Buster Bar Dessert Ice Cream Cake

Indulge in the ultimate frozen treat with this decadent Buster Bar Dessert Ice Cream Cake—a no-bake masterpiece that's perfect for warm-weather gatherings or satisfying late-night cravings. Layers of crushed chocolate sandwich cookie crust, creamy vanilla ice cream, salted peanuts, and rich chocolate fudge sauce come together to create a dreamy dessert that's topped off with airy whipped topping and a drizzle of chocolate syrup for extra indulgence. Easy to assemble with minimal prep time, this freezer-friendly delight serves 12 and is guaranteed to impress at any party or family dinner. With its irresistible combination of crunch, creaminess, and a touch of salty-sweet magic, this frozen ice cream cake recipe will quickly become your go-to summer dessert!

Nutriscore Rating: 45/100

Prep Time:30 mins

Cook Time:0 mins

Total Time:30 mins

Servings: 12

Ingredients

• 24 pieces Chocolate sandwich cookies
• 0.5 cup Unsalted butter
• 8 cups Vanilla ice cream
• 1.5 cups Salted peanuts
• 1 jar Chocolate fudge sauce
• 8 ounces Whipped topping
• 0.25 cup Chocolate syrup

Directions

Step 1

Line a 9x13-inch baking dish with parchment paper to make it easier to remove the dessert later. Set aside.

Step 2

Crush the chocolate sandwich cookies into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.

Step 3

Melt the butter in the microwave or in a small saucepan. Combine the cookie crumbs and melted butter in a mixing bowl and stir until well coated.

Step 4

Press the cookie mixture evenly into the bottom of the prepared baking dish to form the crust. Place the dish in the freezer for 10-15 minutes to set.

Step 5

Allow the vanilla ice cream to soften slightly at room temperature for about 5-10 minutes. Once softened, spread half of the ice cream evenly over the chilled crust.

Step 6

Sprinkle 3/4 cup of salted peanuts evenly over the ice cream layer.

Step 7

Heat the chocolate fudge sauce slightly in the microwave (just enough to make it pourable, about 15-20 seconds). Pour the fudge sauce evenly over the peanut layer, spreading gently with a spatula to cover.

Step 8

Place the pan back in the freezer for 10 minutes to firm up the fudge layer.

Step 9

Remove the dish from the freezer and spread the remaining vanilla ice cream over the fudge layer. Smooth the top with a spatula.

Step 10

Sprinkle the remaining 3/4 cup of salted peanuts evenly over the top ice cream layer.

Step 11

Spread the whipped topping over the peanuts to create a final smooth layer.

Step 12

Drizzle the chocolate syrup on top in a decorative pattern.

Step 13

Cover the dish with plastic wrap or aluminum foil and freeze the dessert for at least 4 hours, or until completely firm.

Step 14

To serve, remove the dessert from the baking dish using the parchment paper, if lined, and cut into squares. Allow the pieces to sit at room temperature for 5 minutes before serving to make cutting easier. Enjoy!

Nutrition Facts

Serving size	2673.8 grams (2673.8g)

Amount per serving	% Daily Value*
Calories	9382

Total Fat 544.50g	698%
Saturated Fat 232.50g	1163%
Polyunsaturated Fat 36.90g
Cholesterol 832mg	277%
Sodium 5209mg	226%
Total Carbohydrate 1073.40g	390%
Dietary Fiber 49.40g	176%
Total Sugars 712.90g
Protein 133.20g	266%

Vitamin D 136IU	681%
Calcium 1876mg	144%
Iron 35mg	193%
Potassium 5597mg	119%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.4%

Protein: 5.5%

Carbs: 44.1%