can (16 ounces) vanilla frosting with decorative tips
Candy dots, cinnamon imperials, decors or mini chocolate-covered candies
1. Using 1/2-cup ice cream scoop, scoop ice cream into 12 equal scoops on a baking sheet; place in freezer for at least 1 hour.
2. Unroll blue fruit roll snacks; place flat on work surface. With a sharp knife, cut lengthwise into 12 strips each about 7-1/2 inches long and 1 inch wide. With a 1-inch round cookie cutter, cut remaining blue fruit rolls into 12 rounds. Unroll red fruit roll snacks; place flat on work surface. With a sharp knife, cut into 60 strips each about 2 inches long and 1/2 inch wide.
3. Stand 1 ice cream cone on its wide end. Wrap 1 blue fruit strip around the wide part of cone and secure in place with blue icing. Secure 5 red strips vertically around narrow end of cone with red icing, spacing them evenly around cone. Secure 1 blue round to flat bottom (now top) of cone with blue icing. Pipe stars with vanilla frosting (using star tip) around blue hat band and on top of hat. Repeat with remaining cones.
4. Remove ice cream from freezer. Place 1 scoop on each of 12 plates. Top each with a hat. Working quickly, add candy to make eyes and nose; use remaining white frosting and leaf tip to make beard and remaining red icing to draw mouth. Return to freezer until ready to serve.
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