Buster Bar Ice Cream Cake
An ice cream cake that tastes just like a Buster Bar from Dairy Queen! Fudge graham cracker crust layer on bottom with layers of vanilla ice cream, hot fudge, peanuts and hard shell fudge.
Ingredients
- 3 48 oz tubs vanilla ice cream (144 oz total)
- 8 1/2 graham cracker sheets
- 2 bottles Magic Shell fudge topping (14.5 oz total)
- 2 11.5 oz jars hot fudge (23 oz total)
- 1 1/2 c peanuts
Instructions
- Line a 9x13 dish or pan with cling wrap or parchment paper.
- Place a single layer of graham crackers in the bottom of the pan, breaking pieces apart to make them fit. If you're not using pre-made fudge graham crackers, squeeze some of the hard shell fudge on top and spread out over the graham crackers.
- Scoop half of the ice cream (1 1/2 tubs) over the fudge graham crackers then top with all the hot fudge and spread out as evenly as you can.
- Sprinkle 1 cup of the peanuts on top of the hot fudge followed by a thin layer of the hard shell fudge.
- Scoop the rest of the ice cream on top then cover with cling wrap and condense everything together by using your hands to press down all over the top ice cream layer until you achieve a relatively flat surface. Remove the cling wrap.
- Top with the remaining 1/2 cup of peanuts and empty out the rest of the hard shell fudge on top.
- Freeze for 5+ hours. Remove from the freezer, cut into 20 servings and enjoy!
Tried this recipe?Let us know how it was!