Turmeric Coconut Ice Cream (Vegan and Dairy-Free!)

Boy oh boy am I going to need a lot of this when we get back from Italy.

Turmeric Coconut Ice Cream (Vegan and Dairy-Free!) | CaliGirlCooking.com

Yes, I’m talking about turning to ICE CREAM to reset my diet after a week and a half of indulgence in one of the most foodie-friendly countries of the world. You know why? Because this Turmeric Coconut Ice Cream is h-e-a-l-t-h-y! That’s right. We’re talking vegan/dairy-free, where the only cream we’re speaking of comes from our good ol’ friend the coconut. Did I mention it’s darn delicious too?

Now, you know I’m no stranger to ice cream, and I’m certainly no stranger to the full-octane kind. This Fresh Mint Dark Chocolate Chip Ice Cream is still one of my favorite recipes to date, and as soon as fig season rolls around you can bet I’ll be whipping up this Maple Bourbon Fig Ice Cream on the reg. But to me, this Turmeric Coconut Ice Cream just screams spring and warmer weather. Sure, we can still enjoy our Golden Milk Lattes in the cool, often foggy mornings (here in SB at least,) but once the sun breaks through and the temperatures start to climb into the high 70’s, you can bet a healthy frozen treat will sound a whole lot better.

Turmeric Coconut Ice Cream (Vegan and Dairy-Free!) | CaliGirlCooking.com

In case you’ve been living under a rock lately, here’s a quick recap of all of the great things turmeric can do for your body:

Help with heartburn and indigestion
Tame joint pain and inflammation
Support brain health
Fight cancer cells

So you can see why it’s been getting so much hype lately. Up until now, my go-to use of turmeric has been in our morning smoothies a few times a week, especially if the hubs and I are recovering from a tough workout or just not feeling up to snuff. But now I get to enjoy it for dessert too! Turmeric Coconut Ice Cream is definitely going to be a new staple in our household.

Turmeric Coconut Ice Cream (Vegan and Dairy-Free!) | CaliGirlCooking.com

I have to admit, making ice cream out of coconut milk was quite the learning process. I’m not sure if I just fail at shaking canned coconut milk vigorously enough, or if TJ’s full-fat coconut milk just tends to be chunkier, but man I struggled when I used their stuff for my first go-around.

I did a little research when I first decided to give this Turmeric Coconut Ice Cream a shot, and found two recipes online that seemed intriguing. The first method (when I used the Trader Joe’s brand of coconut milk) was from my friends at The Kitchn, which involved heating things up with cornstarch over the stove and then putting the pudding-like mixture in the refrigerator to thicken overnight. Unfortunately, when I pulled the mixture out the next morning, I was greeted with an incredibly thick film over the top and completely runny bottom. I tried salvaging it in the ice cream maker but with no luck. Now, I’m not sure if the problem was the brand of milk or the method, but I decided to try a different angle for my second time around.

The second recipe that had caught my eye was Minimalist Baker’s easy technique for basic coconut ice cream. This one involved whirring all of the ingredients together in the blender before pouring it all into the ice cream maker, no overnight chilling or vigorous shaking required. I’m happy to say this second attempt was a success and we had a batch of delicious Turmeric Coconut Ice Cream ready to consume after just a couple of hours of firming up in the freezer.

One thing I will mention is that this ice cream gets quite hard and icy after it is completely chilled. All this means is you’ll have to take it out of the freezer 10-20 minutes before you want to enjoy it so it can soften up a bit to the consistency of soft serve.

Turmeric Coconut Ice Cream (Vegan and Dairy-Free!) | CaliGirlCooking.com

Okay, folks, I’ve got to sign off because we have a very exciting day today. We’re taking a cooking class from the amazing owners at our villa and I cannot wait to eat allllll of the fresh pasta. I’ll try to post updates on my Instagram stories if our WiFi service is good enough! Xo

Turmeric Coconut Ice Cream (Vegan and Dairy-Free!) | CaliGirlCooking.com
Turmeric Coconut Ice Cream (Vegan and Dairy-Free!)
Prep Time
10 mins
Total Time
4 hr

New "it" superfood turmeric is the star in this vegan, dairy-free ice cream made solely from coconut milk. The perfect healthy warm weather treat!

