Name: Buster Bar Ice Cream Cake
Prep time: 15 min
Total time: 4 h 15 min
Cuisine: American
Ingredients: 14 fudge-covered graham crackers, broken into smaller pieces; 2 × 48 oz containers of vanilla ice cream; 16 oz container of hot fudge topping; 2 × 7.25 oz bottles of chocolate magic shell topping; 1¼ cups dry-roasted peanuts (divided into ½, ½, and ¼ cups)

I love how this homemade take on Dairy Queen’s iconic Buster Bar layers creamy vanilla ice cream, rich hot fudge, crunchy nuts, and a fudge-covered graham cracker crust into a show-stopper of an ice cream cake. It’s quick to assemble and perfect for celebrations or beating the summer heat.

Buster Bar Ice Cream Cake

Why You’ll Love This Recipe

I appreciate how this cake tastes indulgent yet comes together easily—no baking required. Using store-bought hot fudge, magic shell, and fudge-covered graham crackers cuts prep time down to just about 15 minutes. Still, the layers deliver that crave-worthy combo of creamy, crunchy, sweet, and salty that makes every bite memorable.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

14 fudge-covered graham crackers, broken into smaller pieces
2 containers (48 oz each) of vanilla ice cream
1 container (16 oz) of hot fudge topping
2 bottles (7.25 oz each) of chocolate magic shell topping
1¼ cups dry-roasted peanuts (divided into ½, ½, and ¼ cups)

directions

Lightly spray a 9×13-inch pan with nonstick spray.
Layer the bottom with broken fudge-covered graham crackers.
Scoop softened vanilla ice cream over the crackers and press into an even layer.
Warm the hot fudge in the microwave (10–15 seconds) to make it spread-friendly, then evenly coat the ice cream.
Sprinkle ½ cup of peanuts over the hot fudge.
Add the second container of ice cream and smooth it out.
Top with another ½ cup of peanuts.
Warm each bottle of magic shell (8–10 seconds), shake, then pour over the peanut layer—sprinkle the remaining ¼ cup of peanuts on top before it sets.
Cover and freeze for at least 4 hours.
When ready to serve, use a warm knife (run under hot water and dry) to slice into 12 pieces and serve immediately.

Servings and timing

Servings: 12 slices
Prep time: ~15 minutes
Chill time: ≥ 4 hours
Total time: ~4 hours 15 minutes

Variations

I like using different magic shell flavors—caramel, peanut butter, or novelty “unicorn” shell for fun.
I sometimes swap vanilla ice cream with flavors like mint-chip, coffee, or peanut-butter for a twist.
I change up the crust with chocolate graham crackers or crushed Oreos for a richer base.
For extra indulgence, I drizzle caramel or use Reese’s magic shell instead of classic chocolate.

storage/reheating

I keep any leftovers tightly covered in the freezer—either wrapped in plastic wrap or stored in an airtight container. It maintains best quality for up to 10 days. No reheating needed—just slice and enjoy straight from the freezer.

FAQs

What’s the best way to slice the ice cream cake cleanly?

I heat my knife under hot water, dry it with a towel, then slice. Wiping the knife between cuts ensures smooth edges on each piece.

Can I prepare this cake ahead of time?

Absolutely. I assemble it and freeze it fully—up to 10 days in advance. It’s ideal for planning ahead for parties or gatherings.

Can I use homemade fudge instead of store-bought?

Yes—I sometimes use my own thick fudge sauce instead of store-bought. It tastes even richer, though either works great.

How do I keep the peanuts crunchy?

Dry-roasted peanuts stay much crunchier in the cold layers. I avoid salted or coated peanuts that can become soggy.

Can I make smaller, individual servings?

Definitely! I sometimes prepare mini versions by using paper-lined muffin tins: layer cookie, softened ice cream, peanuts, fudge, and freeze for bite-size treats.

Conclusion

I find this Buster Bar Ice Cream Cake is my go-to when I want a nostalgic, crowd-pleasing dessert without fuss. Whether I’m hosting a backyard barbeque, celebrating birthdays, or just craving something sweet, it always delivers. Give it a try—I’m sure it’ll become a favorite in your home too.