Buster Bar Ice Cream Cake
by Sommer Collier — last updated on Aug 27, 2025 
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.
Sommer’s Recipe Notes
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!
Why You’ll Love Our Dairy Queen Buster Bars Recipe
- Few Ingredients – Today’s easy-to-make 5-Ingredient Buster Bar Ice Cream Cake is perfect for birthdays or simple get-togethers. With just a handful of ingredients, it’s the perfect pick-me-up and cool-me-down for summer parties!
- Make Ahead – You can make your buster bar ice cream cake ahead of time and store it in the freezer until you are ready to serve.
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 simpler… 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.
Find the full Buster Bar Ice Cream Cake recipe with detailed instructions, storage tips, and a video tutorial in the printable form at the bottom of the post.
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.
- Freeze solid before cutting and serving.
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
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.
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.
If chocolate graham crackers are unavailable in your local stores, you can purchase them online, or use chocolate wafer cookies, thin brownie crisps, or even crushed Oreo cookies.
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 to lift out the cake easily.
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.
Yes, they are part of the appeal. The red skins offer a bit of bitterness to balance the rich nutty flavor, making this the best buster bar ice cream cake possible! Plus, they provide a little extra texture.
Buster Bar Ice Cream Cake
Video
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.
Notes
Nutrition
Other Amazing Frozen Treats
- Homemade Mint Chocolate Chip Ice Cream Flavor by Chew Out Loud
- Chocolate Chip Cookie Dough Recipe by JoyFoodSunshine
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!!
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!!
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. :)