Course: Dessert
Servings: 8 servings
Author: CaliGirl Cooking
  • 2 14-ounce cans full-fat coconut milk Trader Joe's brand did not work for me!
  • 1/4 cup cane sugar
  • 1/4 cup maple syrup
  • 3 tablespoons coconut oil, melted
  • 1 tablespoon vanilla extract
  • 1 teaspoon turmeric
  • 1/4 teaspoon salt
  1. Be sure to freeze your ice cream machine canister the night before you want to make this!

  2. Add all ingredients to a blender and blend on medium-high until sugar dissolves and everything is well-combined.

  3. Pour mixture into ice cream maker and churn according to maker’s directions. 

  4. Transfer ice cream to an 8- or 9-inch loaf pan and cover with plastic wrap, being sure to press the wrap down on the surface of the ice cream. This will help it from preventing too much of a film as it freezes.

  5. Freeze for 4-6 hours. Remember to remove the ice cream from the freezer 10-20 minutes before you want to enjoy it so it can soften up a bit!

Turmeric Coconut Ice Cream (Vegan and Dairy-Free!) | CaliGirlCooking.com

Boozy Affogato

Raise your hand if you’re all for combining booze, caffeine and dessert in one delicious treat!

Boozy Affogato | CaliGirlCooking.com

Boozy Affogato has arrived and it’s definitely here to stay. Rich vanilla ice cream is topped with a heavy pour of spiked espresso to make the perfect simple dessert. It comes together as quickly as you can pull that shot of espresso and will disappear from your glass just as fast. And since we’re covering all of the basic food groups (as mentioned above) I think it would be just as suitable to enjoy as a special treat after a weekend breakfast as it would to sip on after a big Sunday meal.

I don’t know what kind of a week you’ve had, but judging from my own hectic schedule as well as so many of my friends’, it’s been a crazy one. After being on the road the past two weekends, I’m very much looking forward to a relaxing couple of days at home with nothing more important to do than go on a hike to see some beautiful waterfalls. Oh, and enjoy a Boozy Affogato or two, of course.

Boozy Affogato | CaliGirlCooking.com

Yep, we literally have NO plans for this weekend and we are so excited. You all know that leading a balanced lifestyle is my jam, and as I’ve grown up a bit, I’ve come to realize that occasional weekends with nothing on the schedule are absolutely necessary. It leaves you time to regroup, recover from a busy week and, heck, do something totally spontaneous every now and then.

It also leaves you more time to get in the kitchen and make something completely new and adventurous. Some of my favorite lazy weekend cooking projects are homemade breads, stocks and soups made from scratch, and homemade pasta (which I have another exciting version of coming to the blog on Monday!) What are your favorite things to make in the kitchen when you have a little extra time to play around?

One thing that you will not need all that extra time to whip up is this recipe for Boozy Affogato. I took the Italian classic and amped it up with Cognac and bourbon. If we’re going to have espresso for dessert, we might as well counteract all that caffeine with a little alcohol so we’re not up all night, right?

Boozy Affogato | CaliGirlCooking.com

So here’s all it takes to create this incredibly tasty dessert (or breakfast, I won’t judge):

Vanilla Ice Cream (homemade or store-bought, doesn’t matter)
Espresso (or brewed coffee, if you don’t have an espresso machine)

That’s it! Four ingredients and you have yourself an elegant, uncomplicated dessert that would impress a table full of fancy dinner guests just as much as it would your significant other on a quiet night in.

We’re heading to Italy at the end of April, and I’m getting so excited to be reacquainted with authentic versions of all of my favorite Italian foods (and drinks!) Until then, I’m going to have to settle for whipping up Boozy Affogatos and eating as much homemade pizza as I can to get myself ready. Who’s with me?

Boozy Affogato | CaliGirlCooking.com

Boozy Affogato | CaliGirlCooking.com
Boozy Affogato
Prep Time
5 mins

The classic Italian treat with a boozy kick - rich espresso is spiked with Cognac and bourbon and poured over creamy vanilla ice cream.

Course: Dessert
Cuisine: Italian
Servings: 1 serving
Author: CaliGirl Cooking
  • 2 ounces brewed espresso (or coffee)
  • 1 ounce bourbon
  • 1/2 ounce Cognac
  • 1 large scoop vanilla ice cream
  1. Combine espresso, Cognac and bourbon in a small measuring cup. Scoop ice cream into a small bowl (or fairly shallow coffee mug) and pour espresso mixture over top. Enjoy immediately.

