This fun card features the Sweet Ice Cream Bundle and was inspired by my friend and fellow demonstrator Sally Nusbaum. Thanks Sally!! I know that I posted an ice cream card yesterday, but I just couldn’t resist. I love this set and the Ice Cream sprinkles are so much.

With Melon Mambo and Bermuda Bay ink, it just makes me think happy!

• Begin with a Bermuda Bay card base that measures 5 ½ x 8 ½”.  In landscape position, (aka along the 8½” side) score at 4 ¼”.  Fold and burnish.
• Cut a piece of Basic White cardstock that measures 3 ¾ x 5 and a piece of Basic Black that measures 3 7/8 x 5 1/8.  Stamp Happy Birthday in Bermuda Bay ink to the top of the white cardstock and attach it to the black panel.
• Cut a 1 x 3¾” strip of Ice Cream Corner Designer Series and a 1 ½ x 3 ¾” strip of Bermuda Bay.
• Tear a small strip of the Bermuda Bay and layer it on top of the larger torn strip.  Layer the Ice Cream Corner Designer Series strip to the Bermuda Bay and attach to the bottom of the white panel.
• Use the Ice Cream Builder punch to punch to cones from a 1 ½ x 4” piece of Cinnamon Cider cardstock. Stamp the waffle design on both cones using Early Espresso ink. Attach the cones to the front of the card base.
• Stamp and punch two scoops from some Basic White cardstock, one in Bermuda Bay and one in Melon Mambo ink. Stamp some dots using Bermuda Bay and Melon Mambo ink around the cones and attach the scoops.
• Use some liquid glue to add the Ice Cream Corner Sprinkles to each scoop.  

• For the inside, cut a 3 ¾ x 5” piece of White cardstock and attach to the inside panel. 
• Stamp the greetings from the Sweet Ice Cream Bundle in Bermuda Bay ink.  Add some sprinkles using the dot stamp and Melon Mambo ink.

I know it is really cold outside in St. Louis, but anytime is a good time for Ice Cream and the Sweet Ice Cream Suite makes creating fun cards super easy. I love this paper and actually had the opportunity to meet the designer of this suite.

The meeting was of course via ZOOM, but the young designer, Kaitlyn Zumbach, was just too cute. She is also the designer of one of my other favorite sets in the annual catalog, Forever Fern and the beautiful Forever Greenery Designer Series paper pack that coordinates with that set. Thanks Kaitlyn, you are crazy talented!

• Begin with a Blackberry Bliss card base that measures 5 ½ x 8 ½”.  In landscape position, (aka along the 8½” side) score at 4 ¼”.  Fold and burnish to create your card.
• From the Ice Cream Corner Designer Series Paper pack choose your favorite designs and cut one 2 x 5 ¼” piece, one 2 x 3” piece and one 2 1/8 x 2 1/8” piece.  Attach these pieces to the front of the card base.
• Use the Stampin’ Cut and Emboss machine, the Layering Ovals and the Stitched Shapes to crop two ovals, one from Blackberry Bliss cardstock and one from Basic White cardstock. Layer together with liquid glue and attach to the front of the card base.
• Use the Ice Cream Builder Punch and the Ice Cream Corner Designer Series Paper to punch out two cones and several scoops and attach these to the center of the white oval.
• Stamp Happy Birthday in Memento Black ink on a 1 x 3 ¼” piece of white cardstock.  Layer it to a 3 ½ x 1 1/8” piece of Old Olive cardstock. Add the greeting to a 3 5/8 x 1 ¼” piece of Blackberry Bliss and add to the front of the card under the Ice cream cone image.

• For the inside, cut a 4 x 5 ¼” piece of White cardstock and attach to the inside panel. 
• Stamp the greetings from the Sweet Ice Cream Bundle in Blackberry Bliss ink.  Add some sprinkles with Blackberry Bliss  and Old Olive ink.

Add this Sweet Suite to your stamping supplies today. Host code:ZDHDYH2D is valid thru February 18, 2021! As always feel free to leave me a comment, I love hearing from you!