Description
Buster Bar Ice Cream Cake is a decadent, layered dessert featuring vanilla and chocolate ice cream, salted peanuts, and a rich chocolate fudge topping. Inspired by the famous Dairy Queen Buster Bar, this treat is easy to make and perfect for any occasion. The cake is creamy, crunchy, and loaded with chocolatey goodness, making it a sure crowd-pleaser!
Ingredients
- For the crust:
-
- 1 1/2 cups crushed graham crackers (or Oreo crumbs)
- 1/4 cup butter, melted
- 1/4 cup sugar
- For the ice cream layers:
- 1 quart vanilla ice cream, softened
- 1 quart chocolate ice cream, softened
- For the peanut layer:
- 1 cup salted peanuts, chopped
- 1/2 cup caramel topping (or hot fudge sauce)
- For the chocolate topping:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions
- For the crust: In a bowl, combine the crushed graham crackers (or Oreo crumbs), melted butter, and sugar. Stir until the mixture is well combined and the crumbs are evenly coated in the butter. Press the mixture into the bottom of a 9×13-inch baking dish or a springform pan to form an even layer. Place the crust in the freezer to chill while you prepare the other layers.
- For the ice cream layers: Spread the softened vanilla ice cream evenly over the chilled crust. Smooth it out to create an even layer. Place the pan back into the freezer for 30 minutes to firm up. Then spread the softened chocolate ice cream over the vanilla layer. Return the pan to the freezer and let the ice cream layers freeze for at least 1-2 hours until firm.
- For the peanut layer: In a small bowl, combine the chopped salted peanuts with the caramel topping (or hot fudge sauce). Stir until the peanuts are coated. Spread the peanut mixture evenly over the chocolate ice cream layer. Gently press the peanuts into the ice cream so they stay in place. Return the pan to the freezer for 1 hour to allow the peanuts to set.
- For the chocolate topping: In a small saucepan, heat the heavy cream over low heat until it begins to simmer. Remove from heat and add the chocolate chips, stirring until the chocolate is completely melted and smooth. Let the chocolate sauce cool slightly, then drizzle it over the top of the ice cream cake. Spread it out with a spatula to cover the peanuts evenly. Return the cake to the freezer for another 1-2 hours to let the chocolate topping harden.
- Serve: Once the Buster Bar Ice Cream Cake is fully frozen and the chocolate topping has set, slice it into squares or wedges and serve. It’s best enjoyed when it’s still frozen and firm.
Notes
Add layers of fudge: For extra chocolate richness, you can add a layer of hot fudge sauce between the ice cream layers, just before adding the peanut layer.Different nuts: Instead of peanuts, you can use chopped almonds, pecans, or walnuts for a different nutty flavor.Vegan version: For a dairy-free version, use vegan ice cream, vegan chocolate, and dairy-free caramel sauce. You can also substitute coconut milk for the heavy cream in the chocolate topping.Crushed candy topping: Add crushed candy bars, like Snickers or Reese’s, on top of the peanut layer for added crunch and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 32g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
