If you’re craving an unbelievably decadent dessert that’s a total show-stopper at any gathering, you’ll fall head over heels for this Buster Bar Ice Cream Cake. Imagine salty roasted peanuts, lush vanilla ice cream, a fudgy, homemade chocolate sauce, and — best of all — that nostalgic chocolate cookie crust. Every bite is a blend of creamy, crunchy, sweet, and salty, and the best part is, this Buster Bar Ice Cream Cake is so simple to make yet always impresses family and friends with its old-school charm and absolute deliciousness!
Ingredients You’ll Need
This irresistible treat comes together with just a handful of everyday ingredients, each one playing a crucial role in making your Buster Bar Ice Cream Cake unforgettable. Don’t skip any — the magic happens when you let them all work together!
- Chocolate sandwich cookies: These classic cookies create a rich, crunchy base that anchors every layer with chocolatey goodness.
- Melted butter: Melts into the cookie crumbs to form a firm, flavorful crust that holds the whole cake together.
- Vanilla ice cream: The creamy, dreamy heart of Buster Bar Ice Cream Cake, offering a cool contrast to the crunchy layers.
- Salted peanuts: These little guys add an addictive salty crunch, perfectly balancing all that sweetness.
- Semisweet chocolate chips: Melt down to create a luxuriously smooth fudge sauce for the top layer.
- Heavy cream: Makes the fudge sauce extra creamy and ensures it sets up just right.
- Powdered sugar: Sweetens and thickens the homemade chocolate sauce for that classic fudge flavor.
- Unsalted butter: Adds silkiness to the fudge, making every slice easy to cut and perfectly decadent.
- Vanilla extract: A splash brings everything together and guarantees your fudge topping is brimming with flavor.
How to Make Buster Bar Ice Cream Cake
Step 1: Crush and Mix Cookies for the Crust
Start by crushing the chocolate sandwich cookies into fine crumbs using either a food processor or by sealing them in a bag and taking out a little stress with a rolling pin. Blend the crumbs with melted butter until they’re evenly moistened — you should have a mixture that looks like delicious, edible sand.
Step 2: Press the Crust
Pour the cookie and butter mixture into a 9×13-inch baking dish. Press it firmly along the bottom to form a solid, even layer. You can use the bottom of a glass to really pack it in, making sure you have a sturdy base for all the luscious layers to come.
Step 3: Add the Ice Cream Layer
Spoon slightly softened vanilla ice cream over the chilled crust. Spread it evenly with a spatula, working quickly so it doesn’t melt too much. This thick, creamy layer is what truly makes this a Buster Bar Ice Cream Cake rather than just another frozen dessert.
Step 4: Sprinkle on the Peanuts
Generously scatter salted peanuts over the ice cream. Their crunch and saltiness are the ultimate secret for balancing all those sweet, creamy notes.
Step 5: Make the Fudge Sauce
Add chocolate chips, heavy cream, powdered sugar, and butter to a saucepan set over medium heat. Stir constantly until the mixture is velvety smooth and just slightly thickened, about 5 minutes. Remove from the heat and stir in vanilla extract. Let the fudge sauce cool to room temperature before moving on — it’s tempting to rush, but patience will save your ice cream from melting into a puddle!
Step 6: Assemble and Freeze
Pour cooled fudge sauce gently over the peanut layer, spreading it all the way to the edges. Cover the whole pan and place it in the freezer for at least 4 hours, until everything is completely set and the flavors have a chance to mingle.
Step 7: Slice and Serve
Before serving, let the Buster Bar Ice Cream Cake sit at room temperature for 5 to 10 minutes — this makes slicing much easier and ensures those perfect, show-off-worthy squares! Dig in and watch everyone’s eyes light up.
How to Serve Buster Bar Ice Cream Cake
Garnishes
Take your presentation to the next level by topping each slice with a swirl of whipped cream, a sprinkle of extra peanuts, or a handful of mini chocolate chips. For an extra-frosty look, a drizzle of chocolate sauce or caramel makes this treat feel like it came straight from a vintage ice cream parlor.
Side Dishes
Since Buster Bar Ice Cream Cake is rich on its own, keep things balance with light, refreshing accompaniments. A platter of fresh berries, simple iced coffee, or even sparkling water with citrus slices pairs beautifully and keeps the meal feeling breezy and special.
