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Use This METHOD to Freeze-Dry Ice Cream Successfully
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May 15, 2025
How do you keep ice cream from melting? You freeze-dry it! In this video, we'll unveil the step-by-step process of transforming ice cream into a space-age treat right in your own home or commercial kitchen. You won't believe how simple it is to create this long-lasting snack that's perfect for hikers, preppers, freeze-dried business owners, or anyone looking to enjoy ice cream without the worry of it melting away! π¦ What You'll Learn: * The secrets behind the freeze-drying phenomenon and my four-step process. * The exact equipment you need to start freeze-drying ice cream. * How to prepare your ice cream for the freeze-drying process to ensure perfect results every time. π Why Freeze Dry Ice Cream? * It's a fun, unique way to enjoy ice cream. * Zero cold storage needed * Itβs rare to find it available for purchase, which is an opportunity for your business. Timestamps: 2:35 - Freeze Dryer Settings 3:53 - 4-Step Process for Freeze-Drying Ice Cream 7:02 - Licenses Needed 9:00 - Tools & Equipment 11:00 - Scooping Ice Cream with Precision 14:58 - Phase 2 of Ice Cream Preparation 18:48 - Freeze Dryer Status Once Cycle is Done
View Video Transcript
0:00
what if I told you that you could take
0:01
ice cream anywhere you wanted and you
0:03
didn't have to keep it ice cold or in a
0:06
freezer if you want to know how then
0:08
follow me to my top secret location
0:10
where I make this all happen now we're
0:11
just outside my commercial kitchen that
0:13
I rent and if you're not familiar with
0:16
running a freeze drying business you
0:17
probably need to know that one you can
0:19
run your business as a cottage food
0:21
operator out of your home shop garage
0:23
wherever you really want to and usually
0:25
states have a cottage food law which
0:27
means that you can run it out of your
0:28
home and you can sell make Goods but if
0:31
you want to expand your product line to
0:34
TCS type items it's called temperature
0:36
controlled substant type items where you
0:38
have to have either keep it cold like
0:41
ice cream or you have to keep it hot
0:43
where you've cooked something that's
0:44
where the local health district is going
0:46
to maintain its specific regulations for
0:49
certain types of businesses and that's
0:51
where you have to have a commercial
0:52
kitchen now you can rent that or you can
0:55
pay for one and have your own lease spot
0:57
and pay for all that equipment but the
0:59
probably the cheap cheapest option that
1:00
you can do to kind of get yourself
1:02
immersed in commercial freeze drying is
1:04
to rent a space like I have right here
1:07
and you can find places even with local
1:09
churches or schools or bars restaurants
1:13
even a commissary which is a shared
1:15
commercial kitchen you can find where
1:16
you can rent that keep your freeze dryer
1:18
there and the way you find those places
1:20
is you just actually have to call and
1:22
ask and email and even contact maybe
1:25
that health district rep and ask them
1:27
hey do they have any shared commercial
1:29
kitchen that they are aware of that have
1:31
that license that you can go rent at so
1:33
let's go ahead and go into the
1:34
commercial kitchen and I'll share with
1:36
you about how to freeze dry ice
1:38
[Music]
1:43
cream hey before we start the freeze
1:45
drying process if you are new to this
1:47
Channel please hit the Subscribe Bell
1:49
I'd love for you to join the freeze dry
1:50
business community and also if you're
1:52
loving this content you love Freeze
1:53
dryed ice cream or you just love
1:55
freezing in general hit that like and
1:57
that thumbs up on this video and that
1:59
way it gets sent out to the algorithm
2:01
and make sure everyone else sees this
2:02
video now I got to tell you I am from
2:04
boisey Idaho that's why I'm wearing and
2:06
representing the Boise State Broncos
2:08
home of the Smurf Turf it's a blue field
2:10
if you're not familiar with college
2:11
football Jean blamm he said hey for
2:14
marketing purposes for Bo state to get
2:17
more out there in the nation let's go
2:19
with something that we can really
2:21
transform the field to and so he decided
2:23
to purchased a blue astro turf and now
2:26
we always are grandfathered in to having
2:28
a colored field
2:30
that's the history of boyy State having
2:32
a blue field and I'm proud to be a boyy
2:35
state Bronco all right so let's get the
2:36
freeze dryer settings set up now if
2:38
you've got the Harvest rate freeze dryer
