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Buster Bar Ice Cream Cake

Buster Bar Ice Cream Cake

Evelyn
A no-bake Buster Bar Ice Cream Cake with an Oreo crust, vanilla ice cream, hot fudge, and peanuts for a classic frozen dessert.
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Prep Time 20 minutes
Total Time 4 hours 20 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 410 kcal

Equipment

  • 9x13-inch baking pan
  • Mixing bowl
  • Spatula
  • Freezer

Ingredients
  

  • 30 cookies chocolate sandwich cookies finely crushed
  • 6 tablespoons butter melted
  • 1.5 quarts vanilla ice cream slightly softened
  • 1.5 cups hot fudge sauce chilled
  • 1.5 cups salted peanuts chopped if desired
  • 1 cup chocolate shell topping

Instructions
 

  • Mix the crushed cookies with the melted butter until coated, then press firmly into a lined 9x13-inch pan.
  • Spread half of the softened vanilla ice cream over the crust and smooth it into an even layer.
  • Add the chilled hot fudge sauce and spread gently, then sprinkle on half of the peanuts.
  • Add the remaining ice cream, drizzle with chocolate shell topping, and finish with the rest of the peanuts.
  • Freeze until firm, then slice and serve the Buster Bar Ice Cream Cake cold.

Notes

  • Soften the ice cream just enough to spread easily.
  • Chill the fudge before assembling.
  • Freeze overnight for the cleanest slices.
  • Use a warm knife for serving.
Keyword Buster Bar Ice Cream Cake