Boozy Affogato | CaliGirlCooking.com

Maple Bourbon Fig Ice Cream

The ultimate summer-fall hybrid.

Maple Bourbon Fig Ice Cream | CaliGirl Cooking

Let me just say that I have been thinking about a Maple Bourbon Fig Ice Cream recipe since LAST year, when I came up with the idea oh, about two months too late for fresh figs. You know my obsession with the fleeting late summer fruit is real when I’m dreaming of them long after they’ve disappeared from the Farmer’s Markets or grocery produce sections.

Thank goodness for my running “recipe idea” list so I can keep track of these things, even if I have to wait a whole year to make them. I have a few more amazing fall recipe ideas up my sleeve that were incepted last year as well, and I can’t wait to share them all with you in the next couple of months!

I think this Maple Bourbon Fig Ice Cream is the perfect bridge from sunny, daylight-filled summer to brisker, cozier fall. As all ice creams are, this is the perfect way to cool down for the last few days of warmer weather, while the maple, bourbon and figs make it just as suitable to enjoy in front of the fireplace, served over a slice of warm apple pie, or even serve affogato-style with a hot shot of espresso. Is your mouth watering yet?

Maple Bourbon Fig Ice Cream | CaliGirl Cooking

I made my first batch of Maple Bourbon Fig Ice Cream a few days ago and it’s already gone. We don’t mess around with ice cream in this household. Although it takes a bit longer to freeze up than most other ice creams (due to the bourbon,) once it does, it has a beautiful consistency and just the right amount of vanilla to balance out the maple and bourbon flavors. Plus, those chunks of fresh figs! I’d never tried freezing figs before, but the texture is just perfect. They’re just the right amount of chewy, and won’t give you brain freeze or break your teeth when you bite into them.

As far as the method I used for this super-delicious, party-in-my-mouth Maple Bourbon Fig Ice Cream, it’s actually an even easier version of the technique I used for this Fresh Mint Dark Chocolate Chip Ice Cream. The best part? No overnight steeping required! So you can start this ice cream and finish it in the same day (although I dare say that it just gets better the next day, with more time to set up in the freezer.)

Maple Bourbon Fig Ice Cream | CaliGirl Cooking

We first make our creamy base, with whole milk, heavy cream, cornstarch, corn syrup and vanilla and stir it into creamy mascarpone before letting it cool down in the refrigerator for a hot second (well, realistically an hour or so.)

Once the mixture is cooled, we take it out and throw it into our trusty ice cream maker (seriously, if you’re in the market for a SUPER easy-to-use ice cream maker, you’ve just GOT to get this one…I love it!), add the maple, bourbon and chopped fresh figs, and freeze according to your maker’s instructions. I love mine because the ice creams are basically frozen in under an hour. This particular recipe took a bit longer (as I mentioned –> bourbon!) and once I did eventually remove it I still put it in the freezer for a few hours before I felt it was ready to be suitable enjoyed as ice cream.

But, then….Ohhhhh but, then…I took a big spoonful and brought it to my lips, and in that moment I knew all was right with the world and that this Maple Bourbon Fig Ice Cream was so worth waiting a whole year for. The creaminess, the booziness, the maple-ness, I couldn’t have asked for anything better. Oh, except for you to try this recipe so we can all be Maple Bourbon Fig Ice Cream-lovers together!

Maple Bourbon Fig Ice Cream | CaliGirl Cooking

Maple Bourbon Fig Ice Cream

30 minutes

Cook Time: 5 hours

Total Time: 5 hours, 30 minutes

Yield: Makes 4 large or 6 small servings

A creamy, boozy ice cream to take us from summer to fall, laced with bourbon, maple syrup and fresh figs.


