I recreated a homemade no-bake, crowd-pleasing ice cream cake inspired by Dairy Queen's Buster Bar. Layers of chocolate graham crackers (or Oreo crust), creamy vanilla ice cream, hot fudge, crunchy peanuts, and magic shell topping combine for a salty-sweet, texture-rich treat that freezes beautifully.
Why I’ll Love This Recipe
I love how easy it is—just a few layers, no baking required. I can prep it in about 15 minutes, then freeze until it's party-ready. It balances creamy ice cream, rich fudge, crunchy peanuts, and a crisp crust. Best of all, I can make it ahead and pull it out when I want, and it still tastes fresh.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Chocolate graham crackers or broken fudge-covered graham crackers (to line the bottom)
- Vanilla ice cream (softened)
- Hot fudge sauce
- Red-skin or dry-roasted peanuts
- Chocolate magic-shell coating
Directions
- Line a 9×13-inch baking dish with chocolate graham crackers, fitting to cover the bottom.
- Scoop half the softened vanilla ice cream over the crackers. Press it into a smooth, even layer.
- Pour hot fudge sauce evenly on top, then sprinkle with half the peanuts.
- Spread the remaining ice cream on top and smooth it out.
- Sprinkle the rest of the peanuts, then drizzle with magic-shell until peanuts are sealed in.
- Freeze the cake for at least 3–4 hours (or overnight) until firm.
Servings and timing
- Servings: About 24 bars
- Prep time: 15 minutes
- Freeze time: At least 3 hours
Variations
- Swap chocolate graham crackers for Oreo crust or chocolate wafer cookies.
- Use caramel sauce or peanut-butter swirls instead of hot fudge.
- Try mint, strawberry, or peanut-butter ice cream for different flavor combos.
- For a dairy-free twist, substitute coconut-milk ice cream and dairy-free chocolate.
Storage/reheating
I wrap the baking dish tightly in plastic wrap or foil to prevent freezer burn. Stored this way, it lasts for several weeks. Before cutting, I let it sit at room temperature for about 5–10 minutes so it slices cleanly.
FAQs
Can I make this ahead of time?
Absolutely. I assemble it, freeze it solid, then rewrap for storage. It's best served within a few weeks for optimal texture.
Can it go in the fridge before serving?
Yes—a quick 30- to 45-minute chill in the fridge makes cutting easier without melting it too fast.
What if I can't find chocolate graham crackers?
I swap them for chocolate wafer cookies, brownie crisps, or Oreos. I sometimes press crumbs into the bottom—just line with parchment so it lifts easily.
Will crushed cookies work instead of whole crackers?
Yeah! Crushed Oreos or chocolate cookies work well. I press them with butter into a solid base, lining with parchment for easy removal.
What’s the benefit of red-skin peanuts?
I love the slight bitterness and texture the skins add—they balance the sweetness and add authenticity.
Conclusion
This Buster Bar Ice Cream Cake is one of my favorite easy no-bake desserts. It layers creamy, fudgy, crunchy, and crisp textures in a single tray. I appreciate how I can prep it in minutes, keep it frozen, and serve it at any moment. It’s perfect for parties, birthdays, or just a hot-weather treat.
BUSTER BAR ICE CREAM CAKE
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 3 hours 15 minutes (including freeze time)
- Yield: 24 bars
- Category: Dessert
- Method: Freezing
- Cuisine: American
- Diet: Vegetarian
Description
A no-bake ice cream cake inspired by Dairy Queen's Buster Bar, layered with chocolate graham crackers, vanilla ice cream, hot fudge, peanuts, and magic shell for a sweet, crunchy, and creamy frozen treat.
Ingredients
- Chocolate graham crackers or broken fudge‑covered graham crackers (to line the bottom)
- 1.5 quarts vanilla ice cream (softened)
- 1.5 cups hot fudge sauce
- 1 cup red‑skin or dry‑roasted peanuts
- 1 cup chocolate magic‑shell coating
Instructions
- Line a 9×13‑inch baking dish with chocolate graham crackers, covering the bottom completely.
- Scoop half of the softened vanilla ice cream over the crackers and press into an even layer.
- Pour hot fudge sauce evenly on top and sprinkle with half the peanuts.
- Spread the remaining ice cream on top and smooth it out.
- Sprinkle the rest of the peanuts, then drizzle with magic‑shell until peanuts are sealed in.
- Freeze for at least 3–4 hours or overnight until firm.
Notes
- Let the cake sit at room temperature for 5–10 minutes before cutting for clean slices.
- Can be made ahead and stored for several weeks when tightly wrapped.
- Swap crust with Oreos or chocolate wafer cookies if chocolate graham crackers aren't available.
- Dairy-free versions can be made with coconut milk ice cream and dairy-free chocolate.
Nutrition
- Serving Size: 1 bar
- Calories: 290
- Sugar: 20g
- Sodium: 95mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 25mg
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