Ice cream

Ice cream is a very variable food from the point of view of histamine intolerance, and its tolerability depends solely on the composition, while the claim about the fermentation of milk components is misleading, as ordinary milk and cream (grade 0 according to SIGHI) are not fermented. The problem is mainly the added ingredients: chocolate and cocoa are strong histamine liberators (grade 2), as are some types of fruit, especially strawberries and citrus fruits. Industrial additives such as dyes, flavors and stabilizers (e.g. carubin), which can irritate mast cells, also pose a risk. While pure cream or vanilla ice cream without additives is tolerated well, multi-ingredient variants containing cocoa, nuts or unsuitable fruits are high-risk for patients with HIT.