  • 1 ½ cups + 2 tablespoons whole milk (divided)
  • 2 tablespoons cornstarch
  • 4 ounces mascarpone
  • 1/8 teaspoon salt
  • 1 cup heavy cream
  • 1 teaspoon vanilla
  • 2/3 cup granulated sugar
  • 2 tablespoons light corn syrup
  • 2 tablespoons maple syrup
  • ¼ cup bourbon
  • 6 fresh figs, chopped


  1. Combine two tablespoons whole milk and cornstarch. Stir vigorously with a fork to make a slurry. Set aside.
  2. Place mascarpone and salt in a large, glass bowl (preferably with a lid.) Set aside.
  3. In a medium saucepan, combine 1 ½ cups whole milk, heavy cream, vanilla, sugar and corn syrup. Bring to a boil and let boil gently for about 4 minutes.
  4. Remove from heat and stir in cornstarch mixture. Place back on heat and bring to a boil again, stirring fairly consistently for about one minute, or until the mixture begins to thicken.
  5. Pour cream mixture into mascarpone mixture. Let cool slightly and then place in refrigerator for an hour or two, or until completely cool (this is when you’ll want to use the lid for the bowl.)
  6. Remove mixture from refrigerator and add to ice cream maker, adding maple syrup, bourbon and chopped figs. Freeze according to the ice cream maker’s directions. My ice cream maker took about an hour for this particular recipe.
  7. Transfer ice cream to a freezer-proof container (I just used the same bowl I chilled the cream mixture in) and freeze for at least a few more hours, up to two days. Enjoy within a week.
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Maple Bourbon Fig Ice Cream | CaliGirlCooking.com

Might I add that this would also be quite suitable for a milkshake??

This post contains affiliate links. As always, all thoughts and opinions are my own. Thank you for supporting the brands that make CaliGirl Cooking possible!

Fresh Mint Dark Chocolate Chip Ice Cream

Man oh man am I so glad the wedding’s over!

Fresh Mint Dark Chocolate Chip Ice Cream | CaliGirl Cooking

Don’t get me wrong, it was certainly the best day of my life, but I have been dying to create my own Fresh Mint Dark Chocolate Chip Ice Cream recipe for far too long and before the wedding I had, first and foremost, no time to figure this out, and second, was really trying to focus on healthy, whole foods eating in the weeks leading up so I would feel my best as I walked down the aisle.

Now that the wedding is over, the hubby and I have had some unfortunate things come our way, so a delicious, homemade ice cream is most definitely in order.

Fresh Mint Dark Chocolate Chip Ice Cream | CaliGirl Cooking

Let’s start from the beginning, if you follow me on Instagram, you may have seen that we got stuck smack dab in the middle of Hurricane Earl on our honeymoon to Belize. Major bummer! We were evacuated to a really not-so-nice place and spent pretty much two out of our five days there driving to and from the evacuation zone, which put a major damper on our trip. Not to mention ALL of the bugs. No amount of Terrashield or Off! could have kept those pests away and I got all bit up. Needless to say, we were so happy to come home to our bug-free, air-conditioned home!

But unfortunately our bad luck didn’t stop there. Monday evening I started feeling my sinuses start to clog up (I figure all the climate changes in the last few days didn’t do them any good), so I made some soup and sent the hubs off to volleyball open gym. Fast forward to 8:30pm, and I get a call from him saying he needs to go to the emergency room. Noooooo!!!! His fellow open gym players were kind enough to get him home, and then off we went to the hospital. It turns out he went to pass a ball and heard a loud pop in his lower leg…bye, Achilles 🙁

So, now we’re looking at surgery + a 12-week recovery time for him, plus a likely sinus infection for me, and boy oh boy are we ready for something good to head our way! Good thing I married my best friend and can’t imagine myself going through all of this without anyone else 😉

Do you understand why we need some Fresh Mint Dark Chocolate Chip Ice Cream in our lives right now? If nothing else is going our way, there’s always ice cream!

Fresh Mint Dark Chocolate Chip Ice Cream | CaliGirl Cooking

Seriously though, this recipe has been at the top of my mind for a loooong time. You see, we have this delicious local ice cream shop here in Santa Barbara called Rori’s, and the first time I had them when I moved here, of course I ordered one of my all-time favorite flavors, Mint Chocolate Chip. But this Mint Chocolate Chip Ice Cream, you see, was worlds better than any Mint Chocolate Chip Ice cream I had ever had before.

First of all, the ice cream wasn’t bright green. But then how did they give it that vibrant mint flavor? The secret, my friends, is that they steep the milk/custard base of the ice cream in FRESH. MINT. LEAVES for hours before they make the actual ice cream. Mind, blown. You know me, as soon as I find out how to make something with less artificial-ness (and, in this case, less fake, bright green color) than its original recipe, I’m all in.

