One of the most popular treats at Disneyland is the Mickey Ice Cream Bars. The combination of ice cream and Mickey Mouse is a magical one. When I was a kid, our neighborhood had an ice cream van that would frequently visit during the summer months. When my friends and I heard the happy melodies sounding from the van's speaker we knew we were in for a special treat. Everyone would come running with their quarters, eager to buy something sweet. One of the most popular desserts in our neighborhood (no surprise) was the Mickey's Parade Ice Cream Bar. A few days ago, I saw an image of the Mickey's Parade Bar online and decided that it would be fun to recreate the treat for my own kids to enjoy. It is a perfect summertime snack. They are a lot of fun to make and delicious to eat. I hope you enjoy making memories with these cute iconic desserts with your family.
You will need:
Vanilla Ice Cream (in a cardboard container)
Bag of Milk Chocolate Chips
Coconut Oil
Serrated Knife
Popsicle Sticks
Wax Paper
Mickey Mouse Cookie Cutter
Cover a cookie sheet in wax paper and place it in the freezer to get it nice and cold. Leave it in the freezer for at least 15 minutes. Also, make sure that your ice cream is frozen completely solid. Put it in the back of your freezer or in your deep freeze. The firmer the ice cream is, the easier it is to cut.
Place the ice cream container sideways on a cutting board. Cut the ice cream into 3/4 inch slices. Use your serrated knife to cut through the cardboard and the ice cream at the same time.
After each slice, peel the cardboard away from the ice cream and use the Mickey Cookie Cutter to cut the Mickey shape into the ice cream. I was able to get two Mickeys per slice.
Quickly place the cut ice cream onto the cold cookie sheet. The wax paper will prevent the ice cream from sticking to the metal pan. Insert a popsicle stick into the bottom center of the cutout. Push it in as far as you can, without ruining the shape. I found that the ice cream melted really fast. So, I started placing the cookie sheet into the freezer between each step to help prevent melting. You will have ice cream scraps left over, that you can use however you please. Root beer floats, anyone?
Once all of your ice cream has been cut, let the shapes set up in the freezer for at least 30 minutes. While they are setting up, make your chocolate dip.
Melt an entire bag of chocolate chips in the microwave for about two minutes on a low setting. Stir the chocolate every 30 seconds to prevent burning. Once the chocolate chips are smooth, add 3 Tablespoons of coconut oil. Stir the chocolate until the oil is combined. Adding oil helps the chocolate to firm up immediately when added to the ice cream. Coconut oil is my favorite, but you could also use olive oil or vegetable oil if you would like.
Stir the chocolate occasionally until it cools to room temperature. You want it to be as cool as possible, but still nice and runny. Don't let the chocolate get firm or you won't be able to dip the ice cream into it.
Dip the ice cream bars into the chocolate, one at a time, and place them onto a clean sheet of wax paper. I took a few out of the freezer at a time, so they stayed nice a cold. It doesn't take very long for the chocolate to set up. You can begin eating your ice cream bars after about 20 minutes in the freezer. If you plan to make the bars more than 2 or 3 hours before eating them, wrap each ice cream bar in plastic wrap after the chocolate sets. This will keep them fresh and prevent freezer burn.
These Mickey Mouse Ice Cream Bars are a perfect treat for a hot summer day. We sure enjoyed eating ours. I am sure you will as well.
If you are planning to visit Disneyland this summer, you can cool off with the park's version of this classic ice cream treat! The Mickey Mouse ice cream bars at Disneyland come completely dipped in chocolate. I think the full coating of chocolate helps keep the vanilla ice cream from melting too fast in the sun. And, who can complain about more chocolate? What part of the ice cream bar would you eat first? I always take a bite off the ear. They are irresistible.
You will need:
Vanilla Ice Cream (in a cardboard container)
Bag of Milk Chocolate Chips
Coconut Oil
Serrated Knife
Popsicle Sticks
Wax Paper
Mickey Mouse Cookie Cutter
Cover a cookie sheet in wax paper and place it in the freezer to get it nice and cold. Leave it in the freezer for at least 15 minutes. Also, make sure that your ice cream is frozen completely solid. Put it in the back of your freezer or in your deep freeze. The firmer the ice cream is, the easier it is to cut.
Place the ice cream container sideways on a cutting board. Cut the ice cream into 3/4 inch slices. Use your serrated knife to cut through the cardboard and the ice cream at the same time.
After each slice, peel the cardboard away from the ice cream and use the Mickey Cookie Cutter to cut the Mickey shape into the ice cream. I was able to get two Mickeys per slice.
Quickly place the cut ice cream onto the cold cookie sheet. The wax paper will prevent the ice cream from sticking to the metal pan. Insert a popsicle stick into the bottom center of the cutout. Push it in as far as you can, without ruining the shape. I found that the ice cream melted really fast. So, I started placing the cookie sheet into the freezer between each step to help prevent melting. You will have ice cream scraps left over, that you can use however you please. Root beer floats, anyone?
Once all of your ice cream has been cut, let the shapes set up in the freezer for at least 30 minutes. While they are setting up, make your chocolate dip.
Melt an entire bag of chocolate chips in the microwave for about two minutes on a low setting. Stir the chocolate every 30 seconds to prevent burning. Once the chocolate chips are smooth, add 3 Tablespoons of coconut oil. Stir the chocolate until the oil is combined. Adding oil helps the chocolate to firm up immediately when added to the ice cream. Coconut oil is my favorite, but you could also use olive oil or vegetable oil if you would like.
Stir the chocolate occasionally until it cools to room temperature. You want it to be as cool as possible, but still nice and runny. Don't let the chocolate get firm or you won't be able to dip the ice cream into it.
Dip the ice cream bars into the chocolate, one at a time, and place them onto a clean sheet of wax paper. I took a few out of the freezer at a time, so they stayed nice a cold. It doesn't take very long for the chocolate to set up. You can begin eating your ice cream bars after about 20 minutes in the freezer. If you plan to make the bars more than 2 or 3 hours before eating them, wrap each ice cream bar in plastic wrap after the chocolate sets. This will keep them fresh and prevent freezer burn.
These Mickey Mouse Ice Cream Bars are a perfect treat for a hot summer day. We sure enjoyed eating ours. I am sure you will as well.
If you are planning to visit Disneyland this summer, you can cool off with the park's version of this classic ice cream treat! The Mickey Mouse ice cream bars at Disneyland come completely dipped in chocolate. I think the full coating of chocolate helps keep the vanilla ice cream from melting too fast in the sun. And, who can complain about more chocolate? What part of the ice cream bar would you eat first? I always take a bite off the ear. They are irresistible.
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Leave A CommentNiqueMay 12 2016
My mother has been looking for these everywhere, but no one sells them anymore!! Thanks to you I can make them for her!! :-)