Description
This easy homemade Buster Bar ice cream dessert layers a crunchy chocolate cookie crust, creamy vanilla ice cream, salty peanuts, and a thick, glossy fudge topping. It’s a nostalgic frozen treat perfect for parties, birthdays, or any time you crave a decadent, crowd-pleasing dessert.
Ingredients
Scale
- 36 chocolate sandwich cookies (like Oreos), finely crushed (about 3 cups)
- 1/2 cup unsalted butter, melted
- 1.5 quarts vanilla ice cream, slightly softened
- 1.5 cups salted roasted peanuts
- 1 cup granulated sugar
- 2/3 cup evaporated milk
- 1/2 cup semisweet chocolate chips
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Crush 36 chocolate sandwich cookies in a food processor or in a zip-top bag with a rolling pin until fine.
- Combine cookie crumbs with 1/2 cup melted unsalted butter in a bowl. Stir until all crumbs are moistened.
- Press the mixture firmly into the bottom of a 9×13-inch pan. Freeze for 10 minutes to set.
- Let 1.5 quarts vanilla ice cream sit at room temperature for 10–15 minutes until spreadable but not melted.
- Spread the softened ice cream evenly over the chilled crust using a rubber spatula. Freeze for 20–30 minutes until firm.
- Sprinkle 1.5 cups salted roasted peanuts evenly over the ice cream layer and gently press down.
- In a medium saucepan, combine 1 cup sugar, 2/3 cup evaporated milk, 1/2 cup semisweet chocolate chips, and 1/2 cup unsalted butter.
- Cook over medium heat, stirring constantly, until the mixture comes to a gentle boil. Let it bubble for 7–8 minutes, stirring often, until thickened and glossy.
- Remove from heat, stir in 1 teaspoon vanilla extract and a pinch of salt. Let the sauce cool for 15–20 minutes until just warm.
- Pour the cooled fudge sauce evenly over the peanut layer and spread with a spatula.
- Cover the pan tightly with plastic wrap or foil and freeze for at least 2–4 hours, or until completely firm (overnight is best).
- Let the dessert sit at room temperature for 5–10 minutes before cutting into bars. Dip your knife in hot water for clean cuts. Serve immediately.
Notes
For clean layers, freeze between each step and let the fudge sauce cool before pouring over the ice cream. Use gluten-free cookies and non-dairy ice cream for dietary adaptations. Cut with a hot knife for neat bars. Dessert can be made up to two days ahead and stored tightly covered in the freezer.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar (1/16 of pan)
- Calories: 350
- Sugar: 27
- Sodium: 180
- Fat: 20
- Saturated Fat: 10
- Carbohydrates: 36
- Fiber: 2
- Protein: 6
Keywords: buster bar, ice cream dessert, frozen treat, chocolate peanut dessert, homemade fudge, party dessert, summer dessert, no bake dessert