Fresh Mint Dark Chocolate Chip Ice Cream | CaliGirl Cooking

So, this recipe isn’t HEALTHY per-se, but it still falls into being mostly whole foods. Totally acceptable every once in a while when you need that extra little bit of comfort. Remember, we’re all about balance!

Because I am certainly no ice cream-making expert (yet), I turned to a few of my favorite bloggers for inspiration. I saw a lot of recipes that used the classic egg yolk custard base, but because I can’t always bring myself to use ALL of the egg yolks that a custard base calls for, I decided to go a slightly different route and take inspiration from my gal Yossy Arefi, of Apt.2B Baking Co. She has this fabulous recipe for Roasted Strawberry and Mascarpone Ice Cream that’s made using cream, milk and corn starch. Now that I can handle!

I altered the recipe slightly (steeping the fresh mint in the milk and heavy cream the night before, adding vanilla, omitting the roasted strawberries, etc.) but stuck closely to the technique that Yossy outlines and it worked fabulously. I would highly recommend this ice cream recipe to anyone that has the same reservations I do about the eggs. It sounds complicated, but just take it one step at a time, make sure you have all of your ingredients measured out, plan ahead, and you’ll be fine.

Fresh Mint Dark Chocolate Chip Ice Cream | CaliGirl Cooking

The results are so worth it! I was a little worried that the fresh mint wouldn’t come through strong enough in the finished product, but it turned out just perfect. There’s the slight hint of mint, and a nice lacing of dark chocolate from the slivered bar. Please, please take the time to chop up a dark chocolate bar (I used the big one-pounder from Trader Joe’s) as opposed to resorting to dark chocolate chips. It really makes a huge difference! The smaller slivers allow the chocolate to be more evenly laced throughout the ice cream, perfectly balancing the fresh mint flavor.

Now, I’ve talked your ear off long enough. It’s time to go make this Fresh Mint Dark Chocolate Chip Ice Cream already! August is already well-underway and we need to get our ice creams in while we can…before the Fall foods invasion begins!

Fresh Mint Dark Chocolate Chip Ice Cream | CaliGirl Cooking

Fresh Mint Dark Chocolate Chip Ice Cream

10 hours

Cook Time: 10 minutes

Yield: Makes 4 small servings

A delicious, refreshing recipe for the classic mint chip ice cream flavor, featuring fresh mint and dark chocolate slivers. No artificial color or flavor!



  1. Combine 1 ½ cups whole milk, heavy cream, and fresh mint in a food storage container and place in refrigerator to steep overnight (or at least 8 hours.)
  2. When ready to continue making the ice cream, combine additional two tablespoons of whole milk and corn starch in a small bowl. Whisk together to make a slurry. Set aside.
  3. Next, combine the mascarpone and salt in a large bowl (preferably with a lid). Stir or whisk until salt is incorporated into mascarpone. Set aside.
  4. Remove steeped milk mixture from refrigerator and add to a large saucepan (at least 4 quarts) along with sugar, corn syrup and vanilla. Bring to a boil and continue to boil for 4 minutes.
  5. Remove saucepan from heat and slowly stir in corn starch mixture. Place back on heat and bring to a boil once again. Stir continuously for one minute, until mixture begins to thicken.
  6. Slowly pour this mixture through a strainer into the bowl with the mascarpone. The goal is to remove most of the mint leaves. Some small ones may sneak through, but that’s okay. Stir the milk mixture into the mascarpone until well-combined. Cover with lid (or plastic wrap if you don’t have a bowl with a lid) and place in refrigerator for at least a couple of hours, or until the mixture is cool.
  7. Once cool, add mixture to ice cream maker with the chopped dark chocolate pieces and churn according to manufacturer’s directions. My ice cream mixture appeared to stop churning at one point, but upon touching it I realized it was still a bit too soft, so I simply placed the ice cream canister in the freezer for a bit until the ice cream was the consistency I was looking for.
  8. Best enjoyed within a week for freshness!
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Fresh Mint Dark Chocolate Chip Ice Cream | CaliGirlCooking.com

Come to mama.

Lemon and Lavender Spiked Kombucha Floats

Pool parties and beach days will be here before we know it, but these Lemon and Lavender Spiked Kombucha Floats are going to take us there right away.

