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Buster Bar Ice Cream Cake - A Spicy Perspective Copycat Recipe
Jessica

Buster Bar Ice Cream Cake

Layers of vanilla ice cream, hot fudge, salty peanuts, and chocolate magic shell on a chocolate graham cracker base. This no-bake frozen dessert is perfect for summer parties and feeds a crowd.
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Prep Time 20 minutes
Freezing Time 3 hours
Total Time 3 hours 20 minutes
Servings: 20 squares
Course: Dessert
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 10 whole chocolate fudge graham crackers broken into pieces
  • 1 gallon vanilla ice cream slightly softened
  • 14 ounces hot fudge sauce room temperature
  • 1 1/2 cups red skin peanuts divided
  • 7.5 ounces chocolate magic shell topping

Equipment

  • 9x13-inch baking dish
  • parchment paper
  • spatula
  • Freezer

Method
 

  1. Line a 9x13 inch baking dish with parchment paper, leaving overhang on the sides for easy removal.
  2. Arrange broken chocolate fudge graham crackers in a single layer across the bottom of the pan.
  3. Scoop half the vanilla ice cream over the graham crackers and press down firmly with a spatula to create an even, compact layer.
  4. Pour hot fudge sauce over the ice cream layer and spread gently. Sprinkle 3/4 cup of peanuts evenly over the fudge.
  5. Add remaining ice cream on top, pressing down firmly to seal all layers together. Scatter remaining peanuts over the surface.
  6. Drizzle magic shell topping over the peanuts. Freeze for at least 3 hours or overnight before cutting into squares.

Notes

  • Soften ice cream for 10-15 minutes before assembling for easier spreading
  • Use a warm knife dipped in hot water for cleaner slices
  • Store tightly covered in freezer for up to 2 weeks
  • Let sit at room temperature for 5 minutes before serving for easier cutting