1st

We always use separate scoops when dipping our ice cream.  This ensures that every flavor has its own scoop and scoops are not being used for multiple flavors.

2nd

In our dipping cabinet, we keep all flavors containing nuts or nut products in the rightmost corner.  This way, the tubs are not spread out all throughout the dipping cabinet to help ensure that cross-contamination doesn't occur.  

3rd

We do not use a dipping well at our shop.  A dipping well is a small sink that contains running water that a lot of ice cream shops use to rinse and clean scoops between dipping.  Because we have so many scoops, we can swap out scoops if one needs to get cleaned during a shift and we only clean using the wash, rinse, and sanitize method.  

4th

When we are making our batches of ice cream, we are mindful of the order in which they are made throughout the day to ensure that cross-contamination does not occur.  For example, we start the day by making flavors with no allergen issues first (chocolate, vanilla, black raspberry etc.).  Next, we do flavors that contain any gluten (cookies & cream, brownie flavors, etc.).  Finally, we end each day making the flavors that contain nuts or nut products so these are the last flavors made out of our batch freezer.  As we switch flavors the machine is cleaned between flavors and when we finish making ice cream for the day, the ice cream batch freezer is completely disassembled so that proper washing, rinsing, and sanitizing can happen to ensure that it is clean and ready to begin making more ice cream the next day.

5th

We also offer dairy-free options at our shop.  We make and keep four flavors of homemade sorbets that do not contain any dairy products.