What can I say? It’s been that kind of a week. I scooped myself some of the vanilla bean ice cream I made last week (the recipe is in a previous blogpost) and topped it with the caramel sauce I made using this recipe and a pinch of crushed pink himalayan salt. I omitted the lemon juice and coconut oil. The coconut ice cream with the caramel sauce was divine.
Published by abigailgracegeorgia
I am from a little town in Idaho by the name of Moscow. I live in the Pacific Northwest, and I really do love it here. I am one of seven children. I have many nieces and nephews as you might suspect someone with six siblings would have, and I am in my twenties! What a time to be alive! View all posts by abigailgracegeorgia