Our mission is to bring people joy, and while it’s not the most glamorous thing we do, food safety is a big part of that. Food allergies can make it hard for some to eat out, or simply enjoy a treat that they love. We strive to be transparent about our products, how they are made, and the ingredients used to make them. One of the benefits of making almost everything in-house is that we intimately know what goes into each scoop, cookie, and topping.

Perhaps you have an event coming up and you’d like us to provide the dessert, but you have a handful of guests that have dietary restrictions. We are here to guide you when it comes to designing an inclusive menu to serve all of your guests a yummy treat.

Wheat & Gluten •

We do not have a gluten free or wheat free facility. Our “wheat-free” options on our menu are not certified gluten free. If you need your ice cream scooped with a seperate scoop to avoid any contact with wheat, please ask one of our scoop shop team members when placing your order.

Dairy •

Our sorbet is the only option that is dairy free. We make our sorbet in the same batch freezer that we use for our ice cream. The dairy we use in our ice cream is sourced from Seven Stars Farm, a local biodynamic farm in Phoenixville PA.

Eggs •

Our ice cream is French style custard which means we use egg yolks in our homemade base. We use organic egg yolks from pastured chickens in our homemade ice cream base. We use cage-free local PA eggs in our cookies, unless noted to be vegan.

Nuts •

In the case of severe air-borne peanut allergies, we do not recommend our ice cream. Due to the fact that peanuts are used occasionally in baking and other preparations, we cannot guarantee the complete absence of trace elements in the facility. Our process when it comes to working with peanuts and tree nuts is as follows:
For ice creams and sorbets containing nuts, those are run in our batch freezer at the very end of the day. The process of cleaning the batch freezer (ice cream machine) surpasses typical commercial kitchen sanitation standards to comply with dairy processing guidelines. The machine is mechanically cleaned with an acidic dairy cleaner and sanitizer and then each component is hand washed with commercial grade detergent and sanitized with a chlorine sanitizer.
Baked goods made with nuts are not baked at the same time as those made without nuts. However, the same oven is used. We use disposable parchment sheets on our baking sheets, which are then cleaned and sanitized between batches.
Ice cream sandwiches and mini ice cream sandwiches are produced and packaged in batches. Nut-based batches are not produced in the same session as non-nut based products.

Fruit •

Some folks have sensitivity to the raw skins of some fruit. Rule of thumb: If it's in an ice cream or ice cream sandwich it is cooked - if it’s in a sorbet, it may not be cooked.

Alcohol •

If a liquor (ie : bourbon or rum) is used in a flavor the alcohol is cooked off. It’s more about the flavor rather than the booze, making it safe for pregnant folks to consume. For folks who avoid alcohol-containing ingredients for religious purposes, we’re happy to report that our vanilla ice cream is made exclusively with whole vanilla beans and no extract.

When it comes to making everything from scratch at our creamery there is the possibility of cross contamination. Here is the inside scoop on where items are made in our facility.

Sorbet & ice cream are put through the same batch freezer.
One oven + one area that the cookies are made in.
Separate ice cream scoops are designated for scoop flavors with nuts in them.
Sandwich wraps used for nut flavors or gluten free flavors are kept separate.
Stations used for nut flavors are completely broken down and cleaned before the production of non-nut flavors.

We hope this helps figuring out the best flavors for you and yours whether you’re enjoying our ice cream at our scoop shops or at an event. Thanks for reading!

Food Allergies & Weckerly’s