“Ice-Cream Baskets,” Friend, Apr. 2001, 31
To make six Ice-Cream Baskets, you will need: a melon scoop; six aluminum cupcake liners (the baskets—small pudding dishes may also be used); four cups ice cream or sherbet, preferably in different flavors; a freezer-safe baking dish; six pieces of curling ribbon, 10″ (25 cm) long, curled; and six licorice sticks.
Use the small end of the melon scoop to fill each basket with tiny balls of ice cream. Place the filled baskets in the baking dish and freeze them for at least one hour.
Just before serving, tie a ribbon around each licorice stick. Then form a handle for each basket by wedging the ends of a licorice stick into opposite sides of it.