This copycat Buster Bar ice cream cake recipe is one of the best ice cream cake recipes you’ll make! If you like Dairy Queen Peanut Buster Parfait and DQ Buster Bars (who doesn’t ?), then you will fall in love with this easy ice cream cake recipe.
This is our go to dessert dish to bring to any event, summer and winter, along with savory Bow Tie Pesto Pasta Salad and Mini Jalapeno Popper Corn Muffins! You’ll be the hit of the party, and it’ll be your signature dessert!
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This is one of those easy ice cream cake recipes that can be prepped in about 30 minutes (plus chill time), so there is no need to rush out to pick up a DQ ice cream cake or Baskin Robbins ice cream cake. Your summer cake problems are solved!
What’s in a Buster Bar?
A Dairy Queen Buster Bar is made with simple ingredients, combined to make a delectable treat. The basic ingredients are reduced fat ice cream (previously called ice milk), chocolate flavored fudge, peanuts and a chocolaty coating.
This homemade ice cream cake uses fresh vanilla ice cream, homemade fudge sauce made from real chocolate, and a wonderfully chocolaty crust made from sandwich cookies (Oreos).
Ice cream cakes are such a great idea for a gathering, especially if it’s hot outside (or inside!). Summer is here so expect lots of warm days and friends asking you to bring this ice cream cake over! This Dairy Queen ice cream cake recipe is really one of the best summer birthday cakes out there.
We have made this no bake cake recipe often and it comes out perfectly every time. When I bring this cake to a party, I’m asked to make it again and again. It’s been crowned the lake’s favorite dessert and we have the tasty treat every year, especially because it is usually someone’s birthday!
When Did DQ Introduce The Peanut Buster Parfait?
The ever popular Peanut Buster Parfait was introduced by Dairy Queen in 1971. This ice cream cake recipe tastes very similar to the Peanut Buster® Parfait and Buster Bar®. Both of these special treats are registered trademarks of International Dairy Queen Inc.
I haven’t actually noticed Buster Bar ice cream cake on the Dairy Queen cakes menu. Maybe you should make one to celebrate the upcoming 50th Anniversary of the Peanut Buster Parfait if you really need another reason?
How To Make Ice Cream Cake
This Buster Bar ice cream cake is an easy ice cream cake recipe:
- Create a chocolaty crust made of crushed sandwich cookies (Oreos) and chill.
- Slice vanilla ice cream and spread over top of the cookie crust.
- Sprinkle dry roasted peanuts on top of the ice cream, and add the cooled chocolate fudge.
- Chill, slice and serve!
Change Up Your Buster Bar Homemade Ice Cream Cake
There can be as many variations of this ice cream cake as there are types of Dairy Queen Blizzards:
For more peanut flavor, add 1/2 cup of peanut butter to the fudge sauce while it’s still warm.
If you’re a big peanut butter fan, add a peanut butter sauce layer (or even replace the fudge sauce). Heat 1 cup of peanut butter, with 1/4 cup powdered sugar, 1/4 cup softened butter and 1 teaspoon of vanilla. Add some jam for a PB&J ice cream cake!
If you like mud pie or mudslide ice cream cake, substitute mocha flavored ice cream in place of the vanilla ice cream.
Substitute caramel for the chocolate fudge sauce and pecans for the peanuts for a fun change. I often order a Peanut Buster Parfait, and substitute caramel and pecans (so really, a caramel pecan parfait :)).
For a decadent Turtle like treat, add pecans in lieu of peanuts and add caramel before adding the chocolate fudge sauce. It’s like a homemade Turtle DQ Blizzard cake.
Serve up this Buster Bar dessert at your next get together and you’ll be crowned the Queen (or King)!
Copycat Buster Bar Ice Cream Cake
- 1 pound chocolate sandwich cookies crushed (Oreos)
- ½ cup butter melted
- ½ gallon vanilla ice cream 1 small box (can be slightly more or less)
- 2 cups dry roasted peanuts
- Line 9x13 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.
- Over medium heat, mix together powdered sugar, evaporated milk, chocolate chips and ½ cup butter. Bring to a boil, stirring constantly, and boil 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 crust and fill in gaps and smooth 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!
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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Recipe very slightly adapted from Allrecipes