Remove the cardboard packaging from the ice cream. With the ice cream block standing, slice it into thirds, placing each third on a parchment covered baking sheet

Using a Mickey Mouse shaped cookie cutter* (or cookie cutter of your choice), cut the shape into each slice of ice cream. Lift the cookie cutter over to another parchment lined baking sheet.

Carefully shake the cookie cutter at an angle so the bottom of the ice cream comes out, but the top stays in. Insert the stick and remove the cookie cutter. Repeat with the remaining ice cream bars.

Freeze the bars for 2-3 hours until the stick is firmly in the ice cream bar.

Place the chocolate chips and 4 tablespoons of coconut oil in a microwave safe bowl. Microwave at 50 percent power for 30 seconds. Remove and stir. Repeat these steps until the chocolate is completely melted. It should be thin. If the mixture is too thick, stir in more coconut oil.

Place the chocolate in a tall container that is wide enough to dip the ice cream bar.

Holding the Mickey bar upside down, dip it in the chocolate. Remove it and let the extra chocolate drip back into the container. Because of the high fat in the coconut oil, the chocolate should harden quickly when it comes into contact with the cold ice cream.

Place the ice cream bars back on the baking sheet and freeze until ready to serve.