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Buster Bar Ice Cream Cake

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A homemade version of Dairy Queen’s Buster Bar featuring layers of vanilla ice cream, hot fudge, crunchy peanuts, and a fudge-covered graham cracker crust. Perfect for celebrations or hot summer days, this no-bake ice cream cake comes together in minutes.

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)

Instructions

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

Notes

  • Use dry-roasted peanuts for the best crunch.
  • Slice with a warm knife for clean edges.
  • Store leftovers tightly covered in the freezer for up to 10 days.
  • Customize with flavored ice cream or different shell toppings.

Nutrition

Find it online: https://cookedbysarah.com/buster-bar-ice-cream-cake/