Buster Bar Dessert Ice Cream Cake
Indulge in the ultimate frozen treat with this decadent Buster Bar Dessert Ice Cream Cake—a no-bake masterpiece that's perfect for warm-weather gatherings or satisfying late-night cravings. Layers of crushed chocolate sandwich cookie crust, creamy vanilla ice cream, salted peanuts, and rich chocolate fudge sauce come together to create a dreamy dessert that's topped off with airy whipped topping and a drizzle of chocolate syrup for extra indulgence. Easy to assemble with minimal prep time, this freezer-friendly delight serves 12 and is guaranteed to impress at any party or family dinner. With its irresistible combination of crunch, creaminess, and a touch of salty-sweet magic, this frozen ice cream cake recipe will quickly become your go-to summer dessert!
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Recipe Information
Ingredients
- 24 pieces Chocolate sandwich cookies
- 0.5 cup Unsalted butter
- 8 cups Vanilla ice cream
- 1.5 cups Salted peanuts
- 1 jar Chocolate fudge sauce
- 8 ounces Whipped topping
- 0.25 cup Chocolate syrup
Instructions
Line a 9x13-inch baking dish with parchment paper to make it easier to remove the dessert later. Set aside.
Crush the chocolate sandwich cookies into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.
Melt the butter in the microwave or in a small saucepan. Combine the cookie crumbs and melted butter in a mixing bowl and stir until well coated.
Press the cookie mixture evenly into the bottom of the prepared baking dish to form the crust. Place the dish in the freezer for 10-15 minutes to set.
Allow the vanilla ice cream to soften slightly at room temperature for about 5-10 minutes. Once softened, spread half of the ice cream evenly over the chilled crust.
Sprinkle 3/4 cup of salted peanuts evenly over the ice cream layer.
Heat the chocolate fudge sauce slightly in the microwave (just enough to make it pourable, about 15-20 seconds). Pour the fudge sauce evenly over the peanut layer, spreading gently with a spatula to cover.
Place the pan back in the freezer for 10 minutes to firm up the fudge layer.
Remove the dish from the freezer and spread the remaining vanilla ice cream over the fudge layer. Smooth the top with a spatula.
Sprinkle the remaining 3/4 cup of salted peanuts evenly over the top ice cream layer.
Spread the whipped topping over the peanuts to create a final smooth layer.
Drizzle the chocolate syrup on top in a decorative pattern.
Cover the dish with plastic wrap or aluminum foil and freeze the dessert for at least 4 hours, or until completely firm.
To serve, remove the dessert from the baking dish using the parchment paper, if lined, and cut into squares. Allow the pieces to sit at room temperature for 5 minutes before serving to make cutting easier. Enjoy!
Nutrition Facts
Calories |
9382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 544.5 g | 698% | |
| Saturated Fat | 232.5 g | 1162% | |
| Polyunsaturated Fat | 36.9 g | ||
| Cholesterol | 832 mg | 277% | |
| Sodium | 5209 mg | 226% | |
| Total Carbohydrate | 1073.4 g | 390% | |
| Dietary Fiber | 49.4 g | 176% | |
| Total Sugars | 712.9 g | ||
| Protein | 133.2 g | 266% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 1876 mg | 144% | |
| Iron | 34.8 mg | 193% | |
| Potassium | 5597 mg | 119% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
