Barossa Valley Ice Cream
Barossa Valley Ice Cream Co is no ordinary ice cream. It’s handcrafted in the Barossa using Jersey Fresh milk and fruit from the Riverland and the Adelaide Hills.
This award-winning ice cream isn’t just a sweet treat but a delicious, creamy scoop of South Australian produce!
With taste sensations like Belgian Chocolate, Black Licorice, Honey & Rosemary or even Gin & Lime Sorbet, you’ll find your old favourites and make some new ones.
ATTENDANCE: Weekly
0409 200 292
Meet Barossa Valley Ice Cream
Who: Julie Donnellan and sometimes Callie Pate
Where are you based? Tanunda (factory), Nuriootpa (The Glacerie – shop)
A little history? Originally from Melbourne, with a background in food, wine and tourism, it was an easy decision to settle in the Barossa where there was an abundance of food, wine and tourism. Hosting friends from rural Victoria, who were ice cream producers, resulted in a light bulb moment and the decision to make ice cream! Luckily my partner, Les, decided to join me on this endeavour and our love of ice cream began. We started with friend’s recipes, that we found to be inconsistent. In the end we went back to basics and adapted 200yr old recipes to suit commercial purposes and began experimenting with styles and ingredients enabling us to adopt whole food principles and use minimal chemical/preservatives to create our products. It fits with our philosophy of using predominantly local ingredients and maintaining low food miles to produce a premium product that is just ‘food’.
What products do you sell? Handcrafted, premium ice creams and sorbets.
What are your most popular products? All of them!
How did you come to be a producer? A chance conversation with friends who were ice cream producers in country Victoria. I suggested they move to the Barossa to make ice cream as their location is remote. They suggested that, actually, I should make ice cream and the rest is history!
Who encouraged and supported you to take the leap to start your business? The friends from Victoria, who also make ice cream
Who encouraged you to become a stallholder? I had been looking, for a while, at starting an innovative food business so I could become a stallholder. I didn’t want to have to introduce something that was too new or weird, I just wanted to make something that people already knew and liked, and do it well!
Who/what inspires you? Food quality, cleanliness and the availability of ingredients in South Australia. Positive feedback from customers, always inspires me to keep going too.
What are you personally most well-known for? I have absolutely no idea!
How do you celebrate your success? Keep working and striving, building and innovating.
Do you have a favourite recipe that you could share with us? Knickerbocker Glory (ice cream sundae)
Could you share something interesting about your business and produce? Our products are made by hand, I stand at the stove and stir the pot! We are the only commercial ice cream producer in South Australia that doesn’t use pre-mix powders, which means half the sugar and the only preservative is a freezer!
What is your favourite story from a customer about how they use your products? A customer once told me they created a Christmas tree out of our ice cream. Red and white striped dixie cups built into a Christmas tree and decorated with cherries (baubles) for their Christmas table centre piece.
What advice do you share with your customers about your products? Our ice creams are made using traditional recipes and whole food. Around 70% of our ingredients are sourced within South Australia, including dairy from Jersey Fresh in the Barossa, citrus from Waikerie, strawberries from the Adelaide Hills and Barossa cherries, to name a few.
