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 Time15 minutesmins
Freeze Time4 hourshrs
Total Time4 hourshrs15 minutesmins
Keyword: Buster Bar Ice Cream Cake Recipe
14fudge-covered graham crackers,broken into smaller pieces
96ouncesvanilla ice cream
16ounceshot fudge topping(I used Mrs. Richardson’s brand)
14.5ounceschocolate magic shell topping
1¼cupsdry roasted peanuts(divided into ½ cup, ½ cup, and ¼ cup)
Lightly spray a 9x13 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).
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.