Buster Bar Ice Cream Cake
This Creamy Buster Bar Ice Cream Cake is a no-bake frozen dessert made with layers of crushed cookies, creamy vanilla ice cream, crunchy peanuts, hot fudge, and whipped topping. It’s nostalgic, easy to prepare, and perfect for summer gatherings or make-ahead treats.
Ingredients
- ¼ cup unsalted butter melted
- 1½ cups dry roasted peanuts
- 1 jar 12 oz hot fudge sauce
- 1 package 14.3 oz chocolate sandwich cookies, crushed
- ½ gallon vanilla ice cream slightly softened
- 1 container 8 oz whipped topping, thawed
- Optional: pinch of sea salt for garnish
Instructions
- Combine crushed chocolate sandwich cookies with melted butter until evenly coated and crumbly like wet sand.
- Press firmly into a 9x13-inch dish to form the crust and freeze for 10 minutes.
- Spread softened vanilla ice cream over the crust and top with roasted peanuts.
- Slightly warm the fudge sauce until pourable, drizzle over the peanuts, and spread evenly.
- Add a layer of whipped topping on top, then sprinkle with extra peanuts and a pinch of sea salt if you like.
- Cover and freeze for at least 4 hours or overnight until firm. Slice and serve cold for a creamy, nostalgic treat.