By far, my most favorite treat when I go to the theme parks is the chocolate covered ice cream bar shaped like a Mickey head. It has the perfect ratio of chocolate coating-to-ice cream. The first bite when I break the shell is the most satisfying. I’ve been sharing my love of these ice cream bars with Tyler, and he’s thoroughly hooked.
Since I’ve made Klondike-type bars already, I thought that Mickey shaped bars would be easy. Luckily, they were! I can’t wait to experiment with different ice cream flavors. There is a lot of unused ice cream after cutting out the shapes – I just added the leftovers back to the original ice cream container.
One thing I’ve noticed when I make ice cream bars is that I usually get a few leaks on the surface (see below.) I usually patch them up by first wiping off the ice cream with a paper towel. Then I brush the leaky spots with a bit more of the chocolate. The leaks usually disappear after the second dip, and the surface smooths out as well.
- Line a 9x9” baking pan with waxed paper, making sure the waxed paper goes up the sides of the pan by about 1 inch. Pour softened ice cream into lined baking pan, spreading evenly and smoothing out the top. Freeze until solid, about 1 hour.
- Lift ice cream out of the baking pan and cut into four Mickey shapes. Place ice cream cutouts on a waxed paper-lined baking sheet. Insert a popsicle stick into the bottom of each cutout. Place ice cream back in the freezer.
- For the shell: Melt chocolate in the top of a double boiler over simmering water until completely melted. Stir in the coconut oil. Pour into a deep, bowl. Let cool to room temperature. Line a second baking sheet with waxed paper. Dip ice cream in chocolate and place on clean waxed paper. Freeze for 20 minutes. Patch up any leaks with by brushing over them with some of the chocolate. Dip ice cream squares again, transferring them to a baking sheet lined with clean waxed paper. Freeze until solid.
- Note: For better results, freeze the baking sheets before placing ice cream squares on them. Always transfer ice cream to clean waxed paper. To avoid drips, place them on the waxed paper furthest from you first.
To soften ice cream: place in the bowl of a stand mixer with the paddle attachment. Whip ice cream on medium speed until it reaches a soft-serve consistency.