2:39
or another brand of freeze dryer this is
2:41
the settings that I would always do with
2:44
freeze drying ice cream no matter what
2:46
type of brand you have we're going to
2:47
press customize we're going to have the
2:49
initial freeze be at -10Β° you can even
2:52
go lower than that but you really don't
2:53
need to I just tend to go with -10 just
2:56
to make sure the ice cream is super
2:57
Frozen now the dry temp is what's
2:59
important right here so we need to do
3:01
the dry mode at normal and then we also
3:03
need to set the dry temp to manufacture
3:05
settings at 125Β° so we really don't need
3:08
to change that I wouldn't go anything
3:09
above that you could definitely go below
3:11
now the extra dry time is more of a
3:13
safety measure I like to go anywhere
3:15
between 4 to 6 hours of extra dry time
3:18
you can set that baby up to be as long
3:19
as you want to but I just stick with 6
3:21
hours we're going to press save all
3:23
right now at the vacuum chamber is
3:24
cooling we're going to wait for this
3:26
temperature in the chamber to be under
3:28
30Β° I usually am more conservative so I
3:32
like to make sure that the temperature
3:33
is well below 20Β° so that's what we're
3:35
going to wait for the chamber to get
3:36
cooled down to and then we'll start
3:38
scooping the ice cream so while that
3:39
chamber freezes I'm going to talk about
3:41
the process that I found to be the most
3:43
successful with making sure that you're
3:44
freeze drying ice cream in the
3:46
appropriate way and also getting it ped
3:49
with your commercial license so that you
3:51
can start selling that freeze-dried ice
3:53
cream all right here's the four-step
3:55
process for freeze drying ice cream if
3:57
you follow these four steps you're going
3:58
to be successful with freeze drying ice
4:00
cream for your business or for your own
4:02
personal use so my method for freeze
4:04
drying ice cream it took a while to
4:06
perfect and what I learned a lot of is
4:08
you got to be really quick with what
4:09
you're doing so be very intentional
4:11
about your time that you're taking to
4:14
make sure that all of this process is
4:16
completed okay step number one is to
4:18
prepare ahead of time all the methods
4:21
that you need to make this a very quick
4:23
process we already went through that
4:25
you're going to make sure that the trays
4:26
are already in the freezer okay so
4:29
they're nice and cold you're also going
4:30
to make sure obviously the ice cream is
4:32
already Frozen in there make sure that
4:34
your freezer is at -5Β° or less if you
4:38
can that way it's just nice and hard and
4:40
it makes it last a little bit longer as
4:41
you'll see with making sure that you're
4:43
scooping a very solid scoop of ice cream
4:46
onto the tray step number two is to make
4:48
sure that that freeze dryer is down
4:50
below 20Β° or less and that way when
4:53
you're putting in the trays it's already
4:55
starting to freeze that ice cream that
4:57
you just scooped all right step number
4:59
three is to to follow this process that
5:00
I'm about to tell you about how to work
5:02
your trays in a very sequencing order
5:05
now you're going to start with one tray
5:07
it's already Frozen then you're going to
5:08
take one and a half quart of the
5:10
tillamuk ice cream or whatever size you
5:12
have you're going to scoop all of that
5:14
ice cream onto the tray so no matter
5:16
what freeze dry you have you're going to
5:18
go through each individual shelf and
5:20
kind of do a first in and then it's
5:22
going to be the last out so that that
5:24
first tray is freezing while you're
5:26
working on the other trays following up
5:28
that and then step number four is you're
5:30
going to take that first tray that you
5:32
did CU now it had all that time to
5:34
freeze at that negative temperature that
5:36
the freeze dryer is at and now you've
5:38
got a freshly Frozen tray with half of
5:41
it filled up with your ice cream and now
5:43
you can scoop the rest of your ice cream
5:45
on that tray to get it maximized and
5:47
filled up and then you're going to put
5:48
that back in the freezer and then go
5:50
back up to the rest of your shelves I
5:52
only choose tmu ice cream just because
5:54
it's the best so I choose my Huckleberry
5:57
ice cream because we're from idah Ido
5:59
and Idaho is known for wild
6:01
huckleberries so I always do that it's a
6:03
really big seller now the key piece of
6:05
freeze drying ice cream is you want to
6:07
pre freeze your trays right here so
6:09
stick all your trays for whatever size
6:11
freeze dry you have put them in the
