Buster Bar Ice Cream Cake
Buster Bar Ice Cream Cake Recipe: All the amazing layers of Dairy Queen Buster Bars in a quick 5-ingredient treat! Ice cream, fudge, red skinned peanuts, and chocolate coating pressed into easy-to-cut bars.
Dairy Queen Treats
For years Dairy Queen Buster Bars have been my ultimate guilty pleasure.
On a rough day, as an after-school treat for the kids, or even as a late night snack… Dairy Queen was there, ready to lift my spirits with creamy vanilla ice cream, swirls of soft fudge, red skin peanuts, and brittle chocolate coating.
When the kids were little, those late night Buster Bars were my favorite.
We’d get the kids in bed after a full day of work, school, appointments, and chores. Then as we’d sit down on the couch to finally relax, Lt. Dan would get the idea to run out and grab a couple of Buster Bars.
Luckily we had a Dairy Queen just 3 minutes away!
Ten minutes later, we’d sit back down on the couch, turn on a favorite sitcom, and sink our teeth into pure chocolatey joy.
Sadly, our nearest Dairy Queen closed its doors just a few months ago.
Since then, I’ve been having withdrawals.
Not that we were eating Buster Bars every week, mind you. It’s just the knowledge that I can’t have one in 3 minutes that makes it so painful.
If there was ever a time for a simple no-bake dessert recipe, it’s right now, in the heat of summer.
I love simple desserts you can whip up in minutes, especially if they taste like my beloved Buster Bars.
Today’s easy to make 5-Ingredient Buster Bar Ice Cream Cake is just what the doctor ordered. It’s the perfect pick-me-up and cool-me-down for summer parties!
Our Buster Bar Ice Cream Cake recipe has all the components of classic Dairy Queen Buster Bars pressed into
Buster Bar Cake Ingredients
- Vanilla Ice Cream. Although Dairy Queen uses their famous soft-serve for Buster Bars, a
coupleof layers of good quality vanilla ice cream will soften in minutes, once cut and served.
- Fudge Sauce. Buy a big jar, so you have a nice even layer of fudge in the middle. If you have to heat it a tad to spread it, that’s ok. But it should be no more than room temperature or the ice cream will melt.
- Red Skin Peanuts. The Buster Bar little extra something!
- Chocolate Shell Coating. Use Magic Shell or any grocery store chocolate coating that hardens when it gets cold.
- Chocolate Graham Crackers. Although there is no sign of graham crackers in classic Buster Bars, these act as the platform on which to build the ice cream cake, making it much easier to scoop each piece out of the dish and serve.
How To Make Buster Bar Ice Cream Cake
Honestly, this could not be any more simple… Just layer it in!
- Layer 1, graham crackers.
- Layer 2, ice cream.
- Layer 3, fudge and peanuts.
- Layer 4, more ice cream.
- Layer 5, more peanuts and chocolate coating.
Dairy Queen Ice Cream Cake Recipe Tips
Make sure to press both layers of ice cream smooth before moving on.
Also make sure that you sprinkle the top of the cake with peanuts before you add the Magic Shell, so it seals the peanuts in place.
Get the Full (Printable) Buster Bar Ice Cream Cake Recipe & Video Below
Best Dairy Queen Ice Cream Cake
Final thoughts on the results?
Yes. Yeeeeeeeeees. This recipe will definitely satisfy a hardcore Buster Bar craving.
Plus, it’s easy to make, feeds a crowd, saves money (if you were actually going to buy 24 Buster Bars) and feels like a celebration in appearance, flavor, and creamy texture.
This Buster Bar Cake is a summertime win!
I highly recommend you make one in the next couple of weeks… Say around Independence Day?
Also check out some of our other favorite frozen treats.
- Boozy Bomb Pops
- Cereal Milk Popsicles
- Blueberry Pie Homemade Ice Cream
- Strawberry Basil Italian Ice
- Affogato al Cafe
- Bubble Gum Ice Cream
Buster Bar Ice Cream Cake
- Set the ice cream out to soften. Line the bottom of a 9X13 inch baking dish, with graham crackers. Break several crackers in half in order to cover the entire bottom in a single layer.
- Scoop half the ice cream on top of the graham crackers. Use the scooper (or a stiff spatula) to smash 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 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.
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