Go Back
–+ servings
Buster Bar Ice Cream Cake

Indulge in Homemade Buster Bar Ice Cream Cake Bliss

Experience a nostalgic treat with this Buster Bar Ice Cream Cake, featuring layers of vanilla ice cream, fudge, and peanuts.
Print Recipe Pin Recipe
Prep Time 20 minutes
Freezing Time 3 hours
Total Time 3 hours 20 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 12 sheets Chocolate Graham Crackers Substitute with chocolate wafer cookies if needed.
For the Ice Cream Layers
  • 1 quart Vanilla Ice Cream Can swap for chocolate or mint ice cream.
For the Fudge Layer
  • 1 cup Hot Fudge Sauce Any store-bought or homemade fudge will work.
For the Crunch
  • 1 cup Red Skin Peanuts Use salted peanuts or omit for nut-free.
For the Chocolate Coating
  • 1 cup Magic Shell Chocolate Coating Melted chocolate can be a substitute.

Equipment

  • 9x13-inch baking dish
  • spatula
  • plastic wrap

Method
 

Step-by-Step Instructions
  1. Begin by removing the vanilla ice cream from the freezer and letting it sit at room temperature for about 10-15 minutes, until slightly softened but not melted.
  2. Line the bottom of a 9x13-inch baking dish with whole chocolate graham crackers, breaking them as necessary to fit snugly.
  3. Once the ice cream is softened, spread half of it evenly over the chocolate graham cracker layer using a spatula.
  4. Pour a generous layer of hot fudge sauce over the ice cream, ensuring to cover it completely. Sprinkle half of the red skin peanuts on top.
  5. Spread the remaining softened ice cream over the fudge and peanut layer, smoothing it down with your spatula.
  6. Sprinkle the remaining peanuts evenly over the top of the last ice cream layer, then drizzle the Magic Shell chocolate coating over the peanuts.
  7. Cover the baking dish tightly with plastic wrap and place it in the freezer. Allow the cake to freeze for at least 3 hours.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 250mgPotassium: 200mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Wrap the baking dish correctly with plastic wrap before freezing to prevent freezer burn.

Tried this recipe?

Let us know how it was!