Buster Bar Ice Cream Cake (Print)
Vanilla ice cream layered with fudge, peanuts, and chocolate on a graham crust. Rich, creamy, and perfect for summer.
# What You'll Need:
→ Base
01 -
14 fudge-covered graham crackers, broken into smaller pieces
→ Ice Cream
02 -
2 × 48 oz containers of vanilla ice cream
→ Toppings
03 -
16 oz container of hot fudge topping
04 -
2 × 7.25 oz bottles of chocolate magic shell topping
05 -
1¼ cups dry-roasted peanuts, divided into ½, ½, and ¼ cups
# How to Make It:
01 -
Lightly spray a 9×13‑inch pan with nonstick spray.
02 -
Layer the bottom of the pan with broken fudge-covered graham crackers.
03 -
Scoop softened vanilla ice cream over the crackers and press into an even layer.
04 -
Warm the hot fudge in the microwave for 10–15 seconds to make it spreadable, then evenly coat the ice cream.
05 -
Sprinkle ½ cup of peanuts over the hot fudge.
06 -
Add the second container of vanilla ice cream and smooth it out into an even layer.
07 -
Top the second layer of ice cream with another ½ cup of peanuts.
08 -
Warm each bottle of magic shell in the microwave for 8–10 seconds, shake well, then pour over the peanut layer. Sprinkle the remaining ¼ cup of peanuts on top before the shell sets.
09 -
Cover the entire pan and freeze for at least 4 hours.
10 -
When ready to serve, use a warm knife (run under hot water and dry) to slice into 12 pieces and serve immediately.
# Additional Notes:
01 -
Use dry-roasted peanuts for the best crunch.
02 -
Slice with a warm knife for clean edges.
03 -
Store leftovers tightly covered in the freezer for up to 10 days.
04 -
Customize with flavored ice cream or different shell toppings.