How long can I store Buster Bar Ice Cream Cake in the freezer?

You can store it for up to 2 weeks if tightly wrapped in plastic wrap or stored in an airtight container. Just make sure to prevent freezer burn by sealing it well after each slice.

Can I make Buster Bar Ice Cream Cake gluten-free?

Yes! Simply use gluten-free chocolate sandwich cookies in place of Oreos. Most other ingredients are naturally gluten-free, but always double-check labels — especially the ice cream and chocolate chips.

Is it possible to make this recipe dairy-free?

Absolutely. Swap out the vanilla ice cream with your favorite non-dairy ice cream (like almond, coconut, or oat-based). For the fudge sauce, use dairy-free butter and chocolate chips , and substitute coconut cream for the evaporated milk.

Do I have to use peanuts?

No, you can replace peanuts with almonds, walnuts, cashews, or even sunflower seeds for a nut-free version. Choose based on taste preference or dietary needs — the texture and flavor will still shine through.

Buster Bar Ice Cream Cake – Easy Treat

Name: Buster Bar Ice Cream Cake
Prep time: 30 min
Cook time: 10 min
Total time: 5 h
Cuisine: American
Ingredients: 1 package (14.3 oz) Oreo cookies, crushed; 1/2 cup unsalted butter, melted; 1.5 quarts vanilla ice cream, softened; 1.5 cups dry roasted peanuts; 1/2 cup unsalted butter (for fudge sauce); 2/3 cup evaporated milk; 1.5 cups powdered sugar; 1.5 cups semisweet chocolate chips; 1 teaspoon vanilla extract

Description

This Buster Bar Ice Cream Cake is a delicious no-bake frozen dessert inspired by the classic Dairy Queen Buster Bar. With layers of crushed Oreo crust, vanilla ice cream, crunchy roasted peanuts, and rich homemade fudge sauce, it’s the perfect treat for parties, holidays, or a nostalgic indulgence.

Ingredients

Scale

1 package (14.3 oz) Oreo cookies, crushed
1/2 cup unsalted butter, melted
1.5 quarts vanilla ice cream, softened
1.5 cups dry roasted peanuts
1/2 cup unsalted butter (for fudge sauce)
2/3 cup evaporated milk
1.5 cups powdered sugar
1.5 cups semisweet chocolate chips
1 teaspoon vanilla extract

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Instructions

Crush the Oreo cookies into fine crumbs using a food processor. Combine with melted butter and press into the bottom of a lined 9×13-inch baking pan. Freeze until firm.
Spread half of the softened vanilla ice cream over the crust in an even layer. Freeze for 30 minutes to firm.
Sprinkle the dry roasted peanuts evenly over the ice cream layer. Press gently to help them stick.
To make the fudge sauce, melt butter in a saucepan over medium heat. Add evaporated milk, powdered sugar, and chocolate chips. Stir continuously until smooth and thickened (about 5–7 minutes). Remove from heat and stir in vanilla extract. Let cool slightly.
Pour the cooled fudge sauce over the peanut layer and spread evenly. Freeze again for 30 minutes or until firm.
Spread the remaining ice cream over the top. Smooth out the surface and freeze for at least 4 hours or until completely solid.
Optional: Before serving, sprinkle additional peanuts or drizzle with melted chocolate for garnish. Slice and serve directly from the freezer.

Notes

Allow ice cream to soften just enough for spreading, but not melted.
Let the fudge sauce cool before adding to prevent melting the ice cream layer.
Use parchment paper for easy lifting and slicing.
Store tightly covered in the freezer for up to 2 weeks.

Prep Time: 30 minutes
Cook Time: 10 minutes
Category: Dessert
Method: No-Bake, Frozen
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 520
Sugar: 38g
Sodium: 220mg
Fat: 32g
Saturated Fat: 16g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 3g
Protein: 6g
Cholesterol: 40mg