Buster Bar Ice Cream Cake

A homemade copycat of Dairy Queen’s classic Buster Bar Ice Cream Cake — layers of Oreo crust, creamy vanilla ice cream, rich fudge, and roasted peanuts make the perfect frozen dessert for any occasion.

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Course: Dessert

Cuisine: American

Prep Time: 25

Cook Time: 0

Freeze Time: 4

Total Time: 4 25

Servings: servings

Calories: 480kcal

Author: Nicole Harper

Cost: $10–$12

Equipment

1 9-inch springform pan For easy layering and clean release
1 Food processor or rolling pin To crush Oreo cookies
2 Mixing bowls For crust and topping prep
1 Offset spatula To spread ice cream evenly
1 Microwave-safe bowl To melt chocolate chips and coconut oil
Measuring cups/spoons Standard baking set
1 Sharp knife Heat before slicing for clean cuts

Ingredients

24 pieces Oreo cookies Crushed into fine crumbs
4 tablespoon Unsalted butter Melted
4 cups Vanilla ice cream Slightly softened
1 cup Hot fudge sauce Warm for spreading
0.75 cup Roasted peanuts Chopped
0.5 cup Heavy cream Optional for fudge layer
0.25 cup Powdered sugar Optional for whipped layer
1 cup Chocolate chips For magic shell topping
2 tablespoon Coconut oil Melted with chocolate
2 tablespoon Peanut butter Optional, for extra richness

Instructions

Crush cookies & mix with butter.
Press into pan & freeze 15 mins.
Spread softened ice cream.
Add fudge sauce.
Sprinkle peanuts.
Freeze 2 hrs.
Melt chocolate + coconut oil.
Pour over cake & top with peanuts.
Freeze 2 more hrs.
Let sit 5–10 mins before slicing.

Notes

For clean slices, heat your knife with hot water before cutting. Store leftovers tightly wrapped in the freezer.

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