6:13
freezer and make sure you're freezing
6:14
these for at least one to two hours to
6:17
get them nice and cold because you're
6:18
going to have a very limited time to
6:20
scoop all the ice cream and put them on
6:22
a cold tray so make sure you do that
6:25
first that's very important all right as
6:26
you can see here it's at 31Β° that's the
6:28
temperature of the chamber right now
6:30
I've got the door closed and I'm not
6:32
closing the drain valve right now that's
6:34
because if I'm trying to open it it
6:36
actually could create a little bit of
6:38
suction so you don't want to like close
6:40
the drain valve or anything like that
6:41
just keep it shut and so it's been
6:44
running for almost 44 minutes it's going
6:46
to take about an hour for it to get down
6:48
to that 20Β° but that's okay so no matter
6:52
what again you're doing just try to find
6:54
something else to do in your business
6:56
while you're here at the kitchen or
6:58
while you're at home and wait for this
7:00
thing to cool down to 20Β° all right so
7:02
freeze drying as a business is different
7:04
for every single state some things are
7:06
very consistent and most of the things
7:08
that I talk about my channel are very
7:10
general in terms of hey if you want to
7:12
freeze dry lemon heads if you want to
7:14
freeze dry fruit you can go ahead and do
7:16
that pretty much in any state the
7:18
difference is where you do it now I'm in
7:20
a commercial kitchen so I have a food
7:23
establishment permit to run my freeze
7:25
drying business and I can run what they
7:27
call TCS food so I can run tempature
7:30
controlled types of food items that
7:33
would be different than a cottage food
7:35
operator that's what I started in a
7:37
cottage food operator could only do
7:39
things like candy in the state of Idaho
7:41
fruit and a couple other different items
7:44
so anything that has to be more
7:46
temperature controlled for example ice
7:48
cream or something that needs to be kept
7:50
hot or has been cooked you couldn't do
7:53
that in a cottage food operation now
7:54
some states might be more flexible you
7:56
might be able to do more in the cottage
7:58
food side and also other states might be
8:01
more strict now once you have a
8:02
commercial kitchen you can submit a menu
8:05
and show them exactly what you're going
8:07
to be doing when you're doing
8:08
freeze-dried ice cream one of the things
8:10
that I had to prove was the activity
8:13
level for moisture in the freeze-dried
8:15
ice cream once it was done and what I
8:17
did is I took it down into an
8:18
independent laboratory and had my
8:21
freeze-dried ice cream tested I took
8:23
down every single flavor I had four at
8:26
the time and then I also took down my
8:28
freeze-dried ice cream sandwiches and
8:30
they actually give you the water
8:32
activity for the ice cream that's
8:35
freeze-dried now every state might have
8:37
a different guideline for what moisture
8:39
activity they're going to allow but for
8:41
the state of Idaho it had to be under a
8:43
certain amount of levels and so I had
8:45
that result done and I still kept all
8:47
these lab results from 2021 now every
8:50
year when they give me the food
8:52
establishment review and they come and
8:54
see my process at this kitchen that I'm
8:56
at right now I actually asked them do
8:59
you need to see the lab results for the
9:01
freeze dried ice cream even though maybe
9:03
in that day I was doing strawberries or
9:05
candy to show them what I was doing
9:08
because sometimes they just randomly
9:09
drop by but they said no we don't need
9:11
to see that but I always have it handy
9:14
in case they do and if they needed me to
9:15
update it most of these lab results for
9:18
each individual type of test is about 20
9:21
bucks so you're really not out that much
9:24
considering this is going to allow you
9:25
to freeze dry and then sell a lot of
9:28
items that other people in cottage food
9:30
wouldn't be able to do all right so what
9:31
type of tools do you need to freeze dry
9:33
ice cream well it's actually very basic
9:35
what you're going to need is a cup of
9:37
water or something so that you can make
9:39
sure that you're getting a solid scoop
9:41
and it's not too hard and Compact and
9:43
water will really help with that that
9:45
way also you can rinse off your uh
9:47
Scoops now speaking of the scoop this is
9:50
a stainless steel cookie scooper and it
9:54
actually is a size 100 I don't really
9:56
know what that means I know it's less
9:58
than an ounce in size that you're going
10:00
to actually get in volume but these you
10:02
