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Buster Bar Ice Cream Cake Recipe

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3.9 from 85 reviews

  • Author: Amina
  • Total Time: 6 hours 25 minutes
  • Yield: 12 servings

Description

This Buster Bar Ice Cream Cake is a delightful no-bake dessert featuring a crunchy Oreo crust, creamy vanilla ice cream, rich hot fudge, and crunchy Spanish peanuts, topped with fluffy whipped cream and chocolate syrup. Perfect for hot days or special occasions, this icy treat combines textures and flavors reminiscent of a classic candy bar in cake form.

Ingredients

Crust

  • 24 pieces Oreo cookies (crushed)
  • 6 tbsp Butter (melted)

Ice Cream and Toppings

  • 1.5 qt Vanilla ice cream (softened)
  • 1 cup Hot fudge sauce (slightly warmed)
  • 1 cup Spanish peanuts (chopped)

Whipped Cream Topping

  • 1 cup Heavy whipping cream (chilled)
  • 2 tbsp Powdered sugar
  • 1 tsp Vanilla extract (optional)

Final Topping

  • 2 tbsp Chocolate syrup

Instructions

  1. Crush Oreos: Use a food processor or rolling pin to finely crush the Oreo cookies until they resemble coarse crumbs.
  2. Mix butter: Melt the butter and then combine it thoroughly with the crushed Oreos to prepare the crust mixture.
  3. Press crust: Evenly press the Oreo-butter mixture into the bottom of a 9×13 inch pan to form a firm crust layer.
  4. Freeze base: Place the pan in the freezer for 10–15 minutes to set the crust.
  5. Spread ice cream: Remove the crust from the freezer and spread softened vanilla ice cream evenly over it to create the creamy layer.
  6. Add fudge: Drizzle and evenly spread slightly warmed hot fudge sauce over the ice cream layer for richness.
  7. Add peanuts: Sprinkle chopped Spanish peanuts evenly over the fudge layer to add crunch.
  8. Freeze layers: Return the pan to the freezer for at least 1 hour, allowing the layers to set firmly.
  9. Whip cream: Beat the chilled heavy whipping cream with powdered sugar and optional vanilla extract until soft peaks form, creating a light and fluffy topping.
  10. Top cake: Spread the whipped cream evenly over the frozen layered cake.
  11. Drizzle syrup: Drizzle chocolate syrup decoratively over the whipped cream layer.
  12. Final freeze: Cover the cake with plastic wrap or foil and freeze it for at least 6 hours or overnight for best results.
  13. Slice and serve: Remove the cake from the freezer, slice into portions, and serve chilled for a refreshing treat.

Notes

  • Soften the ice cream slightly before spreading to ensure smooth layering.
  • Warm the fudge sauce slightly to make it easier to spread over the ice cream.
  • For easier slicing, dip the knife in hot water and wipe dry before each cut.
  • The cake can be stored in the freezer for up to 3 days for optimal freshness.
  • Optional vanilla in whipped cream enhances flavor but can be omitted if preferred.
  • Prep Time: 25 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

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