Preheat oven to 350 F. Spray pans with cooking spray and line bottoms with parchment paper.

In a large bowl, combine sugar, flour, cocoa powder, baking soda, and baking powder.

Add in eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes.

Stir in boiling water (batter will be thin and runny).

Pour into prepared cake pans.

Bake 25-30 minutes or until toothpick inserted in center comes out clean.

Cool 10 minutes in the pans before transferring to a cooling rack.

Once cooled completely, cut out four circles from the 9-inch cake using the 3-inch cutter.

Wrap each cake in wax paper and place in freezer bags. Freeze for at least 8 hours.

Place ice cream pints on counter and let soften and line 6-inch cake pans with wax paper.

Using a small spatula or spoon, place 1 pint of ice cream in each of the 6-inch cake pans and press down so it fills out the pan. Transfer wax paper wrapped ice cream to a freezer bag or freezer safe container.

Lay a sheet of wax paper on the counter and place the third pint of ice cream inverted on top. Remove the container and cut 2 circles of ice cream using the 3-inch cutter.

Wrap each ice cream circle in wax paper and place in a freezer bag or freezer safe container.

Freeze all ice cream layers for at least 8 hours.

Just before you’re ready to assemble and decorate the cake, make the frosting.

On medium speed, beat butter until light and fluffy, about 2 minutes.

Add in marshmallow fluff and beat on low speed until just combined, about 30 seconds.

Gradually add in sugar and vanilla and beat on medium speed until fluffy. Make sure not to overbeat the frosting as it will become tough.

Separate into two bowls. Add black food coloring to one bowl and mix until it is a dark grey.

To make the black buttons, take a small amount of the grey icing and dye it black. Place into a piping bag with a round tip.

Remove cakes from freezer. Using a serrated knife, Trim the tops off the cakes so they are level. Place one of the 6-inch cakes onto the plate or platter you will be serving the cake on. Place the rest back in the freezer.

Remove the ice cream layers from the freezer and unwrap them. Place the cookies and cream layer on top of the cake and the vanilla layer on top of the of the cookies and cream layer. Using a spatula, press the ice cream layers together.

Go around the perimeter of the cake with a sharp knife to make sure all of the layers are the same size and all of the sides are smooth. Place the cake back into the freezer for 10 minutes.

Remove the four 3-inch cakes and ice cream layers from the freezer. Unwrap the cakes and ice cream and place two of the 3-inch cakes next to each other on a cutting board or flat plate. Place the ice cream on top of each of the cakes and then place the remaining two cakes on top of the ice cream layers.

Go around the perimeter of each cake with a sharp knife to make sure all of the layers are the same size and all of the sides are smooth. Place cakes back into the freezer for 10 minutes.

Remove all of the cakes from the freezer. Place the two 3-inch cakes at the top of the larger cake to make Mickey’s ears. Make sure the ears are close to the larger cake.

Using an icing spatula, frost the ears and the top half of the cake with grey frosting. If the ice cream begins to melt and the frosting won’t stick, place the cake back into the freezer for 5-10 minutes.

Once the ears and top are frosted, frost the bottom half of the cake with the white frosting.

Place the cake back into the freezer for 15 minutes.

Remove and add the black button decoration.

Cover or place cake into a cake container and freeze for 3-5 hours. Keep in freezer until ready to serve.