Description
This Buster Bar Ice Cream Dessert is a rich, layered frozen treat featuring a crunchy Oreo crust, creamy vanilla ice cream, salty peanuts, and a smooth homemade chocolate fudge topping finished with whipped topping.
Ingredients
Scale
- 36 dark chocolate Oreo cookies (about 12.2 oz each pack, use 2 packs total)
- 6 tablespoons unsalted butter, melted
- 1 1/2 quarts vanilla ice cream, slightly softened
- 1 heaping cup Spanish peanuts, roughly chopped
- 1 3/4 cups confectioners’ sugar
- 12 ounces evaporated milk (1 can)
- 1 cup semisweet chocolate chips
- 1/2 cup unsalted butter (for fudge sauce)
- 1 teaspoon pure vanilla extract
- 12 ounces whipped topping (such as Cool Whip)
- 3 Oreo cookies, crushed (for topping)
Instructions
- In a saucepan over medium heat, combine confectioners’ sugar, evaporated milk, chocolate chips, and 1/2 cup butter. Stir frequently until melted and smooth. Bring to a low boil and cook for 8 minutes, stirring constantly. Remove from heat, stir in vanilla extract, and let cool completely for about 1 hour.
- Add 36 Oreo cookies to a food processor and pulse into fine crumbs. Add melted butter and pulse again until fully combined.
- Press the cookie mixture firmly into the bottom of a 13×9-inch baking dish to form an even crust. Place in the freezer to chill while the fudge cools.
- Once the crust is firm, spread the softened vanilla ice cream evenly over the crust using a spatula.
- Sprinkle the chopped peanuts evenly over the ice cream layer.
- Pour the cooled fudge sauce over the peanut layer and spread evenly. Freeze for 1 to 2 hours until the fudge is set.
- Spread the whipped topping evenly over the fudge layer and sprinkle with crushed Oreo cookies.
- Cover the dish with foil and freeze for at least 4 hours or overnight until firm.
- Before serving, let sit at room temperature for 5 minutes, then slice using a knife dipped in hot water for clean cuts.
Notes
- Allow the fudge sauce to cool completely before adding to prevent melting the ice cream.
- Soften ice cream slightly for easier spreading but avoid letting it melt too much.
- Use a hot knife for clean slices when serving.
- This dessert is best made a day ahead for optimal texture and flavor.
- Store leftovers tightly covered in the freezer for up to 1 week.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake/Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 512 kcal
- Sugar: 43 g
- Sodium: 298 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 56 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 61 mg