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Cousin Kate’s Best Vegan and Egg-Free Ice Cream Recipes

It’s about time we share one of our best-kept secrets with you! We are lucky to be connected in family ties to a very sweet catering business in Brooklyn, NY called Sweetcycles, who use our bikes for their events and have shared with us their favorite egg-free recipes for bike-churned ice cream.  I’m thrilled to see that this is egg-free because egg custards can be challenging to make sometimes. These egg-free options are easier to prep and therefore they leave you more time for other important event details. The best part about them is that they are so delicious!! 


Cardamom Oatmeal Cookie Ice Cream

Ingredients (egg free):

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 3ablespoons 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


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.


Malted Banana Chip Vegan Ice Cream

Ingredients (vegan):

3 cups cashew milk
2 cans coconut milk (13.6 fl. ounce cans)
1 ¼ cups maple syrup
1 teaspoon vanilla extract
1 teaspoon salt
1/3 cup barley malt syrup
6 large ripe bananas
½ teaspoon cinnamon


1. For the cashew milk, soak 1 ¼ cups raw cashews in 3 cups of water for at least 4 hours
or overnight. Discard the soaking liquid and rinse the cashews. Blend 2 cups of water
with the soaked cashews. Blend until the mixture is totally smooth.
2. Add the coconut milk, barley malt, salt, vanilla extract, bananas and ½ t. cinnamon.
3. Pedal blend all the ingredients until the mixture is smooth.
4. Pedal churn in the Immergood Ice Cream bucket until thick and creamy.