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Buster Bar Ice Cream Cake

Buster Bar ice cream cake with an Oreo crust, layered vanilla ice cream, and a hot fudge topping studded with salted peanuts. This DQ copycat cake is sliceable, party-sized, and ready after several hours of freezing for clean layers.
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Prep Time 25 minutes
Cook Time 10 minutes
freezing 6 hours 30 minutes
Total Time 7 hours 5 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Oreo crust
  • 24 Oreos Crush to fine crumbs for a firm, sliceable crust.
  • 6 tbsp unsalted butter Melted; helps bind the Oreo crumbs.
Vanilla ice cream layer
  • 0.5 gallon vanilla ice cream Softened just enough to spread without melting the crust.
Hot fudge peanut layer
  • 1.5 cup hot fudge sauce Warm until pourable so it spreads evenly over the ice cream.
  • 1.5 cup salted peanuts Roughly chopped; reserve some for topping.
Whipped topping layer
  • 2 cup whipped topping Spread over the firm fudge layer; keep chilled before using.

Equipment

  • 1 sheet pan
  • 1 springform pan

Method
 

Make and freeze the Oreo crust
  1. Preheat nothing; instead, combine crushed Oreos and melted unsalted butter until the mixture looks evenly coated. Press the crumbs into a 9x13 pan or 10-inch springform to form a tight, even crust, then freeze for 15 minutes to set.
Add the vanilla ice cream layer
  1. Spread the softened vanilla ice cream over the frozen crust and smooth the top so it reaches the edges. Freeze for 3 hours until the ice cream layer is firm.
Warm fudge and coat with peanuts
  1. Warm the hot fudge sauce until it is pourable, then stir in 1 cup of the salted peanuts so the mixture is evenly studded. Keep the sauce warm enough to pour cleanly without lumps.
Freeze to firm up the fudge layer
  1. Pour the fudge-peanut mixture over the frozen ice cream and spread evenly to the edges for a uniform layer. Freeze for 2 more hours until the fudge layer is firm.
Finish with whipped topping and chill before serving
  1. Spread the whipped topping over the firm fudge layer, then scatter the remaining peanuts over the top for a crisp, salty finish. Freeze for 1 hour before serving so the cake slices cleanly.

Notes

Pro tip: for the neatest slices, chill the cake just enough to firm up fully, then run a warm knife around the edges before cutting; wipe and repeat between slices. Store covered in the freezer up to 7 days. Freeze yes—wrap individual slices tightly and freeze up to 2 months. Dietary swap: use dairy-free chocolate sauce and dairy-free vanilla ice cream for a dairy-free version.