Boy, somehow I missed the memo that today is National Ice Cream Day! Apparently it falls on the third Sunday in July. As soon as I realized it, I had to make a card to celebrate, before heading to the store so we could celebrate the occasion properly, LOL.
I like all kinds of regular ice cream, with Pistachio and Amaretto Cherry Cordial being my favorites. Well, except for the best ice cream EVER which was homemade peach ice cream my daddy made once when I was a teenager. Holy moly - I took a bite and the angels sang!
My hubby, on the other hand, likes soft swirl but there are too many unpronounceable ingredients in it for me. Blech! Give me the real stuff; cream, milk, eggs, and sugar (preferably cane sugar).
So, if you had to choose soft swirl, would you choose chocolate or vanilla? And if vanilla, do you prefer it dipped in chocolate?
Here's the "How To"
Cones: Scraps of Crumb Cake and Whisper White
Oval: Whisper White 2-1/4" x 3-1/4"
Background: Coffee Break DSP 4" x 4"
Card base: Whisper White Thick 4-1/4" x 11" scored and folded at 5-1/2"
- Adhere DSP to card base leaving even borders at top and sides. Adhere Tranquil Tide Washi Tape at bottom of DSP.
- Stamp greeting using Tranquil Tide directly onto card base.
- Stamp chocolate ice cream using Chocolate Chip ink for the solid image and Early Espresso ink for the swirls. For the vanilla ice cream, just stamp the swirls in Sahara Sand ink, and the sprinkles in Chocolate Chip. Cut both ice creams out with coordinating Frozen Treats Framelits die.
- For the cones, press cone die onto Crumb Cake ink pad and place carefully on Crumb Cake cardstock before running it through the Big Shot. This gives a nice letterpress effect!
- Die cut the Whisper White with the second largest oval in the Stitched Shapes Framelits.
- Adhere oval to card base with dimensionals.
- Attach ice cream swirls to the cones with liquid glue, then glue together slightly overlapped. Adhere to oval with dimensionals.
