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
