Looking for a magical and wholesome summer treat your kids will love? These Mickey Nice Cream Pops are naturally sweet, dairy-free, and made with nourishing ingredients. Shaped like everyone’s favorite mouse and dipped in decadent dark chocolate, they’re a fun and freezer-friendly snack that’s as adorable as it is delicious!
Why You'll Love These Mickey Nice Cream Pops
Naturally sweetened with bananas – no refined sugar
Dairy-free and gluten-free
Fun for Disney-themed parties or summer playdates
Customizable – swap peanut butter for almond or sunflower seed butter
Easy to make ahead and store in the freezer
Tips for the best Mickey Nice Cream Pops
Use ripe bananas for the sweetest flavor.
Don’t skip the second freeze — it helps the sticks stay in place during dipping.
Let the frozen dish sit on the counter for 5–10 minutes if the cookie cutter doesn’t go through easily.
For extra fun, drizzle with additional chocolate or top with natural sprinkles before the chocolate hardens.
FAQs
Q: Can I use other shapes besides Mickey Mouse?
Absolutely! Any sturdy metal cookie cutter will work, but Mickey adds that extra Disney magic. This set of Mickey cookie cutters has 5 sizes.
Q: What’s the best way to melt the chocolate?
Use a microwave-safe bowl and melt in 30-second increments, stirring in between. You can also melt it on the stove using a double boiler.
Q: Can I make this nut-free?
Yes! Use sunflower seed butter or another nut-free alternative, and choose a nut-free milk like oat or rice milk.
Other Ice Cream Recipes To Make:
These Mickey Nice Cream Bars are a fun copycat of a childhood favorite! Whether you’re making them for a summer treat or Disney party, they’re sure to be a hit. Enjoy!
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Mickey Nice Cream Pops
Ingredients
- 5 small ripe bananas
- 1/2 cup nut milk almond, cashew, or oat milk work well
- 2/3 cup cacao powder
- 2/3 cup natural peanut butter
- 1 tsp vanilla extract
- 1 cup dark chocolate melted
Instructions
- In a blender or food processor, blend the bananas, nut milk, cacao powder, peanut butter, and vanilla until smooth and creamy.
- Pour the mixture into a 9x13 glass dish and freeze for at least 4 hours, or until solid.
- Let the dish sit at room temperature for a few minutes if needed, then use a metal Mickey Mouse cookie cutter to cut out 6–8 shapes from the frozen nice cream.
- Place the Mickey shapes onto a parchment-lined baking sheet and gently insert a popsicle stick into each one. Freeze again for 30 minutes to firm up.
- Dip each frozen Mickey pop into the melted dark chocolate, tap off any excess, and lay back onto the parchment-lined baking sheet.
- Enjoy immediately or store in the freezer for a magical frozen treat anytime!
