• Hand holding a pink ice cream cone soap, next tot he white extruder discs and stamp that made it with Jamley Lane Soaps branding on a black background.
  • two white extruder discs that are a cone and a soft ice cream next to a grey stamp with the waffle cone texture all on a black background, featuring the brand 'Jamley Lane Soaps'.
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Jamley Lane Soaps

Ice Cream Cone Soap Dough Extruder Disc Set & Detail Stamp | Cold Process Soap Embed

Ice Cream Cone Soap Dough Extruder Disc Set & Detail Stamp | Cold Process Soap Embed

$12.50 USD
$12.50 USD
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Shipping calculated at checkout.

Summer in soap form. 🍦 This ice cream cone set pairs two extruder discs with a waffle detail stamp so every slice of your loaf reveals a perfectly detailed, realistic cone embed. Extrude the scoop and cone separately in different soap dough colors — vanilla and sugar cone, strawberry and chocolate, or whatever flavor your imagination comes up with — then finish with the waffle crosshatch stamp for that iconic texture detail.

How It Works

This is a two-step system designed to work together for maximum detail and color flexibility:

  1. Extrude your shapes — Use the ice cream scoop disc and cone disc separately with your Jamley Lane XL Soap Dough Extruder in different soap dough colors for a fully realistic two-toned embed
  2. Add the detail — Press the waffle crosshatch stamp onto your cone section while still pliable to add that signature basket-weave texture

💡 Tip: Extrude your cone first and let it firm slightly before adding the scoop on top — this helps the two pieces hold their shape together cleanly.

What's Included

  • Ice Cream Scoop Disc — Creates the top scoop
  • Cone Disc — Creates the classic cone shape
  • Waffle Detail Stamp — Adds crosshatch texture to the cone section
  • Full embed height: Approximately 2"
  • Disc size: 58mm — fits the Jamley Lane XL Soap Dough Extruder (sold separately)
  • Material: Artisan polymer (chemical-resistant, heat-treated)
  • Compatible with: Soap dough and cold process soap only

Discs and stamp are also available to purchase individually if you already own one piece of the set.

Plan Your Soap Dough

Since the scoop and cone are extruded separately in different colors, here's what to prep for each:

  • Ice Cream Scoop: ~11.6g per inch of extrusion (~116g for a standard 10" loaf)
  • Cone: ~6.9g per inch of extrusion (~69g for a standard 10" loaf)
  • Combined total: ~18.5g per inch (~185g for a standard 10" loaf)

We recommend preparing a little extra — soap dough can vary slightly in density and you'll want enough to account for any barrel waste from the extruder.

Why the Extruder Disc Beats a Static Mold

Unlike column molds that lock you into one fixed length, the XL Extruder Disc lets you create exactly as much ice cream cone as your project needs — a single accent embed, a half loaf, or an entire 10" production run. Perfectly centered, identical results in every slice. A total game changer for high-volume makers and wholesale orders.

Using the Stamp

While your extruded cone is still slightly pliable, lightly mist the waffle detail stamp with 99% isopropyl alcohol, center it on the cone section, and press firmly and evenly by hand. Gently rock and lift to release. Work quickly — soap dough firms up fast!

Full tips and troubleshooting in our Soap Stamp Best Practices Guide.

Care

Clean all pieces with warm water, mild dish soap, and a soft brush after each use. Do not soak. Dry immediately and store in a cool, dry place.

Need a different size? Contact us for custom sizing.

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