can find in links Below in the video
10:04
description also you can just type into
10:06
Google and look for a stainless steel
10:08
cookie scooper 100 and you'll find one
10:11
of these there I usually have two of
10:13
them just so I can rotate between I'm
10:16
probably just going to stick with the
10:17
Huckleberry ice cream this time around
10:20
but if I was going to go to different
10:22
flavors you probably want to have
10:24
multiple different glasses of water so
10:27
that you're not mixing the different
10:28
Flav flavors in the same water but
10:30
because I'm going to just do Huckleberry
10:33
then I can just use the same one now you
10:34
do want to get some gloves if you have
10:36
them on hand but I pretty much like
10:38
having the gloves just so I don't get
10:40
all the milk and the ice cream on my
10:42
hands and I can just go to town and
10:44
start scooping the ice cream really fast
10:45
which I'm going to show you now it comes
10:47
time this is this is The Big Show so we
10:49
got to be very quick when we take out
10:52
this tray that's already Frozen as well
10:54
as the ice cream we're going to go to
10:55
town I love that term and we're going to
10:57
start scooping all that half half quart
10:59
of tmok ice cream onto the tray again
11:01
this tray is
11:02
frozen and I've done this process enough
11:05
to where you have enough time to get all
11:09
this ice cream out of here now I do need
11:11
to get on some gloves and this just
11:13
allows you to just not get that ice
11:15
cream on there I'm not trying to make it
11:16
too intimidating for you but uh you do
11:19
need to work very quickly so that you
11:21
make sure you're maximizing the coldness
11:23
of your tray and the ice cream okay so
11:25
let's get started now sometimes this ice
11:28
cream is
11:29
actually soft enough to where you can
11:31
just scoop it right on the tray and I
11:33
like having a table that's low enough
11:35
like this so I'm not having to reach
11:38
like this and scoop that really is hard
11:39
on the wrist so the little bit lower of
11:42
the table you can make it the better now
11:44
I'm going to just do this court and talk
11:47
a little bit so if you want to fast
11:48
forward you can but I'm just going to do
11:50
this court talk about the ice cream and
11:52
then I'll show you me putting in the
11:54
tray and then I'll put a little time
11:56
lapse show you all the different trays
11:58
in there so you don't have have to watch
12:00
me scoop everything as you can see you
12:01
can get one two 3 four five six seven
12:05
Scoops vertically on this tray and then
12:08
we're just going to go down the line and
12:09
I keep these as compact as possible um
12:13
so that you can maximize how much you're
12:15
getting on the tray this is still pretty
12:17
hard ice cream right now so I don't
12:19
really need to use the water if it was
12:22
really hard for example I like doing
12:25
chocolate peanut butter ice cream from
12:27
tillamuk that can be a little bit harder
12:29
of an ice cream so I will go and use the
12:34
the water to kind of soften up uh my
12:37
scooping so I'm not having to dig too
12:39
hard Huckleberry ice cream is super
12:41
delicious whether you've had Huckleberry
12:43
Jam or you've had any type of
12:46
Huckleberry flavored vodka or anything
12:49
like that it's really delicious so I try
12:52
to make sure that I have every scoop
12:54
hitting some type of that puree that's
12:59
in this ice cream as you can see now
13:01
it's only been maybe a minute or two but
13:03
I've been able to do four vertical rows
13:06
right now or vertical columns now if
13:09
you're wondering how much I paid for ice
13:13
cream and then let's talk about the
13:15
pricing for ice cream now it is a high
13:19
value product because look how much
13:21
labor I'm going into putting into doing
13:24
this I charged
13:26
$112 for about3
13:29
o net of freeze-dried ice cream now in
13:34
my bags I can fit about probably 14 to
13:39
15 of these individual Scoops because
13:41
they don't really expand that much so
13:43
we're getting down to the last little
13:45
bit of these quart and a halfs and I'll
13:49
tell you something it gets softer as you
13:50
go as soon as it becomes a little bit
13:52
too melty I'm going to zoom in a little
13:54
bit see how it's kind of melting right
13:56
here this is not a good Scoop so so I'm
13:58
going to kind of dump it back and see if
14:01
I can get something a little bit harder
14:03
in the last little bit which I did it's
14:05
a it is a judgment call so I'm done now
14:07
I'm going to place this ice cream here
14:10
