I couldn’t let National Chocolate Day go by without some chocolate ice cream! It’s hot and humid here in NJ and ice cream just feels so good going down, especially if it’s chocolate. But the calories! Here’s a way to get that chocolatey-goodness without ruining the (diet) day.
This card uses the Share a Milkshake stamp set, complete with the cherry to go on top. Using Berry Burst instead of a red allows you to use the Bright & Beautiful DSP. And our new Pecan Pie ink is chocolate perfection!
Below is the tutorial for this card as was included in a recent class. Learn more about my classes here and sign up for one today!
Chocolate Ice Cream Card Measurements:
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- Berry Burst card base 8 1/2” x 5 1/2”, folded at 4 1/4”
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- Basic White—3 1/4” x 4 1/2”, 2” x 2”, 5 1/4” x 4”
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- Boho Blue—2 1/8” x 2 1/8”
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- Berry Burst—2 3/8” x 2 3/8”
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- Bright & Beautiful DSP—4 1/2” x 1 1/4”
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- Tahitian Tide Mini Metallic Woven Ribbon—9”
Chocolate Ice Cream Card Supplies:
Product List
Chocolate Ice Cream Card Instructions:
- Adhere Basic White panel to the inside of the Blackberry Bliss card base.
- Adhere DSP strip to bottom of the 4 1/2” wide Basic White panel. Stamp “You’re the Cherry on Top” in the top right corner in Berry Burst ink.
- Cut a 4” piece of Tahitian Tide ribbon. Wrap remaining long piece across front of embossed panel, adhering ends to the back. Add this panel to the front of the card. Slide 4” piece under the left side of the ribbon on the card front and tie a tight knot.
- On Basic White square, stamp bowl in Boho Blue, stamping off to get the lighter shade. Stamp the bowl detail in full-strength Boho Blue (hint: I find it easier to line up when it is upside down).
- Stamp small ice cream in Pecan Pie just above the bowl, and add the cherry stamped with Berry Burst.
- Layer above onto Boho Blue square, then to the Berry Burst square. Add this to the card front as shown using dimensionals.
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