Description
The Buster Bar Ice Cream Cake is a decadent layered dessert featuring a crunchy base of fudge-covered graham crackers, creamy vanilla ice cream, rich hot fudge, crunchy dry roasted peanuts, and a crispy chocolate magic shell topping. Perfectly chilled and served in slices, this no-bake treat combines textures and flavors reminiscent of the classic Buster Bar candy bar in an easy-to-make ice cream cake.
Ingredients
Units
Scale
Base and Layers
- 14 fudge-covered graham crackers, broken into smaller pieces
- 96 ounces (2 x 48-ounce containers) vanilla ice cream
- 16 ounces hot fudge topping (e.g., Mrs. Richardson’s brand)
- 14.5 ounces (2 bottles of 7.25 ounces each) chocolate magic shell topping
- 1 1/4 cups dry roasted peanuts (divided: 1/2 cup, 1/2 cup, 1/4 cup)
Instructions
- Prepare the base: Lightly spray a 9×13-inch baking dish with nonstick cooking spray. Evenly spread the broken pieces of fudge-covered graham crackers across the bottom of the dish to form the base layer.
- Add the first ice cream layer: Scoop the vanilla ice cream onto the graham cracker base. Carefully press and spread the ice cream evenly over the crackers, creating a smooth layer.
- Warm and spread hot fudge: Remove the lid from the hot fudge topping and microwave for 10-15 seconds to warm and loosen it for easier spreading. Quickly spread the hot fudge evenly over the ice cream layer.
- Sprinkle peanuts: Evenly sprinkle ½ cup of the dry roasted peanuts over the hot fudge layer.
- Add second ice cream layer: Repeat the ice cream layer by spreading the remaining container of vanilla ice cream over the peanut layer, smoothing it out evenly.
- Sprinkle more peanuts: Sprinkle another ½ cup of peanuts evenly over the second ice cream layer.
- Prepare magic shell topping: Remove lids and foil from the two magic shell topping containers. Microwave each for 8-10 seconds to loosen the chocolate. Screw lids back on tightly and shake well to mix.
- Apply magic shell and peanuts: Squeeze the first magic shell container over half of the peanut-topped ice cream layer. Quickly sprinkle half of the remaining ¼ cup peanuts over the magic shell before it hardens. Repeat with the second magic shell container on the other half, then sprinkle the rest of the peanuts on top before it hardens.
- Freeze the cake: Cover the baking dish and chill the assembled ice cream cake in the freezer for at least 4 hours to allow it to set and harden completely.
- Serve: Just before serving, remove from freezer and slice into 12 pieces (3 slices by 4 slices). Serve immediately for optimal texture and flavor.
Notes
- For easier spreading, warm the hot fudge and magic shell toppings briefly as described to prevent cracking or clumping of chocolate.
- Use a sharp knife dipped in warm water to slice the frozen ice cream cake cleanly without cracking.
- This ice cream cake can be kept frozen for up to 1 week; thaw slightly before slicing for best texture.
- Customize by using different ice cream flavors or nuts if desired.
- If you can’t find fudge-covered graham crackers, substitute with any chocolate-covered cookie or wafer for a similar texture.
Nutrition
- Serving Size: 1 slice (approximately 1/12th of cake)
- Calories: 420
- Sugar: thirty-five grams
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 50 g
- Fiber: 1.5 g
- Protein: 6 g
- Cholesterol: 55 mg