we're done with this quart and now we're
14:12
going to put this tray into the freeze
14:14
dry now scooping that half of that tray
14:17
took about maybe 3 to four minutes so
14:20
multiply that by two you're looking at
14:22
about probably 7 to eight minutes per
14:24
tray to fill it up with freeze Dy ice
14:28
cream so it is about an hourong process
14:31
to scoop everything also you got to
14:33
remember your wrist can get a little bit
14:35
tired too which mine does so this is a
14:38
very tedious process but I'm going to
14:39
scoop the rest of the ice cream I'll
14:41
show you what it looks like putting it
14:43
all in and then I'll show you what the
14:45
process looks like for getting this
14:46
first tray out that we just
14:49
[Music]
14:57
did all right all five trays are in now
15:01
it's time for the second phase of this
15:03
which we're going to take that first
15:04
tray that we did on the bottom shelf
15:06
we're going to bring it back out here
15:07
we're going to load it up with as much
15:09
ice cream as we can fill it that way we
15:11
maximize the capacity and the production
15:14
out of this freeze dryer for all the ice
15:16
cream that we've done if you're excited
15:17
about freeze drying ice cream and you
15:18
like this video so far please give it a
15:20
thumbs up it's really going to help me
15:22
and the video for future people who are
15:24
going to be searching for how to freeze
15:25
dry ice cream or just want to know what
15:27
freeze-dried ice cream is all out I'd
15:29
really appreciate it all right so we're
15:30
going to get the ice cream out first out
15:32
of the freezer now we're going to get
15:33
the tray out of the freeze dryer and
15:35
we're probably going to end up using
15:37
this entire one and a half court again
15:41
take this time right now and subscribe
15:43
to this channel because I'm really
15:46
hoping that this community really
15:49
connects itself together in the future
15:52
that could happen this year as of this
15:54
video it could happen in future years
15:56
but I really want you guys all who are
15:59
watching this who love freeze drying and
16:01
have a business or if you just want to
16:03
love the freeze drying industry follow
16:06
along all the people that are watching
16:08
this I'd love to connect with you and
16:11
also leave a comment if you have a
16:14
different process for freeze ring ice
16:15
cream or if you have
16:17
questions please let me know I do try to
16:20
do my best to answer the comments as
16:23
best as I can all right as you can see
16:25
I'm really filling up this tray it's
16:27
looking really nice
16:29
all these previous Scoops already are
16:31
frozen the freeze dryer right now is at
16:34
10Β° so all of these are already Frozen
16:36
that's why this process is really
16:39
important for you to follow scooping
16:40
this ice cream you're putting a lot of
16:42
pressure on your hand and your wrist you
16:45
have pain on your wrist you're just not
16:47
going to be able to do freeze-dried ice
16:49
cream yourself now you could hire other
16:51
people if you want to but it's it is
16:54
taxing on the hand I do my ice cream in
16:57
my freeze dry business business for a
16:59
limited time I only do four flavors I do
17:03
Huckleberry chocolate peanut butter
17:05
cookies and cream and then strawberry
17:08
ice cream they seem to just always be
17:10
what people want sometimes I will
17:13
venture out and I'll do the orange
17:16
vanilla cream tck ice cream that comes
17:18
out sometimes now I'm not going to do a
17:20
full trays worth of all five just
17:22
because I actually really don't have
17:25
that much time right now um as of this
17:28
video that I'm recording it's like 10:30
17:30
at night it's my only time to get videos
17:33
done it's late I don't really feel like
17:35
getting too uh too much less sleep given
17:39
I have some young kids so now this is a
17:41
fully loaded tray this is going to
17:44
produce at least eight to 10 bags of ice
17:47
cream so you know that's gross
17:49
sales-wise that's that's 100 to $120
17:53
tray right there of freeze-dried ice
17:55
cream given that I'm charging $12 retail
17:59
that's not the wholesale prices that I
18:01
give but that's freeze-dried ice cream
18:04
now if you are new to freeze drying or
18:07
you want to buy a freeze dryer I'd
18:09
really appreciate if you use the
18:11
affiliate link for Harvest Right or stay
18:14
fresh in the links Below in the video
18:16
description I own both of those freeze
18:18
dryers my preferred freeze dryer is the
18:20
Harvest right as of this video because
18:23
they offer the largest freeze dryers
