As a celiac, I can't explain the AIC certification: there is ONE flavor WITH gluten placed calmly among the others, with open trays, with the obvious and inevitable risk of splashes and drops on the others, residues on the spoons and hands of the workers, in short, contamination. You can't feel safe and trust in this situation. Why make everything gluten-free except one thing and ruin everything? Maybe it's the best taste in the world and supports the club's finances? However, according to "healthy" relatives who have had the ice cream, it is excellent, despite the slightly high prices, so I don't feel like giving one star.