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Buster Bar Ice Cream Cake with layers of ice cream, fudge, and Oreo crust

Buster Bar Ice Cream Cake

A fun, cold dessert that brings the flavors of classic drive-thru buster bars into sliceable cake form. Easy to prepare and perfect for freezing ahead of time.
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Prep Time 20 minutes
Total Time 4 hours 20 minutes
Servings: 12 servings
Course: Dessert, Frozen Treat
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Base
  • 24-30 cookies Oreos or chocolate sandwich cookies Crushed into fine crumbs
  • 5-6 tablespoons Melted butter Used to bind the cookie crumbs together
Ice Cream Layer
  • 1.5 quarts Vanilla ice cream Softened slightly for spreading
Toppings
  • 1-1.5 cups Hot fudge sauce Jarred sauce is fine
  • 3/4-1 cup Chopped peanuts Optional; can substitute with almonds or leave out
  • a pinch Salt Optional, for flavor enhancement
  • Whipped topping Optional, for serving
  • Extra cookie crumbs Optional, for topping

Method
 

Preparation
  1. Crush the Oreos into fine crumbs and stir in melted butter until it resembles wet sand.
  2. Press the mixture firmly into a 9x13 pan and freeze for 10 minutes.
  3. Let the vanilla ice cream sit at room temperature for 10-15 minutes to soften. Spread it over the crust in an even layer.
  4. Return the pan to the freezer for about 30 minutes to allow the ice cream layer to set.
  5. Warm the hot fudge sauce until pourable, then pour it over the ice cream layer and sprinkle with chopped peanuts.
Freezing
  1. Freeze the cake for at least 4 hours, or overnight, until solid.
Serving
  1. When ready to serve, run a knife under hot water, wipe it, and slice the cake. Repeat between cuts for clean slices.
  2. Optional: serve with whipped topping.

Notes

For variety, substitute peanuts with toasted almonds or extra cookie crumbs. Let the pan sit in the fridge for 10 minutes before slicing for easier cuts. Cover with plastic wrap and foil to prevent freezer smell.