18:25
right now to produce the most capacity
18:28
and when you're running a freeze drying
18:29
business you're going to realize quickly
18:31
either you're going to have to increase
18:33
the amount of freeze dryers that you
18:34
have or you're going to have to upgrade
18:36
to something larger so that every run
18:38
produces the maximum amount of capacity
18:40
so that's the process for my successful
18:43
freeze drying ice cream process now
18:44
we're going to let the freeze dryer do
18:46
its thing we'll come back and we'll see
18:48
what the end result is now when you're
18:49
freeze drying ice cream and it's done
18:51
with its cycle one of the things you're
18:53
going to have to figure out is whether
18:54
it's done and the best way to do that I
18:56
found is to do some taste test testing I
18:58
haven't really had any trouble with it
19:00
not drying properly especially in my
19:03
Harvest Right freeze dryer so I'm going
19:05
to do a tray we're going to test ones
19:08
that are in the middle and we're going
19:09
to test one that's on the outsides as
19:12
well to see if it's dry with some taste
19:14
test now also the freeze dryer is not
19:16
quite in the defrost option the reason I
19:19
keep it at the mode right here where it
19:21
says process complete is I have the
19:23
option to either defrost or no defrost
19:26
or continue doing some additional final
19:28
D
19:28
so in the case that I find that the ice
19:30
cream isn't done and I find some some
19:33
cold spots in those taste tests then I'm
19:36
going to add more dry time probably at
19:38
least 6 to8 hours of final dry time just
19:40
to be sure and then you can take them
19:42
back out and do another taste test so
19:44
that's why I keep it in this mode and I
19:46
don't immediately go to the defrost mode
19:48
so that I can put it back into the final
19:50
dry hey before we do the taste test if
19:52
you are interested in freeze drying more
19:54
products I want to show you the next
19:56
video that I'm going to be doing which
19:58
is how to freeze dry ice cream
19:59
sandwiches in that video I show you
20:01
exactly the type of brand to buy I show
20:03
you how to prepare it and cut it up into
20:05
bite-sized pieces that's perfect for
20:07
selling it in your freeze-dried bags for
20:09
your freeze drying business I'd
20:10
encourage you to check out that video
20:12
after this and then also I've shared it
20:15
in the video description below make sure
20:16
you subscribe as well and you'll be
20:17
notified of more future videos that I'm
20:19
going to be coming out with on how to
20:21
freeze dry and how to get better at your
20:22
freeze drying business all right let's
20:24
taste test the freeze-dried ice
20:26
cream so so good super crunchy it still
20:29
has that milky type of taste to it where
20:32
you've got the milk type of ice cream
20:34
flavor and then that puree of the
20:35
Huckleberry just hits you again as well
20:38
this is why I love freeze dried ice
20:39
cream all right now let's try the
20:41
chocolate peanut butter if you can see
20:42
this it still has the peanut butter in
20:45
it which makes it a little bit creamy
20:47
and then you've got the
20:48
chocolate this is so delicious now with
20:51
the creaminess of this peanut butter
20:52
what I typically do is I let the freeze
20:55
dryer get cool enough down to like 50
20:57
40Β° GRE just so it kind of keeps the
20:59
peanut butter a little bit more Compact
21:01
and kind of Frozen up and then that way
21:03
it's not super creamy and doesn't get on
21:06
the bags on the kind of the inside of it
21:09
and dust the bags with a little bit more
21:11
peanut butter right so if it's already
21:13
kind of compact from being somewhat you
21:16
know cooled down and not hot then uh you
21:19
don't have as much uh messiness when
21:21
you're bagging the the chocolate peanut
21:23
butter type you got to try different
21:24
flavors try things that you think would
21:26
be very flavor F and impactful for your
21:29
community and your customers have some
21:31
fun with it but that's how to freeze dry
21:33
ice cream now if you're interested in
21:35
how to package it and what you should be
21:37
putting on your ingredients I do have a
21:39
video after this about the eight common
21:42
questions about packaging where I cover
21:45
the same types of things that you would
21:47
put on freeze-dried ice cream bags but
21:49
it's more related to Candy so go ahead
21:51
and check out that video and I'll see
21:52
you
21:53
[Music]
21:57
there
22:01
[Music]
#Dairy & Eggs
#Desserts
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