Happy Ice Cream Day! Ice cream is one of my favorite treats and I couldn’t pass up an opportunity to celebrate today! Ice cream is a pretty typical dessert in my house as we love trying new flavors. However, I also love a good ice cream bar and there’s nothing quite like a Mickey bar. I won’t be at a Disney park for awhile so I made my own Mickey Ice Cream Bars to feel a little bit of magic at home. Inspired by the ones in the park, these Mickey Ice Cream Bars are a classic vanilla ice cream with a semisweet chocolate coating. If you close your eyes when you eat one, you can almost imagine you’re on Main Street USA!
These ice cream bars are pretty straightforward to make; however, they do require a few hours of chill time. You’ll also need to work quickly when you’re cutting the ice out and dipping the bars in chocolate.
To start, take a pint of ice cream and let it soften slightly. I was going for a classic Mickey bar so I used a classic vanilla from Adirondack Creamery. But you could use whatever kind of ice cream you’d like. I’d love to make these again with a chocolate or mint chip ice cream!
While the ice cream is softening, line a square or rectangle baking pan with plastic wrap. I used an 11×7 pan, because that’s what fit in my freezer, but you can use any square or rectangle pan. Spread the ice cream into the prepared pan, aiming to have an ice cream layer about 1-inch thick. If the layer doesn’t fill the entire pan (like mine) use the excess plastic wrap to create an edge and cover the ice cream. Place back in the freezer for at least 1 hour.
Line a small baking sheet with plastic wrap and remove the re-frozen ice cream from the freezer. Cut into Mickey shapes using a small or medium Mickey cookie cutter. You could also use a larger cutter, you’ll just have less bars and it might be harder to coat in chocolate. Place the cut-out ice cream shapes on the baking sheet and stick a popsicle stick into the bottom. Return the ice cream to freezer for another hour. You’ll need to work quickly as the ice cream will start to melt. If things start to melt, you can always cut the ice cream, put it back in the freezer for 5-10 minutes and then add the popsicle sticks.
For the chocolate coating, combine the semisweet chocolate and canola oil in a heat-safe bowl or double boiler. I used two semisweet baking bars from Ghirardelli and melted them in a small doubler boiler. Once the chocolate is smooth, remove it from the heat and let it cool until it’s lukewarm. You don’t want it to be too hot as it will melt the ice cream.
Dip the bars, one at a time, into the chocolate. Remove any excess chocolate with a spatula or a gentle shake. Place dipped bars back onto the baking sheet and in freezer for 30 minutes or until the chocolate has hardened. After the chocolate has hardened, enjoy the Mickey Ice Cream Bars immediately or wrap them each in plastic wrap and keep in the freezer until you’re ready to eat them.
Enjoy!
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Mickey Ice Cream Bars
Ingredients
Mickey Ice Bars
- 1 pint vanilla ice cream (or your favorite ice cream)
- 8 oz semi-sweet chocolate, broken into pieces
- 1 tablespoon canola oil
Equipment
- small Mickey shaped cookie cutter
- popsicle sticks
- double boiler
Instructions
Mickey Ice Cream Bars
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Press a large piece of plastic wrap into a square or rectangle baking pan. Make sure to press the plastic wrap into the corners and leave an overhang on one side of the pan.
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Scoop the ice cream into the pan and use the back of a spoon or spatula to press the ice cream into a 1-inch layer. Most likey, you won’t fill up the whole pan. Fold the extra plastic wrap over the ice cream to cover it. Place in the freezer to chill for at least 1 hour.
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Line a baking sheet with plastic wrap. Remove the ice cream layer from the freezer. Use the Mickey cookie cutter to cut the ice cream. Place the cut-out ice cream onto the prepared baking sheet and place a popsicle stick into the bottom of each bar. Cover the baking sheet with plastic wrap and place back in the freezer for at least 1 hour.
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Place the chocolate and oil in a heat-safe bowl or double boiler over a simmer pot of water. Make sure the bowl does not touch the water. Melt the chocolate, stirring until smooth. Remove the chocolate from the heat and let cool, stirring occasionally, until it’s lukewarm, about 15 minutes.
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Remove the bars from the freezer and dip each bar in the chocolate, covering all sides. Remove excess chocolate from the bars and place back on the baking sheet. Chill in the freezer until the chocolate has hardened, at least 30 minutes.
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After the chocolate has hardened, enjoy the bars or wrap the bars in plastic wrap and place back in the freezer until ready to eat.
Recipe Notes
Adapted from Williams-Sonoma