It’s really, really cold right now and you can really feel that autumn is kind of saying goodbye and winter is peeking through. So i’m going to keep this ice cream tute short so I don’t freeze today from a combination of actual cold and cold imagery! When making ice cream, always use air dry clay or a very, very stiff clay. Soft clays simply won’t work.
This tutorial is for making the marbled ice creams like the first two in the first picture. Get your two colours and moosh them together. Don’t moosh too much or otherwise you’ll just end up mixing them together, try to moosh as little as possible.
Form your clay into a lump (this is, bizarrely, a time where my ‘lump of clay‘ tutorial might actually come in handy). It doesn’t really matter if it’s not smooth.
Grab your scoop and press down on the lump. Rip the remaining clay off the sides.
If you think there’s too much clay on the sides you can rip the sides off with your fingertips. I say rip, literally, because it leaves the rough edges around the ice cream.
Using something thing and flat, like a credit card or a blade or whatever, scrape across the ice cream. If you’re using a blade, be careful! Scraping at the surface of the ice cream gives it the rough smeared texture of ice cream.
If you don’t think scraping at your ice cream make it rough enough, you can cheat and use a toothbrush which is a lot easier anyway. I tend to use the toothbrush first and then lightly scrape at it.
Next up: cookies and wafers!