Some people are allergic to nuts, milk, cream, eggs, wheat, soy, extracts, food color, smells, additives in flavorings, and preservatives. They can be adversely affected even by very small amounts, including cross contamination by any of these in other ingredients or on equipment, even in minute quantities.
For people with food allergies, this ice cream may not be for them. It may be better for them to buy commercial, certified allergen free ice cream rather than risk an allergic reaction to homemade ice cream. For those with food allergies who want to make ice cream, there are some actions they can take:
It is possible to leave out nuts or food coloring.
It is possible to substitute Liquid Lecithin for eggs, or to use an Ice Cream Base Mix that does not require eggs.
It is possible to leave out cookie crumbs or other ingredients containing wheat.
It is difficult to leave out or substitute other ingredients for milk, cream, etc. and still have it taste like ice cream. We have tried substitutions for milk and cream, including almond milk, cashew milk, oat milk, Silken Tofu, soy milk, coconut milk, coconut cream, etc., but with very unsatisfactory results.
They can make Sorbet instead. Sorbet does not have any eggs, milk, or cream.
Even when eliminating or substituting ingredients, there is still the possibility of cross contamination when using the same equipment to make different flavors of ice cream.