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Buster Bar Ice Cream Dessert - featured image

Buster Bar Ice Cream Dessert

  • Author: Rachel
  • Total Time: 3 hours 30 minutes (includes freezing time)
  • Yield: 15 servings 1x

Description

This easy homemade Buster Bar Ice Cream Dessert features layers of creamy vanilla ice cream, rich fudge, crunchy peanuts, and a classic chocolate shell. It’s a nostalgic, crowd-pleasing summer treat that’s perfect for BBQs, birthdays, or any occasion.

Ingredients

Scale
  • 24 chocolate sandwich cookies (like Oreos; regular or gluten-free)
  • 1/3 cup unsalted butter, melted
  • 1.5 quarts vanilla ice cream, softened
  • 1 cup roasted, salted peanuts, roughly chopped
  • 1 cup granulated sugar
  • 2/3 cup evaporated milk
  • 1/2 cup unsalted butter
  • 2 cups semi-sweet chocolate chips (for fudge sauce)
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups semi-sweet chocolate chips (for topping)
  • 1/4 cup coconut oil or vegetable shortening

Instructions

  1. Lightly grease a 9×13-inch pan or line with parchment paper, leaving overhang for easy lifting. Set aside.
  2. Crush 24 chocolate sandwich cookies into fine crumbs using a food processor or by bashing in a zip-top bag. Stir in 1/3 cup melted butter until combined. Press mixture evenly into the bottom of the prepared pan. Freeze for 10-15 minutes.
  3. Let 1.5 quarts vanilla ice cream sit at room temperature for 10 minutes or microwave in 20-second bursts until spreadable. Spread softened ice cream evenly over the chilled crust. Freeze for at least 30 minutes, or until firm.
  4. Sprinkle 1 cup roasted, salted peanuts over the ice cream layer and press gently to adhere. Freeze again for 10-15 minutes.
  5. In a medium saucepan over medium heat, combine 1 cup sugar, 2/3 cup evaporated milk, and 1/2 cup butter. Bring to a gentle simmer, whisking constantly. Remove from heat and stir in 2 cups chocolate chips and 1 teaspoon vanilla extract until smooth. Let cool for 20-30 minutes until just warm.
  6. Pour cooled fudge sauce over the peanut layer and spread gently to cover. Freeze for 45-60 minutes, or until very firm.
  7. Melt 1 1/2 cups chocolate chips with 1/4 cup coconut oil or shortening in a microwave-safe bowl (30-second bursts) or over a double boiler. Stir until smooth. Let cool slightly until pourable but not hot.
  8. Pour chocolate topping over the fudge layer and tilt pan or use a spatula to spread evenly. Freeze for at least 2-3 hours, or overnight for best results.
  9. Before serving, let dessert sit at room temperature for 10 minutes. Use a sharp knife dipped in hot water to cut into bars, wiping the blade between cuts for clean slices.

Notes

For clean slices, run your knife under hot water and wipe between cuts. Let each layer freeze fully before adding the next for neat layers. You can substitute gluten-free cookies, dairy-free ice cream, or different nuts as needed. The dessert keeps well in the freezer for up to 2 weeks if tightly wrapped.

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1/15th of pan (about 1 bar)
  • Calories: 370
  • Sugar: 27
  • Sodium: 170
  • Fat: 23
  • Saturated Fat: 13
  • Carbohydrates: 36
  • Fiber: 3
  • Protein: 6

Keywords: buster bar, ice cream dessert, summer treat, chocolate peanut dessert, homemade buster bar, frozen dessert, Dairy Queen copycat, easy ice cream cake

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Find it online: https://readytocooknow.com/buster-bar-ice-cream-dessert-recipe-easy-homemade-summer-treat/