Buster Bar Ice Cream Treat

By: Rabia

Recipe Card

Hook – Title & Quick Description
Buster Bar Ice Cream Treat – A nostalgic, layered frozen dessert with a crunchy Oreo crust, creamy vanilla ice cream, salty peanuts, and rich homemade chocolate fudge topping. Perfect for summer gatherings or anytime you crave a Dairy Queen–style classic at home.

Servings & Timing

  • Prep Time: 20 minutes

  • Cook Time: 10 minutes

  • Chill/Freeze Time: 2 hours

  • Total Time: ~2 hours 30 minutes

  • Yield: 12–15 servings

Dietary Badges

  • ❌ Not gluten-free (contains Oreo cookies)

  • ❌ Not nut-free (peanuts)

  • ✅ Vegetarian-friendly (contains dairy, no gelatin/meat)

Ingredients (Checklist style)

  • Crust: Oreo cookies, unsalted butter

  • Filling: Vanilla ice cream, Spanish peanuts

  • Topping: Powdered sugar, semi-sweet chocolate chips, unsalted butter, evaporated milk

Instructions

  1. Mix crushed Oreo cookies with melted butter and press firmly into a 9×13-inch dish.

  2. Spread softened vanilla ice cream evenly over the crust. Sprinkle with Spanish peanuts. Freeze while making topping.

  3. In a saucepan, cook powdered sugar, butter, chocolate chips, and evaporated milk over medium heat. Stir until melted, bring to a boil, then simmer for 10 minutes. Let cool completely.

  4. Pour cooled chocolate mixture over ice cream and peanuts. Spread evenly to edges.

  5. Freeze 2 hours or until firm. Before serving, soften in fridge for 5–10 minutes for easier slicing.

Notes

  • Use softened (but not melted) ice cream for easy spreading.

  • Spanish peanuts add the signature salty crunch, but roasted peanuts or cashews work too.

  • Make-ahead friendly – great for parties.

Introduction

If you’ve ever had Dairy Queen’s famous Buster Bar, you’ll love this homemade, crowd-pleasing version. It layers all the best things: a crunchy Oreo crust, creamy vanilla ice cream, salty peanuts, and a glossy chocolate fudge topping. It’s indulgent, nostalgic, and guaranteed to disappear fast at summer cookouts or potlucks.

Recommended  Caramel Pound Cake 🍯✨

Step-by-Step Cooking Guide

Step 1: Make the Crust

  • Crush Oreo cookies and combine with melted butter.

  • Press mixture firmly into a 9×13-inch dish.
    💡 Tip: Use the bottom of a measuring cup to press the crust flat and even.

Step 2: Layer the Ice Cream & Peanuts

  • Spread softened vanilla ice cream over the crust.

  • Sprinkle generously with Spanish peanuts.
    💡 Tip: Work quickly – softened ice cream spreads easier, but don’t let it melt completely.

Step 3: Prepare the Chocolate Fudge Topping

  • In a saucepan, whisk together sugar, chocolate chips, butter, and evaporated milk.

  • Bring to a boil, then simmer for 10 minutes until glossy and thick.
    💡 Tip: Stir constantly to prevent burning or sticking.

Step 4: Assemble & Freeze

  • Cool topping completely before pouring over ice cream.

  • Spread evenly and freeze for at least 2 hours.
    💡 Troubleshooting: If topping isn’t cooling quickly, transfer pan to a bowl of ice water to speed it up.

Step 5: Serve & Enjoy

  • Remove from freezer 5–10 minutes before serving for easier slicing.

Ingredient Details & Substitutions

  • Oreo cookies – Classic chocolate wafers; can substitute with any chocolate sandwich cookies.

  • Vanilla ice cream – A neutral base; feel free to try chocolate or caramel swirl for a twist.

  • Spanish peanuts – Salty and crunchy; substitute with roasted peanuts, pecans, or cashews if preferred.

  • Evaporated milk – Adds creaminess to the fudge topping; don’t substitute with regular milk (too thin).

Variations & Serving Suggestions

  • Flavor Twist: Swap vanilla ice cream for coffee or chocolate chip for a grown-up variation.

  • Nut-Free: Use crushed pretzels instead of peanuts for salty crunch.

  • Serving Idea: Top slices with whipped cream and a cherry for a sundae-style presentation.

  • Party Style: Make in cupcake liners for individual servings.

Recommended  Zero Carb Yogurt Bread

Storage & Make-Ahead Tips

  • Storage: Keep covered in the freezer up to 2 weeks.

  • Make-Ahead: Prepare 1–2 days before serving for stress-free entertaining.

  • Reheating: Not applicable – keep frozen until serving.

  • Shelf Life: Best within 1 week for maximum crunch; peanuts may soften over time.

Nutrition Facts (per serving – approx. 1/12 of dish)

  • Calories: ~450 kcal

  • Carbs: 46 g

  • Protein: 8 g

  • Fat: 26 g

  • Allergens: Dairy, Gluten, Peanuts

FAQs

Q: Can I use a different cookie for the crust?
A: Yes, graham crackers or chocolate chip cookies work too.

Q: Can I make this without peanuts?
A: Absolutely – try crushed pretzels or skip nuts altogether.

Q: Can I freeze leftovers?
A: Yes, this treat freezes perfectly for up to 2 weeks.

Personal Note

This recipe reminds me of childhood summers – my mom made it for every potluck, and it always disappeared first. It’s one of those recipes that looks impressive but is secretly simple, making it a staple in my dessert rotation.

✨ If you make this Buster Bar Ice Cream Treat, I’d love to hear how it turned out. Share your version in the comments or tag your creations on social media – your twist might inspire others!

Rabia
Latest posts by Rabia (see all)
Recommended  Cinnamon Pumpkin Crisp 🎃🍂

Leave a Comment

← Table of content