Buster Bar Ice Cream Cake

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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This copycat Buster Bar ice cream cake adds the best flavors of Dairy Queen’s favorite treat into a homemade confection. The perfect combination of ice cream, graham crackers, and a layer of chocolatey fudge is topped with a hard chocolate shell and crunchy peanuts to create this delectable delight.

Buster Bar Ice Cream Cake Ingredients

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You’ll need:

• 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 (I used Mrs. Richardson’s brand)
• 2 (7.25-ounce) bottles of chocolate magic shell topping
• 1¼ cups dry roasted peanuts (divided into ½ cup, ½ cup and ¼ cup)

PRO TIP:

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. 

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.

ICE CREAM: You can use any variety or brand of vanilla ice cream. I chose Great Value homestyle vanilla. 

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

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.

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 (this is only 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.

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 8-10 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. 

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.

How To Serve

This tasty frozen dessert would make the perfect summer treat and would be an especially big hit 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.

Ice cream desserts are definitely something you need more of in your life. Check out our mint chocolate chip ice cream cake and ice cream dessert for two delicious choices. 

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Storage

IN THE FREEZER: Store any leftover Buster Bar cake tightly covered with plastic wrap in the freezer for up to 10 days. 

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 peanut 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 minutes

Total Time 4 hours 15 minutes

Servings 12

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Ingredients

  

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• 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

Calories: 883kcal | Carbohydrates: 115g | Protein: 16g | Fat: 41g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 101mg | Sodium: 602mg | Potassium: 784mg | Fiber: 5g | Sugar: 78g | Vitamin A: 956IU | Vitamin C: 2mg | Calcium: 348mg | Iron: 2mg

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