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 are pressed into easy-to-cut bars.
Why We Love This Copycat Dairy Queen Buster Bars Recipe
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.
Buster bars are seriously the most perfect combination of salty and sweet with all the best textures!
So, I set out to make a buster bar recipe right at home. Instead of making it into bars, I made a buster bar cake that is absolutely to die for. This peanut buster bar dessert is a no-bake, no-fuss dessert recipe that is even better than the Dairy Queen version!
The best part? You can make your buster bar ice cream cake ahead of time and store it in the freezer until you are ready to serve.
This ice cream cake is perfect for birthdays or simple get togethers!
Let’s forget about pulling out the cake pans to make chocolate cake and frosting.
Summer is now all about the ice cream cake rather than the cake layers.
No-Bake Desserts
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 a baking dish so it can be cut and served as an ice cream cake.
Buster Bar Cake Ingredients
- Vanilla Ice Cream. Although Dairy Queen uses their famous soft-serve for Buster Bars, a couple of layers of good quality vanilla ice cream will soften in minutes, once cut and served.
- Hot Fudge Sauce. Buy a big jar of chocolate fudge sauce, 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.
Detailed Instructions…
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.
For an extra level of celebration, you can add some whipped cream and maraschino cherries on top to hold birthday candles or other decorations.
Get the Full (Printable) Buster Bar Ice Cream Cake Recipe Below. Enjoy!
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?
Recipe Variations
If you’ve already enjoyed this classic combination, and want to build upon the recipe, consider adding new flavor combinations with peanut butter and caramel sauce, chopped peppermint patties and mint ice cream, or strawberry ice cream with strawberry jam and chocolate sauce!
Or simply replace the vanilla ice cream with chocolate ice cream for a chocolatey twist!
For a dairy-free option, use coconut milk ice cream and dairy-free chocolate substitutes!
Frequently Asked Recipes
Can I make this cake ahead of time?
This is a great make-ahead dessert. Wrap the top of the baking dish well with plastic wrap before you freeze it so that it doesn’t get freezer burn. If it is wrapped well, it will keep in the freezer for many weeks.
Do you place an ice cream cake in the fridge or freezer?
If you want to make sure that you can easily cut into the cake for any party, you can store it in the refrigerator for 30-45 minutes before serving. Otherwise, it must be stored in the freezer.
What should I use if I cannot find the chocolate graham crackers?
If chocolate graham crackers are not available in your local stores, you can purchase them online, or use chocolate wafer cookies, thin brownie crisps, or even crushed Oreo cookies.
Can I use crushed chocolate cookies on the bottom? Will they get stuck?
You could crush Oreo cookies or chocolate teddy grahams, but make sure to line the pan with parchment paper before pressing down the cookie crumbs so that you can lift out the cake easily.
What about using magic shell on the bottom of the pan?
You could try it! I would cover the bottom of the pan in plastic wrap or parchment paper, spread the magic shell over the bottom, and freeze it to harden before moving on. If you don’t use plastic wrap or parchment on the bottom, the magic shell won’t lift out of the pan.
Do you leave the red skin on the peanuts?
Yes, they are part of the appeal. The red skins offer a bit of bitterness to balance the rich nutty flavor. Plus, they provide a little extra texture.
Other Amazing Frozen Treats
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- Blueberry Pie Homemade Ice Cream
- Strawberry Basil Italian Ice
- Affogato al Cafe
- Bubble Gum Ice Cream
- Duke’s Hula Pie
- Dipped Chocolate Ice Cream Cones
- Homemade Mint Chocolate Chip Ice Cream Flavor by Chew Out Loud
- Chocolate Chip Cookie Dough Recipe by JoyFoodSunshine
Buster Bar Ice Cream Cake
Ingredients
- 10 whole chocolate graham crackers
- 1 gallon vanilla ice cream
- 14 ounce hot fudge sauce
- 1 1/2 cups red skin peanuts
- 7.5 ounce Magic Shell chocolate coating
Instructions
- 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.
Could I make this in 8×8 baking dish?
Hi Lisa,
Yes, you can! I would HALF this recipe for an 8X8 inch dish.
This is so good! Instead of laying the chocolate Graham crackers on the bottom, I placed a whole sleeve on the chocolate Graham crackers in a food processor and made them into crumbs. I put the crumbs in the bottom of the pan, and pressed very soft ice cream into the crumbs. And continued with the recipe. I think this made it taste the the chocolate crumbs Dairy Queen uses in their cakes. Everyone that ate it loved it!
Where do you find chocolate graham crackers? I haven’t found any locally and they don’t have any on Amazon!
I have found them at Walmart and Kroger. Today my Kroger was out of them so I am going to try Keebler Deluxe Grahams.
I made this for my family and they loved it! Will definitely be making it again!!
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This was every bit as good as I’d hoped! Definitely a keeper! 😋
I want to make these. What do you think about using the magic shell on the bottom to make the hard shell on the bottom too? What if i spray it or even line the pan with parchment?
Hi Cathy,
You could try that! I would cover it in plastic wrap, spread the magic shell over the bottom, freeze to harden before moving on. :)
So easy, so yummy and easily my favorite dessert so far this year. I had to use chocolate wafer cookies since I couldn’t find chocolate graham crackers but we LOVED it! Thank you for sharing.
I used lactose free ice cream, oreos (minus the cream) since my store was out of graham crackers, and Reese’s magic shell. So easy and SO GOOD! Everyone raved about it. Thank you!!
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This was really good. I however used regular graham crackers couldn’t find chocolate ones, sugar free chocolate sauce and sf magic shell and sugar free ice cream. It tasted so good. I’m diabetic.
