Go Back
–+ servings
Buster Bar Ice Cream Cake

Irresistible Buster Bar Ice Cream Cake for Easy Summer Treats

This Buster Bar Ice Cream Cake is a delightful no-bake dessert that layers vanilla ice cream, fudge, and peanuts.
Print Recipe Pin Recipe
Prep Time 15 minutes
Freezing Time 3 hours
Total Time 3 hours 15 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base Layer
  • 2 cups Chocolate Graham Crackers Can use crushed Oreos for deeper flavor.
For the Ice Cream Layers
  • 1 quart Vanilla Ice Cream Can substitute with chocolate or strawberry.
For the Topping and Mix-Ins
  • 1 cup Hot Fudge Sauce Homemade or store-bought.
  • 1 cup Red Skin Peanuts Substitutes include almonds or walnuts.
  • 1/2 cup Magic Shell Chocolate Coating Can use melted chocolate mixed with coconut oil.

Equipment

  • 9x13-inch baking dish

Method
 

Step-by-Step Instructions
  1. Soften the vanilla ice cream at room temperature for 10-15 minutes.
  2. Line the bottom of a 9x13 inch baking dish with chocolate graham crackers.
  3. Scoop half of the softened ice cream over the cracker layer and spread evenly.
  4. Drizzle the hot fudge sauce over the ice cream layer.
  5. Sprinkle half of the red skin peanuts over the fudge layer.
  6. Smooth the remaining half of the vanilla ice cream over the peanuts.
  7. Sprinkle the remaining peanuts on top and drizzle with Magic Shell chocolate coating.
  8. Cover and freeze for at least 3 hours until firm.
  9. Slice into squares and serve immediately.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 400IUCalcium: 150mgIron: 1mg

Notes

For best results, ensure ice cream is just soft enough to spread. Wrap tightly for storage to prevent freezer burn.

Tried this recipe?

Let us know how it was!