Go Back
Buster Bar Ice Cream Cake
Laura

Buster Bar Ice Cream Cake

Layers of vanilla ice cream, hot fudge, crunchy peanuts and chocolate shell on a chocolate graham cracker crust. This homemade Buster Bar Ice Cream Cake tastes just like Dairy Queen.
Print Recipe Pin Recipe
Prep Time 20 minutes
freezing time 4 minutes
Total Time 4 hours 20 minutes
Servings: 24 pieces
Course: Dessert
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 10 whole chocolate graham crackers
  • 1 gallon vanilla ice cream slightly softened
  • 14 ounce hot fudge sauce room temperature
  • 1 1/2 cups red skin peanuts
  • 7.5 ounce Magic Shell chocolate coating

Equipment

  • 9x13 inch baking dish
  • Spatula
  • sharp knife

Method
 

  1. Arrange chocolate graham crackers in a single layer on the bottom of a 9x13 inch dish, breaking to fit edges.
  2. Let vanilla ice cream soften on counter for 10-15 minutes until spreadable.
  3. Spread half the ice cream over graham crackers in an even layer using a spatula.
  4. Pour hot fudge sauce over ice cream and spread gently into an even layer.
  5. Sprinkle half the red skin peanuts over the fudge layer.
  6. Add remaining ice cream on top, pressing down to seal in fudge and peanuts.
  7. Scatter remaining peanuts evenly over the top.
  8. Drizzle Magic Shell chocolate coating over the top, working quickly since it hardens fast.
  9. Freeze for at least 4 hours before slicing. Run knife under hot water and wipe dry between slices for clean cuts.

Notes

  • Let ice cream soften just enough to spread, about 10-15 minutes on the counter
  • Keep fudge sauce at room temperature so it spreads without melting the ice cream
  • Work quickly when drizzling Magic Shell since it hardens on contact
  • Freeze the cake uncovered for the first hour to set the topping, then cover with foil
  • Store covered in freezer for up to 2 weeks