Creative Ways to Present
For parties, try assembling the cake in individual mason jars or ramekins for adorable, single-serve portions. Or make a build-your-own sundae bar featuring squares of Buster Bar Ice Cream Cake alongside bowls of toppings so guests can have fun mixing and matching.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, cover the baking dish tightly with plastic wrap or foil, or transfer individual pieces to airtight containers. Stored properly, your Buster Bar Ice Cream Cake will keep its magical flavor and texture in the freezer for up to 2 weeks.
Freezing
This cake was practically made for the freezer! Be sure to let it freeze solid before slicing, and wrap any uneaten portions well to prevent freezer burn. If you plan on making Buster Bar Ice Cream Cake ahead for a party, you can easily freeze it whole — just add garnishes right before serving.
Reheating
No reheating required! Simply let slices thaw for 5 to 10 minutes at room temperature before serving to achieve that perfect, just-soft texture. If the fudge layer is a tad too firm, those extra couple of minutes at room temp will do the trick.
FAQs
Can I use different flavors of ice cream in the Buster Bar Ice Cream Cake?
Absolutely! While classic vanilla is a crowd-pleaser, chocolate, peanut butter, or even coffee ice cream all work wonderfully. Mix and match to find your favorite combination, or try layering half with one flavor and half with another for a fun twist.
How do I crush the cookies without a food processor?
No worries if you don’t have a food processor. Place the cookies in a heavy-duty zip-top bag, seal it, then use a rolling pin (or even the bottom of a heavy pan) to crush them into fine crumbs. It’s oddly satisfying and works perfectly!
My fudge sauce is too thin/thick. How can I fix it?
If your fudge is too thin, simmer it a bit longer on the stove, stirring constantly. For fudge that’s set up a bit too thick, stir in an extra splash of cream to loosen it to a pourable consistency. Letting it cool slightly before pouring is essential for the best texture.
Can I make Buster Bar Ice Cream Cake gluten free?
Yes! Use gluten-free chocolate sandwich cookies for the crust, and double check that all other ingredients (especially the peanuts and chocolate chips) are gluten free. The rest of the recipe remains unchanged and just as delicious.
What’s the best way to cut neat squares for serving?
Run a sharp knife under hot water, wipe dry, then slice through the frozen cake. Repeat between each cut for super-clean edges that make your Buster Bar Ice Cream Cake look straight out of a bakery window.
Final Thoughts
There’s just something downright joyful about a slice of Buster Bar Ice Cream Cake — it brings out the kid in everyone and turns any occasion into a celebration. Don’t wait for summer to treat yourself: grab those simple ingredients and enjoy an easy, homemade dessert that will have everyone asking for seconds!
Print
Buster Bar Ice Cream Cake Recipe
- Total Time: 25 minutes (plus 4+ hours freezing)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the decadent delight of a homemade Buster Bar Ice Cream Cake. This frozen treat layers chocolate cookies, vanilla ice cream, salted peanuts, and a rich hot fudge sauce for a dessert that will impress any crowd.
Ingredients
For the Crust:
- 1 package (14.3 oz) chocolate sandwich cookies (such as Oreos)
- 1/4 cup melted butter
For the Layers:
- 1/2 gallon vanilla ice cream (softened slightly)
- 2 cups salted peanuts
- 1 cup semisweet chocolate chips
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1/4 cup unsalted butter
- 1 teaspoon vanilla extract
Instructions
- Prepare the Crust: Crush the chocolate sandwich cookies into fine crumbs. Mix with melted butter and press firmly into a 9×13-inch baking dish.
- Layer the Ice Cream: Spread softened vanilla ice cream evenly over the crust. Sprinkle salted peanuts on top.
- Make the Fudge Sauce: In a saucepan, combine chocolate chips, heavy cream, powdered sugar, and butter. Cook until smooth and thickened. Stir in vanilla extract.
- Assemble the Cake: Pour the fudge sauce over the peanut layer. Freeze for 4 hours. Serve chilled.
Notes
- Enhance with toffee bits or mini chocolate chips for extra texture.
- Experiment with different ice cream flavors for variety.
- Store leftovers in the freezer for up to 2 weeks.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 450
- Sugar: 30g
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg
