubs and scoops |
| Cakes | Wheat, eggs, milk, possible nuts and soy | Fillings and decorations may add allergens, bakeries often use shared equipment |
| Sundaes | Milk, nuts, wheat in toppings | Toppings bar or shared utensils increase cross contact risk |
| Milkshakes | Milk, possible cookie or candy mix ins with nuts or wheat | Blenders may be used for multiple recipes; thorough cleaning reduces but does not eliminate risk |
| Specialty desserts and custom creations | Depends on recipe, often includes multiple allergens | Discuss ingredients with staff when ordering custom items |
How we reduce cross contact and what we cannot promise
We maintain ingredient lists for our menu items, use separate packaging when requested, and take steps during service to limit cross contact. Our team prepares chunky mix ins and swirls fresh, and we train staff on safe handling and on communicating allergen information to customers.
Because our shop uses shared equipment and because some toppings and mix ins are prepared on the same work surfaces, we cannot promise an item is completely free of a given allergen. If a customer is highly sensitive, that residual risk is important to consider.
Pro tip: If you bring a group with severe allergies, consider ordering items that are naturally free of the allergen and packaged separately, and arrive early so staff can note any special handling required.
Choosing the right option for common concerns
Here are practical choices depending on the allergy or sensitivity.
- Dairy allergy or lactose intolerance. Choose our dairy free bases and dairy free toppings listed on the Dairy Free Options page. Note that dairy free does not mean allergy safe if equipment is shared.
- Nut allergy. Avoid flavors with visible nut pieces or with nut butters. Select items that are made without nuts and ask staff about nearby nut handling.
- Wheat or gluten sensitivity. Choose scoops without cookie dough or cake pieces, and avoid cones. Some cakes are available in versions that reduce wheat containing decorations. See our Cake options for details.
- Egg allergy. Cakes and certain frostings often contain eggs. Ask about egg free cake bases and alternative frostings on the Allergen Friendly Cakes page.
What to tell us when you order
Order checklist
- State each allergy or sensitivity clearly to the staff member taking the order.
- Ask which menu items and flavors contain the allergen in question.
- Request separate packaging or a new cup if you are concerned about shared utensils or surfaces.
- Confirm whether a cake filling or decoration includes hidden ingredients like nut oils or gelatin.
Related services and occasions we support
We serve families and event hosts in Bluffdale, Draper, Riverton and surrounding communities. Our menu and bakery services are frequently used for birthday parties, school events and cake pickups for celebrations. For party specific ideas see our page on Sundae Party Ideas, and for cake pickup guidance see our Cake Pickup Tips page.
When ordering for a group with food sensitivities, plan ahead and review ingredient lists so you can choose the safest items for your guests.
Helpful external resources
For authoritative information on food allergens and labeling consult national resources. Examples include the Food and Drug Administration guidance on major food allergens and the Centers for Disease Control and Prevention pages on food allergy basics. These organizations explain labeling rules, emergency response recommendations and how to read packaged ingredient statements.
- U.S. Food and Drug Administration, information on major food allergens and labeling guidance.
- Centers for Disease Control and Prevention, food allergy basics and emergency response guidance.
Frequently asked questions
How do you label allergens for individual menu items?
We maintain ingredient lists for flavors, cakes and signature desserts. Ask a staff member for the most current information. Ingredient lists note common allergens such as milk, eggs, wheat, soy and tree nuts and indicate when a product is made with a dairy free base.
Can you make a cake without nuts or without eggs?
Some cake bases and frostings can be made without certain allergens. Availability depends on the cake style and schedule. Review our Allergen Friendly Cakes page for options and then discuss specifics with staff when placing an order.
Are dairy free ice cream and dairy free toppings prepared in a separate area?
We use procedures to reduce cross contact when preparing dairy free items. However these products are made in a facility where dairy and other allergens are present, so we cannot guarantee zero cross contact.
What should I do if someone has a severe allergy at an event?
If a severe reaction occurs follow your medical emergency plan and use an epinephrine auto injector if prescribed. For prevention, tell the server about the allergy before ordering and consider selecting items that are packaged separately.
Key takeaway
Knowing which allergens are common in ice cream, cakes and other desserts, and asking staff about ingredients and handling, helps you choose safer options for your group. We keep ingredient information current and offer alternatives, but because of shared equipment total elimination of cross contact cannot be promised.
Where to learn more and find us
Read our related topics for detailed ingredient and cake options, and check our Google Business Profile to read reviews and get directions for the Bluffdale shop. You can also explore more on our site, including topic pages about Ice Cream Flavors, Dairy Free Options and Allergen Friendly Cakes.