In the throws of my third trimester last summer I frequently indulged in lime gelato sandwiches purchased at Whole Foods. Fast forward one year and I am still craving those dang sandwiches! … yet there is no Whole Foods and no where in Alaska that sells those delectable little bites from heaven. Sigh. I guess the only solution then is to make my own. (Er, I guess I could just not eat them but that sounds less fun.) The creamy and tart juxtaposition blends perfectly with a crunchy homemade graham cracker crust, which, by the way: once you experience homemade graham cracker you’ll never want store bought again. I’m glad I am no longer carrying a 10 pound baby in my belly but I sure wouldn’t mind relaxing on the Chesapeake Bay right now. C’est la vie.

I used recipes by my favorite ice cream cookbook, Sweet Cream and Sugar Cones, for both the graham crackers and the ice cream. The ice cream recipe was actually meant for lemons, however, switching out the lemons for limes turned out perfectly. If you’re jonesing to make this combo stat yet don’t have the book (you really should get it), try this graham cracker recipe and this ice cream recipe (which, I’m sure is almost as good). I highly recommend a lime curd based ice cream rather than just the cream. It’s an extra step but well worth the effort.

I’m back in my happy place.