The data support the extraction of flaxseed gum from the hull. The high yield suggests that the hull to water ratio of 1:35 (wt/v) was an ideal extraction medium. The higher water level is needed compare to the 1:13 ratio (wt/v) reported in the literature due to the initially higher gum concentration in the hull vs the whole seed as reported in the literature. Drying using a tray or vacuum kettle proved to be feasible. The viscosity at low concentrations had a Newtonian-like behavior while concentrations greater than 0.25 % acted in a non-Newtonian manner. The application of 0.125% flaxseed gum can be used as a stabilizer in ice cream without impacting textural aspects of the ice cream. The 0.25% could be used as an effective stabilizer in novelty ice cream products.