Cover cookie sheet with wax paper and stick it in the freezer for at least 15 minutes. You want that thing COLD. Also, you want to start with really frozen ice cream.

Once ice cream is frozen solid, place the carton sideways on a cutting board and cut the entire carton full of ice cream into 3/4 inch slices using serrated knife.

After each slice, peel away the cardboard and use the cookie cutter to make your Mickeys.

As soon as the Mickeys are cut out, place them on cold cookie sheet and insert popsicle sticks as far as you can without ruining the shape of your Mickey. Because the ice cream melts quickly, you may want to stick them back in the freezer in between cutting your layers.

Once the Mickeys have all been cut out and have their sticks in place, stick them back in the freezer and let them set up for at least 30 minutes.

Melt an entire bag of your favorite chocolate chips for about two minutes on a low setting, stirring every 30 seconds to avoid burning.

Once the chocolate chips are smooth, add 3 tablespoons of coconut oil until the oil and chocolate are combined.

Let the chocolate cool to room temperature while stirring occasionally. You want the chocolate to be cool enough that it doesn't melt your Mickeys and soft enough to dip your ice cream in to cover the ears. When it gets to this point, you are good to start dipping.

Dip your Mickey Mouse ice cream bars one at a time into the chocolate and place them onto a clean sheet of wax paper. The chocolate sets up pretty quickly and you should be good to start enjoying your Mickeys after about 20 minutes in the freezer.