GREAT recipe! Growing up I worked at DQ for 8 summers and Buster Bars and PB Parfaits were my favorite to eat and make!! I have made this with a vanilla wafer crumb base, packed with butter and slightly baked like crust. And the peanuts – they are Spanish Peanuts – I can still see the giant can they came in at the store!! Also – I don’t like Hershey Syrup so I’ve used Smuckers Fudge – its thicker and more gelatinous and sets up really well against the ice cream. And – my birthday is at the end of June so guess what I’m making?! Thanks for reminding me of a favorite!!
This sounds amazing! I’m definitely going to make this very soon. This is such a yummy Re pie with so many ways you could personalize it to meet the crowd you’re serving. I wonder what one that incorporates a layer of peanut butter into it would taste like. I know it would change the recipe and I would have to check the other ingredients carefully, but I may also make a second one with rice crispies instead of peanuts for my peanut allergy friend.
I grew up in my mom and dads Dairy Queen in State College PA. When I was older and had to work in the store I loved making Buster bars and peanut Buster parfaits. Sadly when cooperates took over the Dilly bars and Buster bars were made in bulk not in the stores any more. Thank you for this recipe. I will definitely be making this.
Do you leave the red skin on the peanuts?
Hi Sid,
Yes, they are part of the appeal. I can’t exactly say why, but people that love them, LOVE THEM. :)
WOW!!! So easy to make and absolutely delicious.
I made this recipe in small mason jars so everyone had individual servings. Delicious!!!
Love a buster bar! When I need layers of ice cream I like to remove it from the package and slice it like a loaf of bread. It makes layering and smoothing the ice cream much easier. Thanks for the recipe!
AMAZING!!!! I’m sooo doing that
Great recipe!! I have made it exactly as written.
Tip: make sure you have a half gallon of ice cream, it’s usually sold now in smaller packages that are not a full half gallon.
This was delicious. I used chocolate graham animal cookies (crushed) for the bottom. However, I had a problem with it sticking to the pan. I was fighting with it to get it out. Any suggestion?
Hi Stella,
That sounds delicious! However, the crushed crackers are probably the reason you struggled to get the cake out of the pan. The whole crackers, flat against the bottom, will lift out easily. Were you unable to find them?
I put a layer of parchment paper on the bottom of my pan then did the chocolate cookie crumb crust. It works perfect.
Our Dairy Queen sells their ice cream by the quart for $2.50. You could use the real thing when you make this and still spend less than buying good vanilla ice cream at the store. Check your DQ for this dessert hack!
Can not find the chocolate graham crackers any where, all the comments sound good, but can I use regular graham crackers?
Hi Phyllis,
Another great option would be thin chocolate wafer cookies. Hope this helps!
My store didn’t have chocolate graham crackers, so I bought a chocolate graham pie crust…. I plan on breaking it up and making the crust that way! Hope it works!
Thank you! I made this for a neighborhood gathering. So easy. Served a large group. Everyone was delighted! My husband especially loved it. Enough that we now have a second one in the freezer that he is working on. It freezes very well. Make sure to not get the hot fudge to hot!
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Thought:.. instead of using choc gram crackers what about a thin to med choc cake?
Hi Dale,
Sure! That’s a great idea. It will just take a little more time and effort. Whereas, the graham crackers absorb some of the moisture from the ice cream and become “cakey” on their own.
Dairy Queen was my 1st job as a high schooler. I’ve made plenty of those bars!!! And a ton of other treats…you brought back some old as heck memories!!!
Hi Sommer. This looks delicious! I can’t find the link for the video. Any chance you can repost it?
Thanks.
Hi Kelly!
The video should just pop up on the bottom of the screen (on mobile) or in the sidebar (on desktop). If you can’t see it, please let me know. :)
GREAT IDEA! I USED TO WORK AT DQ YEARS AGO AND FOR MY PEANUT BUSTER PARFAIT, I USED CARAMEL AND CHOPPED PECANS INSTEAD. IT WAS AWESOME SO I MIGHT TRY IT MY WAY BUT THANKS FOR THE GREAT IDEA!
I’m wondering if your could use brownies as the base? Wouldn’t that be delightful!!
The brownie bottom sounds great. Gonna try that myself. Thanks
Hi Mayke,
As long as it’s not too thick, so you can still cut through it frozen, that would be great!
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How far ahead can I make this? Can I wrap it good and keep it in the freezer for a week?
Hi Ruth,
Oh yes! As long as it’s wrapped well, you could keep it in the freezer for several weeks. :)
Oh my gosh! I am so excited to make this! I found this spicy chocolate recipe that is would go great with this Buster Bar Ice Cream Cake! I’m really excited to try it!
Thank you for recreating an old favorite treat! Can’t wait to give it a try at the next family gathering!
This looks delicious! I plan on putting it together this evening for a birthday celebration tomorrow. My one complaint: please please please lose that annoying music. It adds absolutely nothing but detracts mightily.
Oh my goodness- this is such a good dessert! My mom made this when I was growing up and this brings back many fun memories. The only difference was the crust was made with ground up Oreos (filling and all). Great summertime dessert!
I havent made it yet. But I plan to. Buster bar is my husbands favorite from DQ….will let you know….
This was a huge hit! Everyone at my house loved it!
This might be the best ice cream dessert I have ever tasted!
This looks heavenly! Can’t wait to make this! Peanut and chocolate is one of my favorites with ice cream.
Oh, my gosh, SO much better than Buster Bars!! Fabulous!!!