Oh boy, it’s time for ice cream!
When I was little, my brothers, sister, and I used to get a little treat every night before bed. I especially looked forward to the nights we had ice cream shaped like animals. So as soon as I saw the new Mickey Molds that are part of the Disney Eats line, I thought it would be fun to recreate them—but in a magical and healthy way. Thus, Vegan Mickey Ice Cream was born.
This no-churn recipe is dairy-free, using cashews to give it a super creamy texture just like regular ice cream. It starts with a delicious vanilla base great for adding your favorite add-ons. I made three flavor variations—chocolate and vanilla swirl, berries and cream, and hidden Mickey chocolate chip.
Little ones will scream with delight for this easy and delicious ice cream treat!
For more Disney magic, try this Mickey Paint Marbling craft:
Vegan Mickey Ice Cream
- 3/4 Cup raw cashews
- 1/4 tablespoon + 1 pinch sea salt
- 1 1/2 Cups water
- Mickey Template (optional)
- Cardstock (optional)
- Wax paper
- 1/4 Cup dark chocolate chips
- 1/4 Tbsp coconut oil
- 2 cans full-fat coconut milk
- 2 tablespoons vanilla extract
- 2-4 Tbsps maple syrup or honey
- Mickey Silicone Mold Set
- 1/4 Cup frozen berries (I used raspberries)
- 1 Tbsp cocoa powder
- Sprinkles (optional)
Add 1/4 tablespoon sea salt and water to a medium bowl. Stir to dissolve. Add the cashews, cover with a thin kitchen towel, and allow them to soak for at least 2 hours on the counter. (This will help them break apart once they’re blended.)
While the cashews are soaking, you can make your Mickey chocolate chips. To draw by hand, skip ahead. For an accurate Mickey shape, download and print the template (I reduced the size to make small enough shapes). Place the template under a piece of wax paper.
Add the dark chocolate chips and coconut oil to a heatproof bowl and microwave in 30-second intervals, at 50% power, stirring between each interval until smooth. Use a toothpick to draw the Mickey shapes onto the wax paper, using the template as a guide. Allow the designs to set while you make the ice cream. You can save any of the leftover chocolate to drizzle onto the shapes before eating. It’ll harden quickly on the frozen ice cream to form a chocolate shell.
Once the cashews are done soaking, drain the water and rinse them until the water coming off is clear. Set aside.
Next, add 1 can of the coconut milk to a small saucepan. Scoop just the solid part out of the second can (I like to save the extra liquid for smoothies), and heat over medium until they are both combined and the coconut milk comes to a simmer.
Remove from the heat and carefully transfer the coconut milk to a high-speed blender. Add the vanilla extract, pinch of salt, sweetener of choice, and the soaked cashews. Blend on high for 1 minute (watch that the lid is secure, especially since you’re working with hot liquid).
Divide the vanilla ice cream base evenly among 3 small bowls. Place your silicone molds on a baking sheet lined with parchment paper.
To make the berries and cream ice cream shapes, add 1 bowl of the vanilla ice cream base back to the blender along with 3 tablespoons of the frozen fruit and blend just for a few seconds until the fruit begins to combine.
Use a spoon or small measuring cup to pour it into a mold about 3/4 of the way. Add some leftover frozen fruit to the top.
To make the vanilla and chocolate swirl ice cream, divide 1 of the bowls in half. Stir the cocoa powder into 1 until combined.
Pour the vanilla flavor into the mold filling about 1/2 the way, and then add the chocolate flavor with a spoon. Use a toothpick or butter knife to swirl the 2 colors together.
To make the hidden Mickey chocolate chip ice cream, pour the vanilla ice cream base into your third mold, filling it 3/4 full. Carefully remove your Mickey chocolate chips from the wax paper and place them on top.
Transfer the baking sheet to your freezer for 4-6 hours, or overnight, to fully set the ice cream. When you are ready to eat them carefully remove the molds, allow the ice cream to soften about 5-10 minutes, add a drizzle more of chocolate, some sprinkles, and enjoy!