Description
This Buster Bar Ice Cream Dessert is a layered frozen treat inspired by Dairy Queen’s famous Buster Bar, featuring a crunchy Oreo crust, creamy vanilla ice cream, rich chocolate fudge, and a whipped topping. Perfect for summer parties and family gatherings.
Ingredients
Scale
- 36 Dark Chocolate OREO Cookies: For the crunchy base
- 6 tablespoons Butter, melted: To bind the cookie crust
- 1 1/2 quarts Vanilla Ice Cream, slightly softened: Creamy layer
- 1 heaping cup Spanish Peanuts, roughly chopped: Adds crunch and flavor contrast
- 1 cup Semisweet Chocolate Chips: For homemade fudge sauce
- 1 3/4 cups Confectioners’ Sugar: Sweetens fudge sauce
- 12 ounce Can Evaporated Milk: Provides creaminess for fudge
- 1/2 cup Butter: Adds richness to fudge
- 1 teaspoon Pure Vanilla Extract: Enhances fudge flavor
- 12 ounce Container Cool Whip: Whipped topping
- 3 Dark Chocolate OREO Cookies, crushed: Garnish
Instructions
- Crush 36 Dark Chocolate OREO cookies in a food processor until fine. Add 6 tablespoons melted butter and pulse again. Press into a 13- by 9-inch pan and freeze briefly.
- Soften 1 1/2 quarts of vanilla ice cream, slice or scoop onto the chilled crust, and spread evenly.
- Sprinkle 1 heaping cup of roughly chopped Spanish peanuts over the ice cream layer.
- Prepare fudge sauce: In a saucepan, combine 1 3/4 cups confectioners’ sugar, 12-ounce can evaporated milk, 1 cup chocolate chips, and 1/2 cup butter. Cook over medium heat, stirring constantly until boiling. Boil 8 minutes while stirring frequently. Remove from heat and stir in 1 teaspoon vanilla extract. Let cool completely.
- Pour cooled fudge sauce over the peanut layer and spread evenly. Freeze for 1–2 hours until set.
- Top with 12-ounce Cool Whip and garnish with 3 crushed Dark Chocolate OREO cookies. Cover with foil and freeze for at least 4 hours or overnight.
- Before serving, let dessert sit at room temperature for 5 minutes. Use a sharp knife dipped in hot water to slice easily.
Notes
- Use two packages (12.2 oz each) of Dark Chocolate OREO cookies for sufficient crust.
- For nut-free version, replace 1 heaping cup of peanuts with toffee bits, mini M&Ms, or crushed pretzels.
- Ice cream flavors can be swapped with chocolate chip, coffee, or butter brickle for variation (1 1/2 quarts).
- Make ahead: Freeze overnight for best results.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Layered, No-Bake, Freezer
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 512 kcal
- Sugar: 43 g
- Sodium: 298 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 61 mg