Buster Bar Ice Cream Cake
by Sommer Collier — last updated on Apr 3, 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.
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.
Today’s easy-to-make 5-Ingredient Buster Bar Ice Cream Cake is perfect for birthdays or simple get-togethers. It’s the perfect pick-me-up and cool-me-down for summer parties!
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.
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.
Other Amazing Frozen Treats
- The Ultimate Frozen Hot Chocolate Recipe
- Blueberry Pie Homemade Ice Cream
- Banana Pudding Ice Cream (No-Churn!)
- Indian Ice Cream (Kulfi)
- Affogato al Cafe
- Bubble Gum Ice Cream
- Duke’s Hula Pie
- Pineapple Orange Creamsicle
- Dipped Chocolate Ice Cream Cones
- Homemade Mint Chocolate Chip Ice Cream Flavor by Chew Out Loud
- Chocolate Chip Cookie Dough Recipe by JoyFoodSunshine
Check the printable recipe card below for the prep time, cook time, total time, and nutrition information. Make sure to share this recipe on Facebook, Instagram, and Pinterest, and leave a comment below!
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.
Just wondering what happened to your Chocolate Caramel Ice cream sandwich cake recipe? It’s one of my go to’s for birthday’s! Luckily I printed it out years ago but I usually just pull it up on your website.. It’s the best! Missing it!!
Thanks for your great recipes! Blessings to you!
Oh, Sandy, I would love that recipe for the chocolate caramel ice cream sandwich cake!! Mmmm!! Please share!
Can I replace chocolate graham crackers with chocolate graham crumbs or even graham crackers?
Hi Rachel,
Sure, you can! The base simply makes it easier to lift out of the pan. :)
WOW!!! This is the bomb diggity! Made it for a work party and it was a HUGE hit! Several people asked for the recipe. I, like others, could not find chocolate graham crackers so substituted Oreo cookies. Used an entire package of the “thin” Oreos. Whisked them in a food processor till larger crumbs (just a few seconds) lined the pan with parchment paper, as read in a suggestion, and proceeded as per recipe. I had 2 pieces and had to stop myself from going back for a third! Will be making this again soon. Sommer what a great recipe. Thank you for posting and sharing. It is the best!
Could I make this in 8×8 baking dish?
Hi Lisa,
Yes, you can! I would HALF this recipe for an 8X8 inch dish.