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Buster Bar Ice Cream Cake

Buster Bar ice cream cake is a sliceable, DQ-style frozen dessert with a dark Oreo crust, vanilla ice cream, and a hot fudge layer packed with salted peanuts. This Dairy Queen Buster Bar copycat recipe makes a party-sized cake with a firm fudge top and a whipped topping finish.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Oreo crust
  • 24 count Oreo cookies Crushed to fine crumbs.
  • 6 tbsp unsalted butter Melted.
Ice cream layer
  • 0.5 gallon vanilla ice cream Softened slightly so it spreads easily.
Hot fudge peanut layer
  • 1.5 cup hot fudge sauce Warm until pourable.
  • 1 cup salted peanuts Roughly chopped; reserve remaining for topping.
Whipped topping
  • 2 cup whipped topping Add after fudge has firmed.
  • 0.5 cup salted peanuts Scatter over the whipped topping.

Equipment

  • 1 sheet pan
  • 1 springform pan
  • 1 9x13 baking pan

Method
 

Make the Oreo crust
  1. Combine crushed Oreo cookies and melted unsalted butter, then press firmly into a 9x13 pan or 10-inch springform to form an even layer. Freeze for 15 minutes to set the crust.
Add the vanilla ice cream layer
  1. Spread the softened vanilla ice cream over the frozen crust, smoothing the top with an even thickness. Freeze for 3 hours until the surface feels set.
Coat with hot fudge and peanuts
  1. Warm the hot fudge sauce until it becomes pourable, then stir in 1 cup of the salted peanuts. Keep it warm enough to spread smoothly.
  2. 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 slicing
  1. Top the cake with whipped topping and scatter the remaining peanuts over the top for a crunchy, peanut-studded finish. Freeze for 1 hour before serving so the cake slices cleanly.

Notes

Pro tip: For the cleanest slices, run a knife under hot water and wipe between cuts, since the fudge layer is dense. Refrigerate is not recommended—store this Buster Bar ice cream cake tightly wrapped in the freezer for up to 2 weeks. Freezing is yes; thaw in the fridge for 10–15 minutes before serving for easier slicing. Dietary swap: use a dairy-free vanilla ice cream and dairy-free hot fudge sauce to make it lactose-free while keeping the same assembly.