Description
This Buster Bar Ice Cream Cake is a rich, creamy, and crunchy no-bake dessert inspired by the Dairy Queen classic. Layers of Oreo crust, vanilla ice cream, salted peanuts, and homemade fudge sauce make this frozen treat a must-have for parties or summer gatherings.
Ingredients
Scale
- 1 package Oreo cookies (crushed)
- ½ cup melted butter
- ½ gallon vanilla ice cream (slightly softened)
- 2 cups salted peanuts, divided
- 1 (12 oz) jar hot fudge sauce or homemade (see below)
- 1 cup semi-sweet chocolate chips
- ⅔ cup evaporated milk
- ½ cup sugar
- ¼ cup butter
- 1 tsp vanilla extract
Instructions
- Make the Crust: Mix crushed Oreos and melted butter. Press into a 9×13-inch pan and chill.
- Layer the Ice Cream: Spread ice cream over crust, sprinkle with 1 cup peanuts, freeze until firm.
- Make the Fudge Sauce: In a saucepan, boil chocolate chips, evaporated milk, sugar, and butter for 8 minutes, stirring often. Remove from heat, add vanilla, and let cool.
- Add the Fudge Layer: Pour cooled fudge sauce over frozen layer, sprinkle remaining peanuts on top.
- Freeze: Freeze for 4+ hours. Cut into bars and serve frozen.
Notes
- You can swap the peanuts for crushed almonds, cashews, or go nut-free if needed. Make it ahead and store covered in the freezer for up to 2 weeks. A hot knife helps slice the frozen bars cleanly.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: No-Bake, Freezer
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 420kcal
- Sugar: 28g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg