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
Scale
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
