Buster Bar Ice Cream Cake

5 from 9 votes

Buster Bar Ice Cream Cake is inspired by Dairy Queen's classics. It's a family-size take on the traditional chocolate dipped dessert on a stick, served as a slice for sharing.

Prep Time15

Freeze Time4

Total Time4 15

Course: Dessert

Cuisine: American

Servings: slices

Calories: 880kcal

Author: Jennifer Fishkind

Ingredients

14 fudge-covered graham crackers broken into smaller pieces
96 ounces (2 48-ounce) containers of vanilla ice cream
16 ounces container of hot fudge topping (I used Mrs. Richardson’s brand)
14.5 ounces (2 7.25-ounce) bottles of chocolate magic shell topping
1¼ cups dry roasted peanuts divide ½ cup, ½ cup and ¼ cup

Instructions

Lightly spray a 9x13 baking dish with nonstick cooking spray. Evenly spread the broken pieces of fudge-covered graham crackers in the bottom of the prepared baking dish.
Scoop the ice cream onto the broken fudge-covered graham crackers, then carefully press and spread the ice cream out evenly.
Remove the lid from the hot fudge topping and heat in the microwave for 10-15 seconds. (This is only to warm and loosen the hot fudge, so it spreads easier) Quickly spread the hot fudge over the ice cream.
Sprinkle the ½ cup of peanuts over the hot fudge layer.
Repeat the ice cream layer with the remaining container of ice cream.
Sprinkle ½ cup of the peanuts over the ice cream.
Remove the lids and foil covering over the top of the magic shell containers. Heat in the microwave for 8-10 seconds. Screw the lids on tight and shake to completely mix the magic shell. Squeeze the first container over ½ of the peanut layer. Quickly sprinkle ½ of the remaining peanuts over the magic shell before it hardens. Squeeze the second container of magic shell over the remaining half and quickly sprinkle the rest of the peanuts over the magic shell before it hardens. Cover and chill in the freezer for at least 4 hours. Just before serving, remove the Buster Bar from the freezer and slice it into 12 slices (3 slices x 4 slices). Serve immediately.

Notes

Storage:

To Store: Store any leftovers tightly covered with plastic wrap in the freezer for up to 10 days.

Tips:

If the ice cream begins to become too soft while you are assembling the cake, you can place the pan (and the unused ice cream) into the freezer for 30 minutes and then finish assembling the cake.
You can line the bottom of the cake pan with unbroken fudge-covered graham crackers, but the ice cream will not be able to penetrate the fudge layer. You want the ice cream to be able to meld with the fudge and graham crackers.
You can substitute any flavor of magic shell for the chocolate magic shell.
You can use any variety or brand of vanilla ice cream. I chose Great Value Homestyle Vanilla.
If you cannot find the 16-ounce container of hot fudge topping, you can substitute 1½ container of the 11.75-ounce jar of Smucker’s hot fudge topping. Mrs. Richardson’s brand is the only one I have been able to find lately, so you use what is available.

Nutrition