Buster Bar Ice Cream Cakern

Name: Buster Bar Ice Cream Cake
Prep time: 15 min
Total time: 255 min
Ingredients: 14 fudge-covered graham crackers, (broken into smaller pieces); 96 ounces vanilla ice cream; 16 ounces hot fudge topping ((I used Mrs. Richardson’s brand)); 14.5 ounces chocolate magic shell topping; 1¼ cups dry roasted peanuts ((divided into ½ cup, ½ cup, and ¼ cup))

a close up shot of a piece of Buster Bar Ice Cream Cake on a plate with a piece taken out of it

This Buster Bar ice cream cake combines the irresistible flavor and texture of Dairy Queen's famous Buster Bar with an impressively creative presentation.

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Prep Time15

Total Time4 15

Servings

Table of Contents

Let’s Dish: About This Recipe
Buster Bar Ice Cream Cake Ingredients
Buster Bar Dessert Substitutions And Additions
How To Make This Buster Bar Ice Cream Cake Recipe
How To Serve Buster Bar Ice Cream Dessert
When to Serve This Easy Buster Bar Dessert
Why This Buster Bar Ice Cream Cake Recipe is the Best
Buster Bar Ice Cream Cake Recipe Storage Tips
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This copycat Buster Bar Ice Cream Cake captures all the best flavors of Dairy Queen’s classic treat in an irresistible homemade version. Creamy vanilla ice cream rests on a graham cracker base, layered with rich, chocolate fudge and crunchy peanuts. It’s all finished with a perfectly crisp chocolate magic shell. This frozen dessert strikes the perfect balance between indulgence and nostalgia.

Let’s Dish: About This Recipe

Main Ingredients: Ice cream, fudge-covered graham crackers, hot fudge, chocolate magic shell, peanuts.
Quick Steps: Layer graham crackers, ice cream, fudge, and peanuts; top with magic shell; freeze.
Total Time & Yield: 4 hours 15 minutes; yields 12 servings.

Why This Recipe

This Buster Bar Ice Cream Cake recipe is both decadent and easy to prepare, but what truly sets it apart is its simplicity without sacrificing flavor.

With store-bought fudge topping and graham crackers, it makes this recipe faster to assemble while still delivering the creamy, crunchy texture fans love.

Additionally, this version uses fudge-covered graham crackers for a slightly different texture and flavor profile, allowing the chocolate shell topping to shine.

Buster Bar Ice Cream Cake Ingredients

Buster Bar Ice Cream Cake raw ingredients that are labeled

Crunchy nuts, luscious fudge, and creamy vanilla ice cream are layered together to create a flavor explosion everyone will love. It’s easy to see why this is a Dairy Queen favorite!

Each bite is a tantalizing blend of rich, smooth, and decadent, and it’s no wonder that fans of this dessert have been raving about it for years.

You’ll need these simple ingredients:

14 fudge-covered graham crackers, broken into smaller pieces
2 (48-ounce) containers of vanilla ice cream
1 (16-ounce) container of hot fudge topping
2 (7.25-ounce) bottles of chocolate magic shell topping
1¼ cups of dry roasted peanuts (divided into ½ cup, ½ cup and ¼ cup)

Buster Bar Dessert Substitutions And Additions

MAGIC SHELL: You can substitute any flavor of magic shell for the chocolate magic shell for the topping on this ice cream cake. You could also use caramel, Reese’s, or unicorn flavored magic shell.

ICE CREAM: You can use any variety or brand of vanilla ice cream. I chose Great Value homestyle vanilla. You could also experiment with different flavors of ice cream, such as strawberry, mint, coffee, or peanut butter. You could also add more than one flavor of ice cream to build the layers of flavor.

HOT FUDGE: If you have a homemade fudge sauce recipe that you prefer, it would be an excellent substitute for a store-bought version.

CRUST: Instead of the classic graham cracker crust, try using chocolate graham crackers or crushed Oreos for a richer chocolate flavor. You could also make your own Chocolate Covered Graham Crackers.

How To Make This Buster Bar Ice Cream Cake Recipe

STEP ONE: Lightly spray a 9×13 baking dish with nonstick cooking spray. Evenly spread the broken pieces of fudge-covered graham crackers in the bottom of the prepared baking dish.

You can line the bottom of the cake pan with unbroken fudge-covered graham crackers, but the ice cream will not be able to penetrate the fudge layer. You want the ice cream to be able to meld with the fudge and graham crackers.

ice cream scooped onto the graham crackers and spread evenly

STEP TWO: Scoop the ice cream onto the broken fudge-covered graham crackers, then carefully press and spread the ice cream out in an even layer.

STEP THREE: Remove the lid from the hot fudge topping and heat in the microwave for 10 to 15 seconds to warm and loosen the hot fudge so it spreads easier.

Quickly spread the chocolate fudge sauce over the layer of vanilla ice cream.

STEP FOUR: Sprinkle the ½ cup of peanuts over the hot fudge layer.

STEP FIVE: Repeat the ice cream layer with the remaining container of ice cream.

If the ice cream becomes too soft while assembling the cake, you can place the pan (and the unused ice cream) into the freezer for 30 minutes and then finish assembling the cake.

STEP SIX: Sprinkle ½ cup of the peanuts over the ice cream.

STEP SEVEN: Remove the lids and foil covering the top of the magic shell containers. Heat in the microwave for eight to ten seconds.

Screw the lids on tight and shake to mix the magic shell completely.

Squeeze the first container over ½ of the peanut layer. Quickly sprinkle ½ of the remaining peanuts over the magic shell before it hardens.

magic shell squeezed over the peanut layer and peanuts sprinkled over it

Squeeze the second container of magic shell over the remaining half and quickly sprinkle the rest of the peanuts over the magic shell before it hardens.

