This 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, then you will fall in love with this easy ice cream cake recipe.
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!
Use whole sandwich cookies, not chocolate wafersIf 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 boardCan substitute other roasted peanuts in place of dry roasted peanuts