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Buster Bar Ice Cream Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 104 reviews
  • Author: Megane
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 4 hours 15 minutes
  • Yield: 12 slices
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

The Buster Bar Ice Cream Cake is a luscious no-bake dessert that layers crunchy fudge-covered graham crackers, creamy vanilla ice cream, gooey hot fudge, crunchy dry roasted peanuts, and a magic shell chocolate topping. This frozen treat combines textures and flavors to mimic the classic candy bar in cake form, perfect for warm days or any celebration.

Ingredients

Units Scale

Base Layer

  • 14 fudge-covered graham crackers, broken into smaller pieces

Ice Cream Layers

  • 96 ounces (two 48-ounce containers) vanilla ice cream

Fudge and Toppings

  • 16 ounces hot fudge topping (Mrs. Richardson’s brand recommended)
  • 14.5 ounces (two 7.25-ounce bottles) chocolate magic shell topping
  • 1 1/4 cups dry roasted peanuts, divided (1/2 cup, 1/2 cup, and 1/4 cup)

Instructions

  1. Prepare the Base: Lightly spray a 9×13 inch baking dish with nonstick cooking spray. Evenly spread the broken fudge-covered graham crackers across the bottom of the dish to create the crunchy base layer.
  2. Add First Ice Cream Layer: Scoop all of the vanilla ice cream onto the fudge cracker base. Press and spread the ice cream carefully and evenly over the crackers to form a smooth layer.
  3. Warm and Spread Hot Fudge: Remove the lid from the hot fudge topping and warm it in the microwave for 10-15 seconds to loosen it. Quickly and evenly spread the hot fudge layer over the ice cream.
  4. Sprinkle Peanuts: Evenly sprinkle ½ cup of the dry roasted peanuts over the hot fudge layer.
  5. Add Second Ice Cream Layer: Spread the remaining vanilla ice cream evenly over the peanuts layer to form the second ice cream layer.
  6. Sprinkle More Peanuts: Sprinkle an additional ½ cup of peanuts evenly over the second ice cream layer.
  7. Prepare Magic Shell: Remove lids and foil from magic shell containers. Microwave each container for 8-10 seconds, then screw lids on tightly and shake well to mix thoroughly.
  8. Apply Magic Shell and Peanuts: Squeeze the first magic shell container over half of the peanut layer, immediately followed by sprinkling half of the remaining peanuts before the shell hardens. Repeat with the second container and remaining peanuts on the other half.
  9. Freeze: Cover the prepared dish and freeze the ice cream cake for at least 4 hours to set completely.
  10. Serve: Remove from freezer, slice into 12 pieces (3 slices by 4 slices), and serve immediately for a refreshing frozen dessert.

Notes

  • To achieve clean slices, dip the knife in warm water and wipe it dry between slices.
  • Use quality vanilla ice cream for the best creamy texture and flavor.
  • The magic shell should be applied quickly to allow sprinkling of peanuts before it hardens.
  • Store leftover cake covered in the freezer for up to 3 days for optimal freshness.
  • This dessert does not require baking and is perfect for hot weather when oven use is less desirable.

Nutrition

  • Serving Size: 1 slice (1/12 of cake)
  • Calories: 460 kcal
  • Sugar: 35 g
  • Sodium: 190 mg
  • Fat: 25 g
  • Saturated Fat: 15 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 50 g
  • Fiber: 2 g
  • Protein: 6 g
  • Cholesterol: 70 mg

Find it online: https://comfortplates.com/buster-bar-ice-cream-cake-recipe/