Life is Sweeter

All images © 1990-2023 Stampin’ Up!®

Supplies:

Stamp Sets: Share a Milkshake (160394)

Card Stock and Paper: Basic White (159276), Mint Macaron (138337), Early Espresso (119686), Sweet Sorbet (159268), Country Gingham (160388)

Stamp Pads: Sweet Sorbet (159216), Mint Macaron (147106), Crumb Cake (147116) Tuxedo Black (132708)

Tools: Share a Milkshake (160395), Stitched Rectangle dies (151820)

Miscellaneous: Stampin’ Dimensionals(104430); Stampin’ Seal Adhesive (152813)

Measurements:

Mint Macaron: 5 ¼” x 8”
DSP: Mint Macaron Gingham (3 ¾”x 5”)
Basic White: 4 ¼” x 5 ½”
Early Espresso: scrap
Sweet Sorbet: scrap

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Instructions:

1. Cut a 5 ¼” x 8” Mint Macaron card base. Fold in half.
2. Cut a 3 ¾” x 5” piece of Mint Macaron Gingham DSP and adhere to the card front.
3. Cut a 2 5/8” x 4” Basic White stitched rectangle.
4. Stamp the sentiment at the top of the rectangle using Tuxedo Black ink.
5. Cut a crosshatch from Sweet Sorbet cardstock. Trim down to approximately 1” x 2 5/8”.
6. Adhere to the bottom of the stitched rectangle.
7. Stamp the hearts onto the stitched rectangle using Sweet Sorbet ink.
8. Cut a large ice cream top from Sweet Sorbet cardstock and adhere to the bottom left corner of the stitched rectangle on the BACKSIDE.
9. Adhere the stitched rectangle to the card front using Stampin’ Dimensionals.
10. Cut a spoon from Early Espresso cardstock.
11. On a piece of Basic White scrap, stamp the ice cream bowl base using Crumb Cake ink – STAMP OFF FIRST.
12. Stamp the ice cream bowl top directly on top using Crumb Cake ink. Cut.
13. Stamp the ice cream onto Basic White cardstock using Mint Macaron ink – STAMP OFF FIRST. Cut.
14. Adhere the ice cream & spoon to the bowl.
15. Ink the stem of the cherry using Tuxedo Black and the cherry using Sweet Sorbet ink. 
16. Stamp the cherry onto a scrap piece of Basic White cardstock. Cut.
17. Adhere the cherry on top of the ice cream.