This rich and decadent Buster Bar ice cream cake recipe is a quick and easy Dairy Queen copycat.

It’s a recipe so good and so easy, you will want to make extra and keep in the freezer for last-minute pool parties and sleepovers.

taking a slice of Buster Bar Ice Cream Cake

Homemade Buster Bar Ice Cream Cake!

  • Assemble a Buster Bar ice cream cake in less time than it takes to go to DQ.
  • Customize the ingredients and make specialized cakes for all those summer birthdays.
  • A no-bake recipe for ice cream cake is so easy and refreshing when the temperature rises.
  • Kids and adults love this ice cream version of a candy bar; the pieces can be cut any size you wish!
taking a bite of a slice of Buster Bar Ice Cream Cake

Easy Ingredients

Crust – Oreos are the ultimate chocolate cookie crust, but you can use ready-made chocolate pie crusts or graham cracker crusts if time is short. Other cookies to ‘crush’ are Nutter Butters or Nilla Wafers.

Ice Cream – Vanilla is the standard, but any flavor works in a Buster Bar ice cream cake! Try mint chocolate chip, strawberry, or coconut.

Fudge Sauce – This homemade fudge sauce is so easy to make, that you’ll want to double the recipe for drizzling over French toast or swirling into smoothies. Store-bought fudge sauce is fine in a pinch.

Nuts – Dry roasted peanuts will stay crunchy over regular peanuts and add more flavor. If nut allergies are an issue, omit them altogether and use larger pieces of broken cookies, toffee pieces, or chocolate chips for some crunch.

Variations – Before the fudge topping, add the vanilla ice cream with a layer of sliced strawberries, bananas, or blueberries in Step 3.

How to Make Buster Bar Ice Cream Cake

  1. Mix crushed cookies with butter and press into a prepared pan.
  2. Make fudge sauce per directions in the recipe below.
  3. Place slices of ice cream over the crust, sprinkle peanuts over the ice cream, and top with fudge sauce.
  4. Cover and freeze overnight. Slice and serve!

Pro Tip

Make the fudge sauce a day ahead so it’s perfectly chilled when ready to use.

Buster Bar Ice Cream Cake on a plate and on a fork

Tips and Tricks

  • Feel free to use your favorite non-dairy ice cream and sugar-free fudge topping.
  • Make sure the fudge sauce is completely cooled before spreading on the ice cream.
  • To make individual Buster Bars, line a muffin tin with paper liners. Place one whole Oreo cookie in the bottom of each liner and top with a scoop of softened ice cream. Press in peanuts and top with fudge. Freeze as directed.
  • Keep leftover Buster Bar cake covered in the freezer for up to a week.

More Creamy Treats

Did you make this recipe for Buster Bar Ice Cream Cake? Leave a comment and rating below!

taking a slice of Buster Bar Ice Cream Cake
5 from 41 votes↑ Click stars to rate now!
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Buster Bar Ice Cream Cake

This Buster Bar ice cream cake recipe is a sweet, decadent, and cool treat for a hot summer day!
Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 9 hours
Total Time 9 hours 40 minutes
Servings 24 servings
Author Candace



Fudge Sauce:

Ice Cream:

  • ½ gallon vanilla ice cream 1 small box (can be slightly more or less)
  • 2 cups dry roasted peanuts



  • 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.
  • Remove from heat and stir in vanilla. Cool completely.


  • 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 fudge sauce (make sure it is cool).
  • Cover and freeze 8 hours or overnight. Allow to sit out for about 10 minutes and lift ice cream cake using plastic wrap and place on a cutting board for easiest cutting. Slice and serve!


  • Use whole sandwich cookies, not chocolate wafers.
  • 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.
  • Can substitute other roasted peanuts in place of dry roasted peanuts.
  • Keep leftovers in an airtight container in the freezer for 1 week. 
5 from 41 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 484 | Carbohydrates: 49g | Protein: 8g | Fat: 29g | Saturated Fat: 14g | Cholesterol: 60mg | Sodium: 322mg | Potassium: 322mg | Fiber: 2g | Sugar: 39g | Vitamin A: 620IU | Vitamin C: 0.8mg | Calcium: 160mg | Iron: 2.1mg

Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.

Course Dessert
Cuisine American

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Buster Bar Ice Cream Cake with peanuts and writing
Buster Bar Ice Cream Cake with a bite taken out on a fork with writing
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close up of Buster Bar Ice Cream Cake with peanuts and writing
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About the author

I am a wife, mother of two, and professional accountant. I love fantastic food, and it is so often the center of our lives, from everyday dinner, to family gatherings, and special evenings at fabulous restaurants. I have always loved cooking and baking, with my mom and grandma, and now, with my daughter and son. I love trying new recipes while enjoying my favorites too. I’m so happy to share them with you.
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Recipe Rating


  1. Haven’t made this yet…wondering if it’s okay to use prepared hot fudge sauce instead of homemade? Thank you

    1. 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!

  2. 5 stars
    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!

    1. You can easily make this a week or two ahead if it is well wrapped. It’s one of our favorite summertime treats!

  3. 5 stars
    Thank you for sharing the recipe.
    Huge, huge hit in our home!!!
    Got a feeling going to lots of Birthday requests.