arb Shipley is a Health Coach and used to run Shipley’s Farm with her husband Mike.  Mike and Barb provided true grass fed meat to our community and really helped me on my real food journey.  In fact it was Mike Shipley that first suggested I should try a stall at our local markets instead of selling my Primal Alternative range on Facebook.

I remember thinking ‘really? Me?  Am I good enough?’  I faced my fears anyway and the market was a raging success and really connected me to my community and customer and I could see what a benefit the Primal Alternative range was.

Customers would tell me how my products saved them time and made their life easier, how their sensory sensitive fussy kid loved the Bread, how much better the teacher felt from swapping toast and Vegemite to Fruit Toast and losing ten kilos in the process and how much the celiac lady loved my bread without getting sick.

The market was at a school and I would sell twenty bags of Gellies to the after school kids!  Market day was a Friday so the Pizza Bases made an easy end of the week dinner and the Cookies – well everyone loves those!

When I received the inspiration to franchise my successful baking business I turned to Mike Shipley again as he has a really successful franchise history.  His advice was ‘don’t do it!’ and on this occasion, I am glad I ignored his advice!!

This is a beautiful ice cream recipe that Barb shared with me and that I have gone on to share in my workshops and with clients.  Most ‘Nice Creams’ are pure fruit and too sweet and blood sugar spiking.  This version is rich in good fats with healing egg yolks and can be whipped up in seconds the moment the ice cream craving hits!

Enjoy!

Barb Shipley's Icecream

Ingredients

• 600g frozen fruit (berries, mango or banana that is peeled and chopped) works well
• Egg Yolk
• 200ml organic cream or coconut cream
• Tablespoon of honey or maple syrup (optional)
• Pinch of cinnamon (optional)
• Teaspoon of vanilla essence

Method

1. Add fruit to the mixing bowl and chop 10 seconds speed 8, using the spatula to loosen mixture on the sides of the bowl, then once chopped scrape down the sides of the bowl
2. Add remaining ingredients and slowly turn to speed 8 until a soft serve consistency is achieved.
3. Serve straight away or place into the freezer in an airtight container.  Alternatively you could pour into icy pole moulds.