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Buster Bar Ice Cream Cake

Buster Bar ice cream cake is a sliceable frozen dessert with a buttery Oreo crust, a thick layer of vanilla ice cream, and a hot fudge topping studded with salted peanuts. This DQ copycat cake is assembled in a 9x13 pan (or springform) and fully frozen for clean, party-ready slices.
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Prep Time 25 minutes
Cook Time 10 minutes
Freezing 6 hours
Total Time 6 hours 35 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Oreo crust
  • 24 Oreo cookies Crushed into fine crumbs.
  • 6 tbsp unsalted butter Melted.
Vanilla ice cream layer
  • 0.5 gallon vanilla ice cream Softened until spreadable.
Hot fudge peanut layer
  • 1.5 cup hot fudge sauce Warm until pourable.
  • 1 cup salted peanuts Roughly chopped; reserve the remaining portion for topping.
Whipped topping layer
  • 2 cup whipped topping For the top layer.
  • 0.5 cup salted peanuts Remaining chopped peanuts for scattering on top.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Make the Oreo crust
  1. Press the crushed Oreo cookies and melted butter into a 9x13 pan or a 10-inch springform, packing the crumbs into an even layer. Freeze for 15 minutes so the crust sets before layering.
Add and freeze the vanilla ice cream
  1. Spread the softened vanilla ice cream over the chilled crust and smooth the top. Freeze for 3 hours until firm enough to hold the fudge layer.
Warm and combine the fudge and peanuts
  1. Warm the hot fudge sauce just until pourable, then stir in 1 cup of the salted peanuts. Keep the mixture hot enough to flow but not boiling, about 1–2 minutes.
Layer the fudge-peanut topping
  1. Pour the fudge-peanut mixture over the frozen ice cream and spread evenly to the edges. Freeze for 2 hours until the fudge layer is firm.
Finish and freeze before serving
  1. Top with whipped topping and scatter the remaining peanuts over the surface. Freeze for 1 hour before serving for clean slices.

Notes

Pro tip: for the cleanest slices, run the pan under warm water for 10–15 seconds, then slice with a hot knife and wipe between cuts. Store covered in the freezer up to 2 weeks; leftovers are best kept frozen. Freezing is yes—freeze fully before wrapping. For a dairy-light swap, use vanilla ice cream labeled dairy-free (or coconut-based) and check that your whipped topping is dairy-free.