Lemon and Lavender Spiked Kombucha Floats | CaliGirl Cooking

I don’t know how it’s been where you live, but the weather here in Santa Barbara has been a bit funky as of late. About a week ago, we started seeing the socked in, foggy mornings that are typical for the month of June (hence the term “June gloom”) but it seems the gloom has arrived early this year in the form of “May gray.” Don’t get me wrong, I love these foggy mornings (I did grow up in Santa Cruz, after all), but I’m really hoping we get a little break soon since we do in fact have a pool party to attend this weekend and Memorial Day is only two weeks away!

Speaking of Memorial Day, what are everyone’s plans? Are you going anywhere or doing anything exciting? Our plans are still up in the air as of right now. It’s Chris’ 30th birthday and we’ll definitely be celebrating it in some way, but to be honest we haven’t really been able to get our act together and plan any big adventures since wedding planning has basically taken over our life 😛 I’m sure we’ll have fun, though, as we always do!

I can assure you that as soon as the fog lifts (or maybe even before then, if we’re feeling nostalgic) we’ll be making our fair share of these Lemon and Lavender Spiked Kombucha Floats. It’s no secret that I’m a HUGE fan of kombucha, especially TheBu’s delicious flavors. You’ve seen me turn them into some delicious cocktails like this Peachy Tangerine Kombucha Mimosa and this Tropical Rum Runner, but what you don’t see is me drinking them, like, every. single. day. in their pure form. Seriously, I love them so much. We’ve been trying to cut down a little on our alcohol intake the past few months in preparation for the wedding and, well, #life, and their kombucha is the perfect “cocktail” for me to enjoy and wind down after a busy day at work.

Buuuuuut, we all know that I’m all about that B-A-L-A-N-C-E so of course I have to indulge a little every now and then. And these Lemon and Lavender Spiked Kombucha Floats are just that indulgence. Now, I know that you know I’m all about TheBu, but if for some reason you can’t find TheBu in your area, you can either find it here on their website, or sub in YOUR own favorite kombucha. Basically any flavor that pairs well with lemon will substitute just fine.

Lemon and Lavender Spiked Kombucha Float | CaliGirl Cooking

These floats are suuuuuuper easy and suuuuuuuper tasty. Their creamy and refreshing, with a hit of tang from the limoncello and the kombucha.  I used the classic French Vanilla ice cream for these, but if you want to “health-ify” this recipe even more, feel free to sub in your favorite frozen yogurt or non-dairy ice cream. This recipe is so easy to make your own!

The only trouble you might run across is the meltability factor, but that’s easily remedied by popping each float into the freezer as you dish them out. That short stint in the ice box won’t make them freeze TOO much, and it will keep the floats from making a huge mess on you kitchen counters as the ice cream oozes over the top of the glass (unless you’re looking for an artsy photo that is – see my “artistic” attempts below.)

Lemon and Lavender Spiked Kombucha Float | CaliGirl Cooking

Lemon and Lavender Spiked Kombucha Float | CaliGirl Cooking

These Lemon and Lavender Spiked Kombucha Floats are ready in less than 10 minutes flat and thus the perfect treat for when you want to spend your whole day out by the pool and not in the kitchen. And if that melting thing becomes an issue as you’re enjoying your delicious treat outside? Well then, I think that gives you an excuse to hop in for a swim!

Lemon and Lavender Spiked Kombucha Float | CaliGirl Cooking

Lemon and Lavender Spiked Kombucha Floats

Yield: Makes 2 floats

A tasty, refreshing ice cream float with a healthy hit of kombucha.


  • 4 large scoops of French Vanilla ice cream (or your preferred substitute)
  • 6 ounces limoncello
  • 2 ounces vodka
  • 8 ounces TheBu Lavender Kombucha (or your favorite kombucha)
  • Dried culinary lavender (optional; recommended more for looks than taste)


  1. Divide the above ingredients into two large glasses in the order listed above (ice cream first, then kombucha, then limoncello, then vodka, and finally kombucha.) I used my favorite milkshake glasses that came in this set on Amazon.
  2. If needed, place individual floats in freezer while making the other(s) so they don’t melt too much.
  3. Enjoy immediately for best results.
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Lemon and Lavender Spiked Kombucha Float | CaliGirl Cooking

That’s a pool of deliciousness right there…