Buster Bar Dessert (Ice Cream Cake) Recipe

Name: Buster Bar Dessert (Ice Cream Cake)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 30 -32 Oreo cookies, filling removed and cookies crushed into crumbs; 1/3 cup butter, melted; 1/2 gallon vanilla ice cream, softened (I use Kemp's); 1 1/2 cups salted Spanish peanuts; 1/2 cup butter; 2 cups powdered sugar; 1 cup evaporated milk; 3/4 cup milk chocolate chips; 1 teaspoon vanilla; 8 ounces Cool Whip, thawed

Servings: persons

1
Combine cookie crumbs with the melted butter till well coated.
2
Press into bottom of a 9x13 inch baking pan.
3
Place in freezer 15 minutes.
4
Spread the softened vanilla ice cream over the chilled cookie crust.
5
Sprinkle salted Spanish peanuts evenly over ice cream.
6
Place cake back into freezer.
7
For the chocolate fudge sauce melt butter over medium heat with powdered sugar and evaporated milk.
8
When melted add chips and whisk till smooth.
9
Let come to a boil; boil 8 minutes whisking occasionally till thickened. (make sure to watch boiling sauce carefully so it does not boil over).
10
Take off heat and and whisk in vanilla.
11
Let cool to room temperature. (may place pan of chocolate sauce into a large bowl with ice to chill down faster).
12
When cooled pour chocolate sauce over top of ice cream and peanuts.
13
Freeze 15 minutes.
14
Carefully frost top of cake with Cool Whip and garnish with extra peanuts (may also reserve 1/4 cup of chocolate fudge sauce to drizzle for garnish as well).
15
Cover with tin foil and freeze overnight.
16
Let sit out 10 minutes before slicing and serving.

1131

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 30 -32 Oreo cookies, filling removed and cookies crushed into crumbs, 1/3 cup butter, melted, 1/2 gallon vanilla ice cream, softened (I use Kemp's), 1 1/2 cups salted Spanish peanuts, and more.

Yes, Buster Bar Dessert (Ice Cream Cake) falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!

Buster Bar Dessert (Ice Cream Cake)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions