Stampin' Up! Sweet Ice Cream
January 26, 2021
Supplies:
- Stamp Sets – Sweet Ice Cream (154456)
- Card Stock – Basic White (159276); Purple Posy (150881)
- Stamp Pads – Blackberry Bliss (147092)
- Misc. – Ice Cream Corner Designer Series Paper (DSP) (154567); Ice Cream Corner Builder Punch (154241); Multipurpose Liquid Glue (110755); Mini Stampin’ Dimensionals (144108); 13 “ Blackberry Bliss striped ribbon (154569); Ice Cream Corner Sprinkles (154568)
Measurements:
- Purple Posy: 5 ½ x 8 ½” (score and fold at 4 ¼”), scraps
- Basic White: 4 x 5 ¼”, 1 x 3”, 2 ¼ x 3”
- DSP: 1 ¼ x 2” (for ice cream cone); 2 x 2” for ice cream scoop; 2 x 5 ¼” (stripes)
Instructions:
- Punch out ice cream and cone from DSP. Ink up sprinkles and stamp off twice and stamp sprinkles onto white and ice cream scoop
- Punch out the curvy bottom of ice cream cone with Purple Posy scrap paper x 2.
- Adhere the Purple Posy punched pieces along the side of the 1 ¼ x 3” white layer.
- Layer the Ice cream cone onto the white layer. Add Sprinkles with Multipurpose Liquid Glue.
- Stamp Greeting with Blackberry Bliss ink onto 1 x 3” Whisper White. Cut out by hand.
- Assemble layers, wrap ribbon around the 4 x 5 ¼ Whisper White before attaching it to the Purple Posy card base.
Product List