Here’s a delicious and easy Buster Bar Ice Cream Cake recipe inspired by Dairy Queen’s famous treat. It layers chocolate, peanuts, fudge, and ice cream for the perfect frozen dessert!
Buster Bar Ice Cream Cake Recipe
Ingredients:
• 1 package Oreo cookies (about 36 cookies)
• 1/2 cup (1 stick) butter, melted
• 1/2 gallon vanilla ice cream (softened slightly)
• 1 1/2 cups salted peanuts (or chopped peanuts)
• 1 jar hot fudge sauce (or make homemade, recipe below)
• Optional: whipped topping or Cool Whip for garnish
Homemade Hot Fudge Sauce (optional but recommended):
• 1 cup semisweet chocolate chips
• 1 (14 oz) can sweetened condensed milk
• 2 tbsp butter
Directions: In a saucepan over low heat, melt chocolate chips, condensed milk, and butter until smooth. Stir constantly. Cool to room temperature before using on the cake.
Instructions:
1. Crush Oreos in a food processor or zip-top bag until fine crumbs. Mix with melted butter.
2. Press the Oreo mixture into the bottom of a 9×13 inch pan to form the crust. Freeze for 15 minutes.
3. Spread softened vanilla ice cream evenly over the crust. Place back in freezer for 30 minutes to firm up.
4. Sprinkle peanuts over the ice cream layer.
5. Pour cooled fudge sauce evenly over the peanuts. Spread gently if needed.
6. Freeze the entire cake for at least 4 hours or overnight for best results.
7. Optional topping: Add dollops of whipped cream or Cool Whip just before serving.
8. To serve, let sit at room temperature for 5–10 minutes to soften slightly, then slice and enjoy!
Let me know if you want a peanut-free or chocolate variation!