Buster Bar Ice Cream Cake
The Buster Bar Ice Cream Cake is a layered frozen dessert featuring a crunchy Oreo cookie crust, creamy vanilla ice cream, rich fudge sauce, and salty peanuts. Inspired by the Dairy Queen classic, this homemade version combines sweet, salty, and crunchy textures for a delicious treat that’s perfect for parties, summer gatherings, or an indulgent family dessert.
Equipment
- 9×13-inch baking dish or pan
- Mixing bowl
- Ice cream scoop or spatula
- Measuring Cups
- Plastic wrap or foil
- Freezer
Ingredients
- 10 –14 fudge-covered chocolate graham crackers crushed (or substitute with crushed chocolate cookies)
- 1 gallon about 3.8 L premium vanilla ice cream, slightly softened
- 14 –16 oz about 1¾–2 cups thick hot fudge sauce
- 1½ cups salted dry-roasted peanuts or red-skin peanuts
- 7 –8 oz about ¾–1 cup chocolate shell topping (such as “Magic Shell”)
Instructions
Prepare the Crust Base
- Crush the fudge-covered graham crackers or cookies into coarse crumbs (a food processor or ziplock bag + rolling pin works well). Evenly press the crumbs into the bottom of a 9×13-inch pan to create a firm base.
Add the Ice Cream Layer
- Scoop the softened vanilla ice cream over the crust and gently spread it into an even layer using a spatula. Place the pan in the freezer for 30–60 minutes until the ice cream is firm.
Pour the Fudge Sauce
- Gently warm the hot fudge sauce just until pourable (not hot). Pour it evenly over the frozen ice cream layer and spread it out with a spatula. Return to the freezer for 15–20 minutes.
Sprinkle the Peanuts
- Once the fudge layer is slightly firm, scatter the dry-roasted peanuts evenly on top for a salty crunch.
Finish with Chocolate Shell & Freeze
- Drizzle the chocolate shell topping over the peanuts. It will harden on contact with the cold surface. Cover tightly with plastic wrap or foil and freeze for at least 6 hours, preferably overnight, before slicing and serving.