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Ingredients

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Directions

Prep the ice cream
  • Line a quart-size freezer-safe bowl and a freezer-safe 8-ounce measuring cup with plastic wrap. Fill each with ice cream. You may need to soften the ice cream first.

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  • Fill a 9- by 13-inch freezer-safe pan with the remaining ice cream, smoothing the top. Cover all the containers with plastic wrap and place them in the freezer to set.

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Make the penguins
  • Cut the taffy into small triangles for beaks and feet. Tip: To prevent the taffy from sticking to the blades of the kitchen shears, wipe a dab of vegetable oil on them with a paper towel.

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  • Line a cookie sheet with parchment paper.

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  • Melt the chocolate chips in the microwave, then stir in the vegetable oil.

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  • Dip three sides of a cookie into the chocolate and set it on the paper. Press on the eyes and the beak. Repeat with the remaining cookies. Allow the chocolate to set.

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Make the ice blocks
  • Wipe your kitchen shears with more oil, then cut each marshmallow into a square. You'll end up with six sticky sides.

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  • Roll the blocks in the decorating sugar and set them aside.

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Make the igloo
  • Peel the plastic wrap off the ice cream. Place the ice cream from the bowl onto the cake.

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  • For the entrance, remove the ice cream from the measuring cup and cut off a small slice. Place the remainder on the cake, cut side down. Use a spoon to scoop out an opening.

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