If you're eating gluten-free, an ice cream shop is friendlier territory than you might think. Ice cream itself — cream, milk, sugar, and flavor — starts naturally gluten-free. The gluten sneaks in around the edges: cookies, cones, and crunchy mix-ins. Here's how to navigate the case at Ryan's.
Start with the flavor, not the label
Many of the homemade flavors in our case are made without gluten ingredients: think vanilla, chocolate, strawberry, coffee, mint chip, butter pecan, and plenty more. The ones to double-check are the flavors built around cookies and cake — cookies n' cream, cookie dough, brookie, coffee cake, birthday cake, and friends. When in doubt, ask at the counter; the crew handles this question all the time.
Cones and toppings: the usual suspects
- Cones: cake cones and waffle cones are made with wheat flour. A cup gets you the same scoops with zero gluten.
- Toppings to skip: Oreos, brownie bites, cookie dough, and graham crackers are the obvious ones.
- Friendlier picks: our wet toppings — hot fudge, caramel, strawberry, pineapple, marshmallow — plus plenty of candy toppings. The crew can point out what's safe for you.
A word on cross-contact: We're a busy scoop shop with shared cases and dipping wells, so we can't promise zero cross-contact. If you're highly sensitive or celiac, tell the crew — they'll use their best care and help you pick the safest options.
Yes, you can have the cake too
Gluten-free options are available for our ice cream cakes. The classic crunchie center is made with chocolate cookie crunch, so for a gluten-free build the team adjusts the middle and skips the cookie-based mix-ins. Just note "gluten-free" in the important-notes box on the online order form, and the shop will walk through the details when they call to confirm your order.
Bottom line: come hungry. Between the naturally gluten-free flavors, Italian ice, and Dole fruit soft serve, a gluten-free visit to Ryan's is a full-menu visit.
