Floravilla Icecream

Biodynamic - Organic Icecream from the Daintree Rainforest

by Betty Hinton

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All natural ingredients

Daintree RainforestLovingly created icecreams that capture the essence of the local ingredients to produce a unique range of flavours. Our processes blend traditional icecream making techniques with an exotic mix of tropical fruit, and flavours to produce an amazing icecream experience

Local | Biodynamic | Organic

By using local ingredients we reduce food miles. By using biodynamic and organic ingredients, we look after the planet and your health. Our signature icecream, "The Daintree" typifies the unique and clean taste of our regional produce.

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Food origin

Daintree RainforestWhenever possible, our ingredients are sourced from the local Daintree area.

The milk and yoghurt used in the manufacture of our ice cream is produced by the world renowned Mungalli Creek Biodynamic Organic Dairy.

Most of the fruit used is grown on organic farms in the Daintree. Orchards are nurtured by the rich volcanic soils and fresh natural air from the rainforest. There is no pollution from chemicals or cities and you can taste the difference.

The flavour of our ice cream reflects this beautiful clean green environment.

Biodynamic

Biodynamics is a spiritual-ethical-ecological approach to agriculture, gardens, food production and nutrition. Floravilla Icecream is produced using these principles, which means it is not only better for the environment, and your health, but the flavour is uniquely clean and reflects our pristine, world heritage location.

In 1924, Rudolf Steiner, with his eight lectures on agriculture, lit a candle for the world that was to grow into the Biodynamic Agriculture method. This was in response to the serious problems in plant and animal health caused by the widespread adoption of water soluble artificial fertilizers in Europe.

Steiner appointed scientists to thoroughly test his suggestions for a renewal of agriculture - the eight preparations for enlivening soils and plants were proven to be very effective. However, much remained to be developed. Only a decade or so after Steiner's agricultural lecture series, Biodynamics was suppressed by Hitler and it was only after the second world war that the development of the Biodynamic method could continue.

Steiner's wish was that Biodynamics should become adopted by 'all farmers'. He stated that this was crucial for the long-term survival of the Earth and humanity. A blind taste test comparing Biodynamic and conventional food was organised by The Age newspaper in March 2008. The tasters were eleven experienced food and wine critics, buyers and writers. The test involved 20 fruits, vegetables, meat, eggs and dairy products. 80% of the Biodynamic foods were rated as better than their conventional counterparts.

(Editorial, Biodynamic Growing No.11.)

Over 26 Icecream Flavours

Daintree Rainforest Icecream
Daintree Rainforest

Stand in the rainforest by a tinkling stream,relax and take in a deep breath. The pristine freshness with its own unique aroma will permeate your whole being. A taste of Daintree Rainforest Icecream with its special aroma and flavours will transport you back to that memorable moment in the forest. Like the forest, Daintree Rainforest Icecream is unique and unforgettable.

This is our signature icecream, and is the result of years of experimentation in developing an icecream that captures this stunning world heritage region.

Black Sapote and Coconut
Black Sapote Fruit

Black Sapote is known as "Chocolate Pudding Fruit" for good reason. The organic cream blends well

Real Organic
Vanilla
Organic Vanilla pods used in our icecream

If you think vanilla icecream is the "plain jane" option, think again.

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Dragonfruit
(Pitaya)
Ripe Red Dragonfruit

Dragonfruit grows on the Pitaya Cactus plant and has a flavour similar to a mixture of kiwifruit and pear. The red flesh gives the icecream a distinct colour and flavour.

Goji Berry Honey and Yoghurt
Goji Berries

This recipe uses Certified Organic Goji Berries sourced from Tibet, with honey and yoghurt to produce a healthy and delicious icecream that will leave you feeling revitalised.

Floravilla Daintree Icecream Menu
Full range

We have more than 26 flavours to choose from (depending on season) when you visit Floravilla.

