Happy Friday! With the start of June, it’s officially summer time for me and so I’m kicking it off with these Mickey Ice Cream Sandwiches! These chocolate cookies are great at room temperature or frozen and pair perfectly with your favorite ice cream flavor. I used Hazelnut Fudge Cookie from Van Leeuwen, one of my local ice cream shops!
To me, ice cream sandwiches are a classic summer treat. While I’ll definitely eat them year-round, I always associate them with hot summer days. I typically like a classic ice cream sandwich or ones made with chocolate chip cookies, but for these I was slightly inspired by the ones available at the parks and so the base for this ice cream sandwich is a somewhat classic chocolate cookie. As it’s a pretty standard cookie, it works great with a lot of different ice cream flavors so definitely use your favorite! Some of my favorites for ice cream sandwiches are cookies and cream, mint chocolate chip, and white chocolate raspberry.
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To make the cookies, first combine the cocoa powder, salt, baking powder, and flour in a medium bowl. For these cookies, I used Hershey’s unsweetened cocoa powder so that they have a rich chocolate flavor. In a large bowl, beat the butter, brown sugar, and granulated sugar together until light and fluffy. If you have a stand mixer, you can also use that for this part. Add the eggs and vanilla and beat until combined. On low speed, gradually add the flour mixture and beat until just combined.
Next, divide the dough in half and shape into two disks. Wrap each disk in plastic wrap and place in the refrigerator to chill until firm, about 2 hours.
Once the dough has chilled, unwrap one disk and place it on a lightly floured surface. Let it rest for 5 minutes or so, until it’s slightly softened. Then, roll out the dough to about 1/4 inch thickness. Cut the dough into Mickey shapes using a large Mickey Mouse cookie cutter. For this, I used a cookie cutter I got at Disney World. I sometimes see them available on eBay or Amazon, but there are also other options that will work.
Place the cut out cookies onto a baking sheet lined with parchment paper. Place the baking sheet with the cookies into the refrigerator to chill for about 15 minutes before baking. This will help the cookies keep their shape when baking. Repeat these steps with the second disk of dough.
Bake the cookies at 350 F for 12-15 minutes until the edges are firm. Let the cookies cool on the baking sheet.
When you’re ready to assemble the cookies, start by flipping half of the cookies over. Let the ice cream rest at room temperature until slightly softened. Scoop the ice cream onto one of the flipped over cookies. If needed, use an offset spatula or a spoon to smooth the ice cream around on the cookie. Place a second cookie, right side up, on top of the ice cream and gently press the ice cream sandwich together.
Enjoy these Mickey Ice Cream Sandwiches right away or wrap them in plastic wrap and place in the freezer to enjoy later!
Mickey Ice Cream Sandwiches
Ingredients
Chocolate Cookies
- ¾ cup unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter, room temperature
- 1 cup light brown sugar, packed
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
Filling
- 2 pints ice cream, any flavor
Equipment
- large Mickey Mouse cookie cutter
Instructions
Chocolate Cookies
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In a medium bowl, whisk together the cocoa powder, salt, baking powder, and flour. Set aside.
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In a large bowl, beat the butter, brown sugar, and granulated sugar together until light and fluffy.
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Add the eggs and vanilla and beat until combined, about 30 seconds.
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On low speed, gradually add the flour mixture, beating until just combined.
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Divide the dough in half and shape each half into a disk. Wrap each disk in plastic wrap and place in the refrigerator to chill until firm, about 2 hours.
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Preheat the oven to 350 F. Line two baking sheets with parchment paper.
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Remove one dough disk from the refrigerator and let soften at room temperature, about 5 minutes.
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On a lightly floured surface, roll the dough out to about ¼ inch thickness.
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Cut into shapes using a large Mickey Mouse shaped cookie cutter.
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Place cut out cookies onto one of the prepared baking sheets and then chill in the refrigerator for 15 minutes.
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Prick the cookies in a few places with a fork.
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Repeat these steps with the second dough disk.
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Bake the cookies for 12-15 minutes, until the edges are firm. Let the cookies cool on the baking sheets.
Assembly
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Let the ice cream rest at room temperature until slightly softened.
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Flip one of the Mickey cookies over so that the bottom of the cookie is facing up.
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Scoop the ice cream onto the cookie, using an offset spatula to smooth the ice cream around if needed.
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Place a second cookie, right side up, on top of the ice cream and gently press together.
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Enjoy the ice cream sandwiches immediately or cover them with plastic wrap and place them in the freezer to enjoy later.
Recipe Notes
Adapted from Bon Appetit