Buster Bar Ice Cream Cake

This Buster Bar Ice Cream Cake layers chocolate graham cracker, creamy vanilla ice cream, salty peanuts, and a rich fudge sauce — all in one frozen, no-bake dessert. It's like your favorite Dairy Queen treat in sliceable form, making it ideal for parties, potlucks, or a hot summer day. The contrast of cold ice cream, crunchy nuts, and silky chocolate makes this a crowd favorite every time.

Prep Time: 30 minutes

Freeze Time: 4+ hours or overnight

Total Time: 4.5 hours

Servings: Serves 12–16

Ingredients

Base & Layers:

• 2 cups crushed chocolate graham crackers (about 14 full sheets)
• ½ cup melted butter
• 1.5 quarts vanilla ice cream, softened
• 1½ cups salted peanuts

Fudge Sauce:

• 1 cup semi-sweet chocolate chips
• ⅔ cup evaporated milk
• ½ cup powdered sugar
• ¼ cup butter
• 1 teaspoon vanilla extract

Instructions

1. Stir crushed chocolate graham crackers and melted butter until well combined. Press firmly into the bottom of a 9x13-inch pan or square trifle dish. Freeze 10 minutes.
2. Spread softened ice cream evenly over the crust. Freeze until firm, about 1 hour.
3. Top with salted peanuts.
4. Prepare fudge sauce: 
5. Melt all fudge ingredients over medium heat, stirring constantly until smooth and thickened (5–7 minutes). Let cool completely.
6. Pour cooled fudge sauce over the peanuts. Freeze again until fully set — 4+ hours or overnight.
7. Serve and enjoy!

Serving Suggestion:

• Top with extra crushed graham cracker crumbs or a few mini peanut butter cups for a fun twist.
• Garnish with whipped cream, mini chocolate chips, or a drizzle of caramel for extra indulgence. Serve in chilled squares or scoop trifle-style into bowls.

Tips:

• Soften ice cream just enough to spread — don’t let it melt too much.
• Make the fudge ahead of time and let it cool fully before layering.
• Try with different ice cream flavors (like chocolate or peanut butter swirl) for variety.
• For a shortcut, use store-bought hot fudge — but let it cool before using.

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