Why order from Dairy Queen when you can make a copycat homemade ice cream cake with big Buster Bar flavor?
Crazy for Homemade Ice Cream Cake!
- Birthday cakes are no match for no-bake Buster Bar ice cream cakes. So rich, cool, and chocolatey.
- This easy recipe for ice cream cake with an Oreo cookie base topped with vanilla ice cream, peanuts and a layer of fudge sauce, is as much fun to make as it is to eat.
- No batters to mix, no pans to prep, and the oven stays off. Buster bars are like a fancy ice cream sandwich that can be customized to match the occasion.
- Chocoholics everywhere love this cold and creamy, decadent treat with layers of chocolate, vanilla, and peanuts with a gooey, chocolate fudge topping.
What’s in a Buster Bar Ice Cream Cake?
- Ice Cream: This copycat version stays true to vanilla ice cream, but you could use any flavor that matches the moment. Experiment with other flavors such as mint chip, coffee, strawberry, or Neapolitan (layers of chocolate, vanilla, and strawberry).
- Cookie Crust: Whole Oreo cookies are the standard in this recipe, but you can use a chocolate pie crust if time is short. Try different cookies like graham crackers (as in my Key lime pie), crushed Nilla Wafers, Nutter Butters, or homemade ginger cookies.
- Fudge Sauce: Four-ingredient fudge sauce takes minutes to make on the stovetop with basic pantry ingredients. For the best results, make it a day ahead so it’s chilled when ready to spread in Step 2.
- Nuts: Dry-roasted peanuts stay crunchier longer than regular peanuts, but other nuts like walnuts, pecans, almonds, or pistachios can be toasted and used instead. I love to use salted peanuts because they make the sweet layers really pop. You can buy them roasted or, simply toss unroasted nuts in a dry sauté pan until they’re barely fragrant and lightly browned. Let them cool completely before using, or they’ll cause the ice cream layer to melt during assembly. Swap out allergy-prone nuts for chocolate chips or chunks of broken cookies.
- Variations: You could top the ice cream layer with sliced bananas or strawberries before adding the peanut topping. Or maybe spread swirls of peanut butter, Nutella, or your favorite fruit jam or preserves over the ice cream for an extra layer of sweet and creamy goodness. Use your favorite ice cream flavor. How about a mocha cake with coffee ice cream? Yum!
How to Make an Ice Cream Cake
- Blend crushed cookies with butter and press into a prepared pan.
- Make fudge sauce (full recipe below) and cool completely.
- Cover the cookie crust with slices of vanilla ice cream and evenly sprinkle on peanuts.
- Top with fudge sauce, cover, and freeze overnight.
- Slice into desired servings and serve immediately.
Slice, Save, and Savor!
- Or maybe don’t slice! Instead, make individual Buster Bars using muffin tins with paper liners. Place a whole Oreo cookie on the bottom and assemble per the recipe directions. Keep them in the freezer for last-minute summer snacking or sleepovers.
- For easier and cleaner slicing right out of the freezer, use a long, thin-bladed knife. Between slices, wipe and dip the blade in hot water.
- Freeze extra slices of Buster Bar Ice cream cake in an airtight container for up to 1 month.
More Creamy Treats To Try
Did you make this Buster Bar Ice Cream Cake recipe? Leave a comment and rating below!
Buster Bar Ice Cream Cake
This homemade ice cream cake recipe is decadently delightful, with a crunchy Oreo cookie base topped with ice cream and a rich fudge sauce.
Equipment
Ingredients
Crust:
- 1 pound chocolate sandwich cookies crushed (Oreos)
- ½ cup butter melted
Fudge Sauce:
- 1¾ cups powdered sugar
- 12 ounces evaporated milk one 12 oz. can
- 1 cup chocolate chips semisweet
- ½ cup butter
- 1 teaspoon vanilla extract
Ice Cream:
- ½ gallon vanilla ice cream 1 small box (can be slightly more or less)
- 2 cups dry roasted peanuts whole or chopped
Instructions
Crust:
- Line 9×13 inch dish with plastic wrap overlapping on all sides.
- Combine crushed cookies (I use a food processor) and melted butter. Press into bottom of prepared dish. Chill 1 hour in freezer.
Fudge Sauce:
- Over medium heat, mix together powdered sugar, evaporated milk, chocolate chips, and ½ cup butter. Bring to a boil, stirring constantly, and boil for 8 minutes. It may seem like it will not come together, but with constant stirring, it works perfectly at 8 minutes.
- Remove from heat and stir in vanilla. Cool completely.
Assembly:
- Remove ice cream from box and slice into ¾ inch slices*. Add on top of the crust, fill gaps, and smooth the ice cream with a spatula.
- Sprinkle peanuts over ice cream and top with cooled fudge sauce.
- Cover and freeze 8 hours or overnight.
- Before serving, allow to sit out for about 10 minutes. Lift ice cream cake using plastic wrap and place on a cutting board for easiest cutting. Slice and serve!
Notes
*If using a box of ice cream, it is easiest to cut open the box to slice the ice cream or turn the ice cream out onto a cutting board. If using a tub of ice cream, soften slightly and scoop onto the crust before smoothing with the spatula.
- Use whole sandwich cookies (including the filling), not chocolate wafers.
- Can substitute other roasted nuts in place of dry roasted peanuts.
- Keep leftovers in an airtight container in the freezer for up to 1 month.
Nutrition Information
Calories: 483 | Carbohydrates: 50g | Protein: 8g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 59mg | Sodium: 264mg | Potassium: 347mg | Fiber: 2g | Sugar: 39g | Vitamin A: 603IU | Vitamin C: 1mg | Calcium: 157mg | Iron: 3mg
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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Haven’t made this yet…wondering if it’s okay to use prepared hot fudge sauce instead of homemade? Thank you
I have not used a prepared hot fudge sauce. The one made in the recipe is a thick sauce, and prepared ones do tend to be a bit runnier. I’m sure it’d taste delicious, even if it is a bit runnier! Enjoy Heather, this is my dad’s favorite dessert!
My wife made this and it was one of the best desserts ever. I now ask her to make this often as it is a great treat for us!
I’m so happy to hear that John! It’s definitely a family favorite over here too!
How far in advance can this be made?
You can easily make this a week or two ahead if it is well wrapped. It’s one of our favorite summertime treats!
Brought this for a potluck at my lake, and was a huge hit! Very easy to make as no cooking involved.
So glad it was such a big hit Shauna! I’m about to make it for a birthday this week!
Thank you for sharing the recipe.
Huge, huge hit in our home!!!
Got a feeling going to lots of Birthday requests.
Yes Kath, I get requests every time we go to a BBQ, and for all birthdays too!! Enjoy!
Like!!
This is an unbelievable recipe. Love it it. Totally amazing. Candace’s dad
So happy to hear you love this ice cream cake Bob! It is always a hit!