This rich and decadent Buster Bar ice cream cake recipe is a quick and easy Dairy Queen copycat.
Featuring a crunchie cookie base plus layers of vanilla ice cream and peanuts under a rich chocolate fudge sauce, this ice cream cake recipe is the best!
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.
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!
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
- Mix crushed cookies with butter and press into a prepared pan.
- Make fudge sauce per directions in the recipe below.
- Place slices of ice cream over the crust, sprinkle peanuts over the ice cream, and top with fudge sauce.
- Cover and freeze overnight. Slice and serve!
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!
Buster Bar Ice Cream Cake
Equipment
Ingredients
Crust:
- 1 pound chocolate sandwich cookies crushed (Oreos)
- ½ cup butter melted
Fudge Sauce:
- 1 ¾ cups powdered sugar
- 12 ounces evaporated milk 1 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
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.
- 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 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!
Notes
- 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.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
©Our Zesty Life. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Like our recipes?
Follow us on Pinterest!
REPIN this Buster Bar Ice Cream Cake Recipe!
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.
So happy to hear you love this ice cream cake Bob! It is always a hit!