I recently had the opportunity to throw a Disney Side at Home party in cooperation with Disney Parks and MomSelect. We decided to go with a park food theme and one of the recipes I came up with turned out surprisingly well!
Mickey Ice Cream bars are the quintessential Disney park food go-to if you ask me, but we can’t eat them anymore because they aren’t safe for people with nut allergies. I decided to make my own for the party, but Eva doesn’t like ice cream anyway (she rarely has it since it’s hard to get allergy-safe kinds) and we were doing a brunch so serving ice cream bars seemed a little weird. So, I made a cookie version that came out adorable and was really easy to make. (Really!)
The secret to this cookie is that it’s actually a s’more-like snack on a stick so it has the thickness of a Mickey ice cream bar but it’s really a cookie. I used a Mickey Mouse egg ring to get the size I wanted, but you could do this with any cookie cutter.
Lookalike Mickey Ice Cream Bar Cookies (makes 5)
Ingredients and supplies:
— 1 banana, fairly ripe
— 1 Tbsp honey
— 1 package Honey Maid graham crackers
— 1 jar of Marshmallow cream
— 1 Tbsp coconut oil
— 1 bag of chocolate chips (We use Enjoy Life baking chocolate because of Eva’s nut allergies, but you could use a less expensive kind if that isn’t a concern.)
— cookie cutter (I used an egg ring.)
— parchment paper
— cookie sheet
— popsicle sticks
Preheat oven to 350 degrees.
To create the base of the cookie, mash the banana, graham cracker, and honey together in a bowl until you have a paste. It can be a little lumpy, but you want it to be as smooth as possible so it holds together and creates a flat cookie. Once you have your graham cracker paste, lay parchment paper down on the cookie sheet and make cookies by placing the cookie cutter on the parchment and using your fingers to drop a dollop of paste into the cookie cutter, spreading it out to make the shape. When you lift the cookie cutter away, the paste should keep the shape. You don’t want these to be too thick, since they’re more likely to spread out if they are too heavy.
Bake the cookies at 350 degrees for about 20 minutes, checking them to make sure they aren’t getting too brown. Once they seem cookie-ish, take them out and let them cool completely. After the cookies are cool, spread a little marshmallow fluff on the cookie, place a popsicle stick on the fluff, and then cover with more fluff until you have the thickness you want for the cookie. Two tips: (1) place the popsicle stick pretty high on the cookie so you have a very stable base and (2) the marshmallow cream will soften and start to slide around as it warms up, so you might want to place each cookie on a plate in the freezer as soon as the marshmallow is on there.
Freeze the cookies until solid (I left mine for about an hour). Melt the coconut oil in a small pan and add the chocolate chips, stirring constantly until the chocolate is smooth. Use a pastry brush to brush the chocolate over the cookie and return to the freezer. Once the chocolate is cold and set, the cookies are ready to eat!
(I’d tell you how to store them, but they all got eaten at the party so I don’t know. If you make these, they’ll probably never make it to storage. They’re pretty yummy.)