Buster Bar Ice Cream Cake

Embark on a delightful culinary adventure with this incredible Buster Bar Ice Cream Cake recipe, designed to bring the beloved frozen treat right to your kitchen. This recipe is your ticket to a simple yet utterly delicious dessert that’s perfect for birthdays, celebrations, or just a sweet craving. Get ready to impress with a homemade ice cream cake that rivals any store-bought version, offering rich flavor and satisfying texture.

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Prep Time 20

Cook Time 0

Freezing Time 4

Total Time 7

Servings: 8 slices

Course: Dessert, Ice Cream Cake

Ingredients Equipment Method Notes

Ingredients

1 pint vanilla ice cream slightly softened
1 pint chocolate ice cream slightly softened
1/2 cup chopped roasted peanuts unsalted is preferred
1/4 cup hot fudge sauce slightly warmed
1/4 cup caramel sauce slightly warmed
1/2 cup chopped chocolate bar like a classic Buster Bar or your favorite chocolate candy bar
Optional shredded coconut for garnish

Equipment

8x8 inch square baking dish
- Parchment Paper
Spatula
Plastic wrap
Aluminum Foil

Method

Line an 8x8 inch square baking dish with parchment paper, leaving a slight overhang on all sides. This will make it easier to lift the ice cream cake out once it’s frozen.
Spread the slightly softened vanilla ice cream evenly into the bottom of the prepared baking dish. Use a spatula or the back of a spoon to create a smooth, even layer.
1 pint vanilla ice cream
Sprinkle half of the chopped roasted peanuts evenly over the vanilla ice cream layer. Ensure they are distributed across the entire surface.
1/2 cup chopped roasted peanuts
Drizzle about half of the warmed hot fudge sauce and half of the warmed caramel sauce over the peanut layer. You can create a swirl pattern or just drizzle them randomly.
1/4 cup hot fudge sauce, 1/4 cup caramel sauce
Gently spread the slightly softened chocolate ice cream over the fudge and caramel mixture. Again, aim for an even layer.
1 pint chocolate ice cream
Drizzle the remaining hot fudge sauce and caramel sauce over the chocolate ice cream layer. Immediately sprinkle the chopped chocolate bar pieces over the sauces. Press them down gently so they adhere to the ice cream.
1/4 cup hot fudge sauce, 1/4 cup caramel sauce, 1/2 cup chopped chocolate bar
Sprinkle the remaining chopped roasted peanuts over the top of the chocolate and candy bar layer for added crunch.
1/2 cup chopped roasted peanuts
Cover the baking dish tightly with plastic wrap, then foil. Place the Buster Bar Ice Cream Cake in the freezer for at least 4-6 hours, or preferably overnight, until it is firm and completely frozen.

Notes

To store, tightly wrap the cake and keep it in the coldest part of your freezer for up to 2-3 weeks. Allow to soften for 5-10 minutes at room temperature before slicing if too hard.