A few months ago I made this amazing individual-sized Mickey Ice Cream Cake for a birthday party… It was crazy easy to make and it tasted amazing.

I know I promised the recipe a few months ago and I’m only just now delivering on said promise, but hey, better late then never!

Below is the recipe I used to make my cakes. The recipe was designed for a full-sized cake served in a springform pan, so the amounts match that.

When I did this, I only wanted to make 5 mini-cakes, so I halved the amount. I’d suggest you do the same if you’re doing mini-cakes for anything short of a major Army, otherwise you’ll have more ice cream then mouths for cake.

The other thing to know is that to make the cake, I did use my trusty Mickey shaped sandwich cutter as the mold for the cake. I happen to have four of them, so I could do four at a time. The sandwich cutters are available all over the place, including the Disney Store (currently out of stock) and Ebay.

Keep in mind, I paid $4.95 each at Disney World. If you really want them, I’d order them from Disney’s merchandise line directly. This can be done with regular cookie cutters, but the cake will be shallower but much wider, which honestly may be better for some.

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Mickey’s Ice Cream Cake

  • 1 (16 ounce) package chocolate graham crackers
  • 1 cup of butter, melted
  • 1/2 cup white sugar
  • 1/2 gallon vanilla ice cream, softened
  • 1/2 cup milk
  • 2 (3.4 ounce) packages instant chocolate pudding mix
  • Chocolate syrup, for decoration

Mickey Mouse sprinkles (found in the party section at Wal*Mart), for decoration

See also  Magic Cookie Bars – Roaring Forks and Riverside Mill

To make crust, combine crackers, butter, and sugar in a small bowl. Place the Mickey cutter (lightly greased, if desired) on a cookie sheet or plate that’s lined with parchment paper or lightly buttered (to prevent sticking).

Using the Mickey sandwich cutter as a mold, press the graham cracker mix evenly onto the bottom of the mold. Put in freezer until ready to use.

While the crust is setting, in a large bowl, combine the ice cream and milk with an electric mixer until very well mixed (there should be no standing milk anywhere in the bowl). Blend in the pudding mix until thoroughly mixed.

Remove the Mickey crust molds from the freezer. Either pour or spoon ice cream mixture into the mold until half or 3-quarters full. Freeze at least 4 hours or overnight.

To serve, remove from freezer and run a small knife around the edges of the cake and sandwich cutter. Gently push ice cream free of the mold using a spoon, starting with the ears, using even pressure around the cake so as to release the cake from the mold evenly.

Place on a plate for serving. Drizzle with chocolate syrup and finally top with Mickey jimmies, if desired.  Serve immediately.

Full recipe makes one cake (follow directions above, using a springform pan in place of the mold), half recipe makes up to 6 mini-cakes.

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Trust me, it sounds more complicated then it is, and the results are far worth it.


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