Egg-Free, Cardamom Oatmeal Cookie Ice Cream

Kate Zuckerman, celebrated pastry chef and cousin to the Rock the Bike founder, has shared one of her ground breaking ice cream flavors with us, an egg-free, dairy recipe that uses natural thickeners to achieve the same results as egg based custards! Read her thoughts on developing egg-free custards for the home chef here!


Now put your hands (and legs!) to action and make this delicious recipe!

Cardamom Oatmeal Cookie Ice Cream


5 cups heavy cream
7 ½ cups milk
1 ¾ cups cane sugar + 1 tablespoon
1 tsp. sea salt
1 tsp. vanilla extract
2 tablespoons cardamom pods
3 tablespoons rice flour mixed*
.75 g. xanthan gum (just less than ¼ tsp.)*
2.5 g. locust bean gum (3/4 tsp.)*
2 ½ cups oatmeal cookie crumbs

*Replaces egg



  1. Heat cream and milk up in a large pot. Add the sugar (except the extra tablespoon),
    salt, vanilla. With a mortar and pestle, grind up the cardamom pods and add them to the
    milk/cream mixture. Let this mixture come to a simmer.
  2. Meanwhile, weigh out the xanthan gum and locust bean gum and mix the gums into
    the extra 1 tablespoon of sugar in a small bowl. Set it aside. Measure out the rice flour
    and add it to the small bowl with the xanthan gum and locust bean gum.
  3. Once the milk/cream mixture is close to simmering, with a whisk, add the rice
    flour/sugar/gum mixture. Whisk vigorously. Allow the mixture to simmer for a minute
    and then remove it from the stove.
  4. Strain out the cardamom. Mix the oatmeal cookie crumbs into the hot ice cream base.
    Chill the base over ice. Churn in the Immergood Ice Cream churn with the bike once the
    base is well chilled.