Buster Bar Ice Cream Cake

This ice cream cake is a real "crowd pleaser" and I haven't served it to anyone who didn't like it.  My husband loves Buster Bars from Dairy Queen and this tastes just like it.  First you layer the bottom of the pan with chocolate wafer cookies. Then you spread half the ice cream over the cookies, followed by chocolate fudge and peanuts. Then you spread the remaining ice cream over top of the chocolate peanut layer. You then sprinkle the rest of the nuts of the ice cream and top with chocolate shell topping. Place it in the freezer and you have a  delicious and simple dessert to enjoy this summer. This recipe is made in a deep 9x13 inch pan but I have divided into smaller sized pans depending on the  number of guests.

Buster Bar Ice Cream Cake

Ingredients




12-15 whole chocolate wafer cookies

1 gallon (2 litres) vanilla ice cream

14 ounce (428 ml) fudge sauce

2 cups red skin or regular peanuts

7.5 ounce (205 grams) Magic Shell chocolate coating

Instructions


Set the ice cream out to soften. Line the bottom of a 9X13 inch baking dish, with cookies. Break several cookies in half in order to cover the entire bottom in a single layer.


Scoop  or slice half the ice cream on top of the cookies. Use an offset spatula to spread the ice cream into a flat layer.


Pour the fudge over the ice cream layer. Spread it out in a thin layer over the ice cream. Then sprinkle half the peanuts over the surface of the fudge.


Scoop or slice  the remaining ice cream over the fudge and peanuts. Press gently into a smooth layer, sealing in the fudge.


Sprinkle the remaining peanuts over the ice cream in an even layer. Then drizzle the Magic Shell over the peanuts to secure them into place. Place the pan in the freezer for at least 3 hours before cutting.

Print Recipe:Buster Bar Ice Cream Cake

Unwrap both containers of ice cream

Unwrap the box covering the softened ice cream. Slice and cover the cookie layer. 

Spread the ice cream so that it is level and smooth.

Pour or squeeze the chocolate fudge sauce over the ice cream and then sprinkle half the peanuts over the fudge. If your fudge sauce is cold you can warm it up a little in the microwave so that it is easier to spread.

Open the second box of softened ice cream and slice and spread over the chocolate peanut layer. 

Sprinkle the remaining peanuts over the ice cream and squeeze the magic shell coating over top of the peanuts.