📋 Easy Buster Bar Ice Cream Cake Recipe
This Easy Buster Bar Ice Cream Cake recipe tastes just like a Dairy Queen buster bar! Quick and easy to make, with layers of ice cream sandwiches, chocolate fudge, vanilla ice cream and chocolate magic shell, this dessert will leave everyone begging for more! It's the perfect summer dessert.
Servings 10 servings
Calories 631kcal
Equipment
Ingredients
- 8-10 ice cream sandwiches
- 2 litres vanilla ice cream
- 14 ounces hot fudge sauce
- 1 ½ cups unsalted peanuts
- 15 ounces -bottle Magic Shell chocolate coating (2 bottles)
Instructions
- Set the ice cream out to soften. Line the bottom of a 9X13 pan with ice cream bars.8-10 ice cream sandwiches
- Pour the hot fudge chocolate sauce and spread it out over the ice cream bars layer.14 ounces hot fudge sauce
- Then sprinkle half the peanuts (¾ cup) over the surface of the fudge.1 ½ cups unsalted peanuts
- Scoop the ice cream on top. Use the scooper (or a stiff spatula) to smash the ice cream into a flat layer. Press gently into a smooth layer, sealing in the fudge.2 litres vanilla ice cream
- Sprinkle the remaining peanuts (¾ cup) over the ice cream layer.
- Then drizzle both bottles of Magic Shell over the peanuts and ice cream.15 ounces -bottle Magic Shell chocolate coating
- Place the pan in the freezer for 1-2 hours. Then pull it out, cover with plastic wrap or lid and return to freezer for at least another hour or until frozen solid, before cutting, *I freeze overnight.
Notes
Expert Recipe Tips:
- Soften the ice cream just right. Let the vanilla ice cream sit out for 5–10 minutes until it’s soft enough to spread easily, but not melted. This ensures a smooth layer that won’t mix into the fudge.
- Use a hot knife for clean slices. For neat, bakery-style cuts, dip your knife in hot water and wipe it dry before slicing. This helps glide through the frozen layers without cracking or crumbling.
- Line the pan for easier removal (optional). If you want to lift out the entire cake for cleaner presentation, line the pan with parchment paper or plastic wrap, allowing extra to hang over the sides.
- Don’t skip the magic shell.Magic shell not only adds that signature crackly chocolate topping, but also helps secure the peanuts in place and adds great texture contrast.
- Chop or crush peanuts if you want smaller pieces. If you prefer a less chunky texture, give the peanuts a quick rough chop. This distributes the crunch more evenly throughout each bite.
- Work quickly when layering. Since you’re working with ice cream, try to assemble the layers as efficiently as possible to prevent melting and refreezing, which can affect texture.
- Customize with fun toppings. Add sprinkles, mini chocolate chips, or crushed cookies over the magic shell layer before freezing for a festive twist—especially great for birthdays or holidays.
- Freeze overnight for best results. While 3 hours may be sufficient, freezing overnight ensures the layers are completely set and easier to slice and serve cleanly.
Nutrition
Serving: 1piece | Calories: 631kcal | Carbohydrates: 77g | Protein: 13g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Cholesterol: 61mg | Sodium: 300mg | Potassium: 538mg | Fiber: 4g | Sugar: 49g | Vitamin A: 611IU | Vitamin C: 1mg | Calcium: 220mg | Iron: 1mg