Coconut | Coconut Ginger | Coconut and Banana | Coconut Banana and Ginger | Ironbark Honey (angels favourite) | Ironbark Honey and Almond | Macadamia Nut | Macadamia and Coconut | Mango | Mango Coconut | Mango Passionfruit | Passionfruit | Passionfruit and Ginger | Passionfruit Banana and Ginger | Ginger | Strawberry | Rhubarb | Black Sapote | Black Sapote and Choc Liqueur | Black Sapote and Coconut | Pumpkin and Cinnamon | Sweet Potato and Ginger | Marmalade (orange and lime) | Goji Berry Honey and Yoghurt | Spices of Life | Liquorice | Choc Banana | Mango Lime Mango, Passionfruit and Banana | Passionfruit and Banana | Passionfruit and Coconut | Banana | Banana Passionfruit Coconut and Ginger | Dragonfruit | Paw Paw and Lime

Real Organic Vanilla

Organic Vanilla pods used in our icecreamOur vanilla icecream is made with real organic vanilla, grown a couple of kilometres away in the middle of the daintree rainforest. Real vanilla has one of the most complex flavours on the planet, and is the second most expensive spice.

Beware though, you may never be able to eat synthetic flavoured vanilla icecream again...

Betty Hinton

Betty Hinton Art
Artworks

Specializing in Australian Flora and Fauna, Betty Hinton's medium is watercolour on 100% cotton rag paper.

Betty Hinton

Her botanical illustration is always painted from a live specimen giving her an intimacy with her subject. Very careful attention is given to botanical detail and colour matching but artistic license is applied to create a pleasing composition. Where possible fauna is painted from field observation.

Betty has had 13 solo exhibitions at major centres in eastern Australia, several commissions for 12 picture calendars, book illustrations and book dust jackets. By invitation Betty exhibited in conjunction with the Ellis Rowan Exhibition at the Cairns Regional Gallery where her paintings were hung with works by Robert Tucker and Sydney Parkinson. Parkinson was Capt Cooks botanical artist.

Recently Betty's illustration of Idiospermum which was purchased by Dr. Shirley Sherwood was exhibited at the Smithsonian Institute, Washington DC. The exhibition was labelled by the Smithsonian as "Masterworks by the finest 20th Century artists".

Traceability

Organic Cream from Mungalli

Mungalli Creek Dairy produces some of the finest Biodynamic (organic) dairy products in Australia as is testament to the many awards and allocades their products receive.

The Biodynamic farming techniques, year round healthy pastures and the pristine surrounds of the farms ensure healthy contented cows and the best milk available for our icecreams

Tropical Fruits

Organic, tropical fruits are sourced (wherever possible locally) to create taste sensations unlike anything you will have tried before, with Jaboticapa, Black Sapote, Dragon Fruit, Goji Berry, Mango, Lime, Paw Paw and Ginger just to name a few. Even traditional flavours like vanilla and chocolate are flavoured with fresh, organic produce.

Local, organic vanilla

All vanilla used in our icecream is grown locallly and organically by Russel and Teresa.

Russel and Teresa have perfected a method of sweating and storing the vanilla pods to ensure the complex aromas and flavours are maintained.

You can buy these pods directly by visiting their farm Daintree Mountain View Retreat on Mahogony Drive

Spirulina

Spirulina has high levels of plant protein, minerals and vitamins and is reportedly extremely high in Beta-Carotene.

Some of our recipees use this amazing ingredient, and we only use 100% certified organic, Australian produced freshwater spirulina.

True free range, and organic eggs

Mungalli raises their hens with a combination of organic and biodynamic farming techniques. Organic corn for the hens is sourced from the Godfrey family at Kiari. The hens feed is soaked in a special probiotic brew overnight to make the nutrients more available and easy to digest.

A key point to the quality of their eggs is that the hens are able to forage amongst the lush bio-dynamic pastures and this natural foraging gives the eggs a rich yolk colour.

In the Daintree Rainforest

Daintree Icecream15 minutes after you cross the Daintree River ferry, you are in the heart of the oldest surviving rainforest on the planet. The air is cooler and the environment is pristine. Floravilla Icecreams is on your right, on the corner of the turn off to the famous Cow Bay Beach. Look for the blue sign with our angel on it.

Sample icecream in rainforest gardens

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The garden has been designed to provide secluded pockets for you to sample our unique icecream whilst enjoying the ambience of the area.

Footage of the region

View the video of our region