Prepare to be dazzled by the irresistible allure of this Buster Bar Ice Cream Cake. A symphony of flavors and textures awaits as layers of chocolate graham crackers, velvety vanilla ice cream, gooey hot fudge sauce, and crunchy red skin peanuts come together in perfect harmony. Topped with a magical drizzle of chocolate coating, this indulgent dessert is sure to steal the spotlight at any gathering. Whether you’re celebrating a special occasion or simply craving a sweet treat, this ice cream cake promises to satisfy your cravings and leave you longing for more.
In our family, the arrival of summer means one thing: it’s time for Buster Bar Ice Cream Cake. This beloved dessert has been a staple at our gatherings for as long as I can remember, and each bite is a nostalgic journey back to carefree days spent chasing the ice cream truck down the street. I still recall the excitement in the air as we assembled the layers of graham crackers, ice cream, fudge, and peanuts, each ingredient adding its own unique flavor and texture to the final masterpiece. And when the magic shell is drizzled over the top, transforming the cake into a work of art, our anticipation reaches its peak. With each forkful, we savor the sweet nostalgia of summers past and create new memories to cherish for years to come.
Why This Recipe Is a Must-Try:
- A delightful twist on the classic Buster Bar, this ice cream cake offers all the flavors you love in a convenient and decadent dessert.
- The combination of chocolate graham crackers, creamy vanilla ice cream, gooey hot fudge sauce, and crunchy red skin peanuts creates a symphony of flavors and textures that will tantalize your taste buds.
- Topped with a magical drizzle of chocolate coating, this dessert is as visually stunning as it is delicious, making it the perfect centerpiece for any celebration.
- Easy to assemble and customizable to your taste preferences, this ice cream cake is sure to become a favorite in your household.
Ingredients:
- 10 whole chocolate graham crackers
- 1 gallon vanilla ice cream
- 14 ounces hot fudge sauce
- 1 1/2 cups red skin peanuts
- 7.5 ounces Magic Shell chocolate coating
Instructions:
- Allow the vanilla ice cream to soften at room temperature.
- Line the bottom of a 9×13 inch baking dish with chocolate graham crackers, breaking them in half if necessary to cover the entire bottom in a single layer.
- Scoop half of the softened vanilla ice cream over the graham crackers and use a scooper or stiff spatula to flatten it into a smooth layer.
- Pour the hot fudge sauce over the ice cream layer, spreading it out evenly with a spatula.
- Sprinkle half of the red skin peanuts over the surface of the fudge.
- Scoop the remaining softened vanilla ice cream over the peanuts and fudge, pressing gently to create a smooth layer and seal in the fudge.
- Sprinkle the remaining red skin peanuts over the top layer of ice cream in an even layer.
- Drizzle the Magic Shell chocolate coating over the peanuts to secure them in place.
- Place the baking dish in the freezer for at least 3 hours before cutting into squares and serving.
Notes:
- For a variation, you can use different flavors of ice cream or toppings to customize the cake to your liking.
- Leftover ice cream cake can be stored in the freezer, tightly covered, for up to a week.
