Buster Bar Ice Cream Cake

5 from 42 votes

This homemade ice cream cake recipe is decadently delightful, with a crunchy Oreo cookie base topped with ice cream and a rich fudge sauce.

Prep Time30

Cook Time10

Chilling Time8

Total Time8 40

Course: Dessert, Snack

Cuisine: American

Servings: servings

Calories: 483

Author: Candace

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 9x13 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