Timboon Fine Ice Cream celebrates 21st birthday with limited-edition COVID-inspired flavours

The new flavours include a bitter orange marmalade named Karen from Briiiighton, an oven-baked caramelised sourdough folded through vanilla called Same Same, but Sourdough and the indulgent Grampians Estate Shiraz vanilla bean swirl will be a favourite for parents who survived remote learning in The Tipsy.

Founder Tim Marwood said the new flavours would be available for four weeks from October 21.

"We thought we'd have a bit of fun from COVID and we found a bit of hilarity out of it," he said.

"Many birthdays look a little different this year and we wanted to have fun with ours.

"We hope our new COVID-inspired flavours will bring a smile to ice cream lovers everywhere."

Mr Marwood is a third generation dairy farmer and founded the ice-creamery in 1999 after being frustrated with the price he was receiving for his milk.

Together with his wife Caroline, the couple began producing ice cream on their Brucknell, Vic, property.

"I wanted to be a potter when I was younger but I guess you eat ice cream out of a bowl so they're similar," he said.

"The business came to us by wanting to add value to our milk on the family farm and that was the motivation behind the brand.

"Looking at average of the milk price over the years, I think we dodged a bullet."

After starting their ice cream business, the Marwoods opened the Timboon Distillery in 2007 as a means to have a storefront for their milk products but to also have year-round sales.

This began the 12 Apostles Gourmet Trail which today encompasses 11 food artisans.

As business boomed, the couple sold the Distillery to Josh Walker, who still owns it today, and bought the block across the river to open the ice creamery.

The Marwoods sold their family farm in 2001 and since, have been using the milk Doolan Pasural, their neighbours.

"Our ice cream is churned with milk directly from the neighbour's farm, we get their milk directly after milking and start processing and after six hours we have our delicious ice cream," Mr Marwood said.

"We're quite blessed, we love making and selling ice cream. It's a privilege and honour and we're really selling love over the counter.

"We've seen quite the revolution in ice cream and gelato over the years and we're grateful for the ongoing community support. People are proud to bring their friends and family here and show off the gourmet food trail and without that great support we wouldn't have what we've got."