Buster Bar Ice Cream Cake

A creamy, crunchy, homemade frozen dessert inspired by Dairy Queen’s classic Buster Bar — layers of Oreo crust, vanilla ice cream, fudge, and peanuts.

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Course: Dessert

Cuisine: American

Prep Time: 25

Freezing Time: 6

Total Time: 6 25

Servings: servings

Calories: 420kcal

Cost: $15

Equipment

1 9x13 inch baking pan or springform pan
1 Food processor or rolling pin to crush Oreos
2 Mixing bowls for crust and whipped cream
1 Electric mixer or whisk to whip cream
1 Spatula for spreading layers
1 Plastic wrap or foil for covering before freezing

Ingredients

24 pieces Oreo cookies crushed
6 tablespoon Butter melted
1.5 qt Vanilla ice cream softened
1 cup Hot fudge sauce slightly warmed
1 cup Spanish peanuts chopped
1 cup Heavy whipping cream chilled
2 tablespoon Powdered sugar for whipped cream
1 teaspoon Vanilla extract optional
2 tablespoon Chocolate syrup for topping

Instructions

Crush Oreos in a food processor or with a rolling pin.
Mix crushed Oreos with melted butter.
Press the mixture into a 9x13 inch pan to form the crust.
Freeze the crust for 10–15 minutes.
Spread softened vanilla ice cream evenly over the crust.
Pour and spread slightly warmed fudge sauce over the ice cream layer.
Sprinkle chopped peanuts evenly over the fudge layer.
Freeze for at least 1 hour to set the layers.
Whip the chilled cream with powdered sugar and vanilla until soft peaks form.
Spread whipped cream on top of the frozen layers.
Drizzle chocolate syrup over the top.
Cover with plastic wrap or foil and freeze for at least 6 hours or overnight.
Slice and serve chilled.

Notes

For easier slicing, let the cake sit at room temperature for 5–10 minutes before cutting. You can also substitute caramel or peanut butter sauce for the fudge layer for a fun twist.

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