Ice Cream Shop Menu Allergens: what works, and what to avoid
By the Menulta editorial team · Facts checked 15 October 2026 · Updated 15 October 2026
The short answer
Gelato and ice cream shops need allergen information for every flavour, cone and topping: milk and egg in most bases, nuts in pistachio, hazelnut and praline flavours, gluten in cones and cookie pieces, and soy in some vegan bases. A QR flavour list that updates as flavours change, and clear advice about shared scoops and display cabinets, helps guests choose safely.
What gelato and ice cream shops need from a menu
Gelato counters change flavours daily, display many tubs side by side and serve queues of tourists pointing at colours. Nut flavours sit next to non-nut ones, and scoops move between tubs. Guests with allergies need to know both the ingredients and the cross-contact risk.
Gelato and ice cream shops are also busiest in short bursts, on hot afternoons and evenings, with long queues of families and tourists. Guests often take a long time to choose at the counter, asking to taste flavours and asking what each one is. A digital flavour list, visible from the queue in each guest's language, with descriptions and allergens, shortens that decision time and makes the counter faster for everyone. It also helps parents of allergic children check flavours calmly before reaching the front of the queue.
Menu layout that works
Make today's flavours easy to scan.
- Today's flavours, grouped as milk-based, sorbets and vegan.
- Allergens shown on each flavour.
- Cones and cups with their allergens.
- Toppings and sauces with their allergens.
- Sizes and prices.
Allergens and dietary information
Sorbets are often free of milk and egg but may be made on shared machines. Pistachio, hazelnut, almond and praline flavours contain nuts. Cookie, brownie and biscuit flavours contain gluten. Cones usually contain wheat, and some contain soy and milk. Vegan bases may use soy, coconut or nut milks. Show all of these per item.
Shared scoops and display cabinets
The biggest risk is cross-contact at the counter. Use a clean scoop for allergy orders, take from a fresh tub where possible, and serve before scooping other flavours. Tell guests honestly that the display cabinet contains nut flavours next to others. A digital flavour list in the guest's language lets them check before reaching the counter.
Common mistakes for gelato and ice cream shops
- Flavour names in Italian only, with no description.
- No allergen information for cones and toppings.
- Using the same scoop for nut and non-nut flavours for an allergy order.
- Vegan flavours assumed to be allergen-free.
- Old flavours still listed after they have been replaced.
Setting it up
Menulta gives gelato and ice cream shops a QR menu that opens in each guest's phone language, from 30 options, with allergens on every dish and photos of your own food. It costs EUR 39.90 a month plus a one-off EUR 149 setup, which includes printed QR table stickers and staff training, with no commission on orders.
Sources
This guide is general information, not medical or legal advice. Guests with an allergy should follow their doctor's advice. Operators should confirm their own setup with their food safety adviser or local authority.