Cover and chill in the freezer for at least four hours.

Just before serving, remove the Buster Bar from the freezer and slice it into 12 slices. You can use a warm knife dipped in hot water to quickly and easily slice through the ice cream layers.

Serve immediately.

How To Serve Buster Bar Ice Cream Dessert

This tasty frozen dessert would make the perfect summer treat and would be especially popular for birthday celebrations during the warmer months.

Serve with a dollop of whipped cream on top and an ice-cold iced tea on the side.

You could also serve with Cool Whip, Caramel Sauce, Hershey syrup, and Oreo cookies if you want to get creative.

Ice cream desserts are definitely something you need more of in your life. Check out our Copycat Dairy Queen Ice Cream Cake, mint chocolate chip ice cream cake and ice cream dessert for more delicious choices.

When to Serve This Easy Buster Bar Dessert

The deliciousness of a buster bar dessert transcends specific occasions, but here are some perfect times to serve it up:

Summer gatherings: Be it a backyard barbecue, pool party, or a casual get-together on a hot day, the refreshing and nostalgia-inducing Buster Bar dessert is a guaranteed crowd-pleaser.

Potlucks and picnics: This no-bake dessert is easy to transport and doesn’t require any last-minute fuss. Plus, its crowd-pleasing flavor profile ensures it’ll disappear quickly!

Movie night: Looking for the perfect sweet treat to enjoy while curled up on the couch? A slice of buster bar dessert alongside popcorn makes for a perfect movie night combination.

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Why This Buster Bar Ice Cream Cake Recipe is the Best

Nostalgia: The cake captures the taste of the beloved DQ Buster Bar in a fun and shareable format. It brings back happy childhood memories for many people.

Ease: It’s a no-bake dessert, requiring minimal effort and time to prepare. Perfect for busy weeknights or when you want a quick and delicious dessert that you can prepare ahead of time.

Crowd Pleasing: With its combination of creamy ice cream, rich fudge sauce, salty nuts, and a crunchy crust, it offers a variety of textures and flavors that appeals to a wide audience.

close up shot of Buster Bar Ice Cream Cake in a baking dish with a couple of pieces taken out

Buster Bar Ice Cream Cake Recipe Storage Tips

This delectable dessert needs to be kept in the freezer since it contains ice cream. Here’s how to store it.

IN THE FREEZER: Store any leftover Buster Bar cake tightly covered with plastic wrap in the freezer for up to ten days.

FREQUENTLY ASKED QUESTIONS

How long will this ice cream bar cake keep in the freezer?

This DQ ice cream cake will keep for up to ten days stored in an airtight container.

Can I use different ice cream flavors in this cake?

You can use any ice cream flavor that you would like in this easy classic Buster Bar dessert.

Can I add other toppings on top of the Buster Bar ice cream dessert?

This great dessert is entirely customizable based on your preference. Add sprinkles, chocolate chips, toffee bits, or candy on top of the cake.

Have you ever wanted to make an ice cream cake that tastes just like a Dairy Queen Buster Bar? Well, look no further than our Buster Bar ice cream cake! Right down to the chocolate coating, just like the original, this dessert features layers of creamy vanilla ice cream, graham crackers, and thick and gooey chocolate fudge.

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Buster Bar Ice Cream Cake

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This Buster Bar ice cream cake combines the irresistible flavor and texture of Dairy Queen's famous Buster Bar with an impressively creative presentation.

Prep Time 15

Total Time 4 15

Servings

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Ingredients

14 fudge-covered graham crackers, broken into smaller pieces
96 ounces vanilla ice cream
16 ounces hot fudge topping (I used Mrs. Richardson’s brand)
14.5 ounces chocolate magic shell topping
1¼ cups dry roasted peanuts (divided into ½ cup, ½ cup, and ¼ cup)

Instructions

Lightly spray a 9×13 baking dish with nonstick cooking spray. Evenly spread the broken pieces of fudge-covered graham crackers in the bottom of the prepared baking dish.
Scoop the ice cream onto the broken fudge-covered graham crackers, then carefully press and spread the ice cream out evenly.
Remove the lid from the hot fudge topping and heat in the microwave for 10 to 15 seconds. This is only to warm and loosen the hot fudge, so it spreads easier. Quickly spread the hot fudge over the ice cream.
Sprinkle the ½ cup of peanuts over the hot fudge layer.
Repeat the ice cream layer with the remaining container of ice cream.
Sprinkle ½ cup of the peanuts over the ice cream.
Remove the lids and foil covering over the top of the magic shell containers. Heat in the microwave for 8 to 10 seconds. Screw the lids on tight and shake to completely mix the magic shell. Squeeze the first container over ½ of the peanut layer. Quickly sprinkle ½ of the remaining peanuts over the magic shell before it hardens. Squeeze the second container of magic shell over the remaining half and quickly sprinkle the rest of the peanuts over the magic shell before it hardens.
Cover and chill in the freezer for at least 4 hours. Just before serving, remove the Buster Bar from the freezer and slice it into 12 slices (3 slices x 4 slices).
Serve immediately.

Notes

If you cannot find the 16-ounce container of hot fudge sauce, you can substitute 1½ container of the 11.75-ounce jar of Smucker’s hot fudge topping. You can use what is available to you.
You can line the bottom of the cake pan with unbroken fudge-covered graham crackers, but the ice cream will not be able to penetrate the fudge layer. You want the ice cream to be able to meld with the fudge and graham crackers.
If the ice cream becomes too soft while assembling the cake, you can place the pan (and the unused ice cream) into the freezer for 30 minutes and then finish assembling the cake.
You can use a warm knife dipped in hot water to quickly and easily slice through the ice cream layers.

Nutrition

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This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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Buster Bar Ice Cream Cake