The card base is the ice cream cone card from Sweet Treats. Using the Gypsy I then sized the regular ice cream cone to fit on the front of the card. I embossed the "cone" portion on the cut and inked it with TH Frayed Burlap. The scoops are cut from the CTMH "Key to My Heart" paper pack-I've had this forever and hadn't used any of it. (Yay for me using my stash!).
I cut a duplicate of the layer I wanted to be clear from a transparency from Office Depot. I also made a frame on the Gypsy to go around the outside of the clear piece so the foam layer wouldn't be so obvious. I assembled it all with some sparkly fibers I found in my stash and stamped a sentiment on the inside.
CTMH "Key to My Heart" Level 2 paper pack
Office Depot Transparancies
CTMH Happy Birthday stamp set
Tim Holtz Frayed Burlap Distress Ink