This Buster Bar Ice Cream Cake is a decadent, no-bake dessert inspired by the classic candy bar. With layers of crunchy Oreo crust, creamy vanilla ice cream, salted peanuts, and homemade hot fudge sauce, this cake is a show-stopping treat that’s perfect for parties or special occasions. Rich, indulgent, and oh-so-satisfying, it’s a dessert that will have everyone coming back for seconds!
Prep Time
- 20 minutes
Freeze Time
- 4–6 hours
Total Time
- 5–7 hours
Servings
- 10–12 servings
Ingredients
For the Crust:
- 20 Oreo cookies, crushed (about 2 cups of crumbs)
- 4 tablespoons melted butter
For the Middle Layer:
- 1½ quarts (6 cups) vanilla ice cream, softened
For the Toppings:
- 1 cup salted peanuts, chopped
- Hot fudge sauce (see recipe below)
For the Homemade Hot Fudge Sauce:
- ½ cup evaporated milk
- ½ cup granulated sugar
- ¼ cup unsalted butter
- ½ cup semi-sweet chocolate chips
- 1 teaspoon vanilla extract
Instructions
Step 1: Make the Oreo Crust
- In a medium mixing bowl, combine the crushed Oreo cookies and melted butter until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of a 9×13-inch baking pan or a springform pan to form an even crust. Use the back of a spoon or the bottom of a glass to press it down.
- Place the pan in the freezer while you prepare the next layer.
Step 2: Add the Vanilla Ice Cream Layer
- Spread the softened vanilla ice cream evenly over the chilled Oreo crust. Use a spatula to smooth the top.
- Sprinkle the chopped salted peanuts evenly over the ice cream layer, pressing them gently into the surface.
- Return the pan to the freezer for at least 2 hours , or until the ice cream layer is firm.
Step 3: Make the Homemade Hot Fudge Sauce
- In a small saucepan over medium heat, combine the evaporated milk, sugar, and butter. Stir continuously until the mixture comes to a gentle boil.
- Reduce the heat to low and stir in the semi-sweet chocolate chips until melted and smooth.
- Remove from heat and stir in the vanilla extract. Let the sauce cool slightly before using.
Step 4: Assemble the Cake
- Once the ice cream layer is firm, pour the warm (but not hot) homemade fudge sauce evenly over the top of the cake. Use a spatula to spread it into an even layer.
- Return the cake to the freezer for an additional 2–4 hours , or until the fudge layer is set and the cake is completely firm.
Step 5: Serve and Enjoy
- Remove the cake from the freezer about 5–10 minutes before serving to make slicing easier.
- Cut into squares or slices and serve chilled. Store leftovers in the freezer in an airtight container for up to 1 week .
Pro Tips
- Softening Ice Cream: Let the ice cream sit at room temperature for 10–15 minutes before spreading to make it easier to work with.
- Crushing Oreos: Use a food processor or place the cookies in a resealable plastic bag and crush them with a rolling pin.
- Fudge Sauce Storage: If you have leftover fudge sauce, store it in an airtight container in the fridge for up to 1 week. Reheat gently in the microwave or on the stovetop before using.
- Customize Toppings: Add sprinkles, whipped cream, or extra chopped peanuts for a festive touch.
Nutrition Facts (Per Serving, based on 12 servings)
- Calories: 380
- Protein: 6g
- Carbohydrates: 45g
- Fat: 22g
- Fiber: 2g
- Sugar: 30g
Note: Nutrition values are approximate and may vary based on specific ingredients used.
Why You’ll Love This Recipe
This Buster Bar Ice Cream Cake is a dreamy combination of textures and flavors—crunchy Oreo crust, creamy vanilla ice cream, salty peanuts, and rich homemade fudge sauce. It’s easy to make, requires no baking, and is perfect for feeding a crowd. Whether you’re celebrating a holiday or just craving something indulgent, this cake is sure to impress.
Ready to whip up this irresistible frozen treat? Grab your ingredients and get ready to enjoy a slice of pure dessert heaven—it’s creamy, crunchy, and utterly delicious!
