Name: Buster Bar Ice Cream Dessert Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 1 14.3 oz pkg. of Oreo cookies, crushed; 1/2 cup butter, melted; 1/2 gallon vanilla ice cream, softened; 1 lb. Spanish peanuts; 2 cups powdered confectioner’s sugar; 12 oz semi-sweet chocolate chips; 1/2 cup butter; 12 oz evaporated milk

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Get ready to relive your favorite ice cream shop memories at home with this utterly irresistible Buster Bar Ice Cream Dessert. Layers of crunchy Oreo cookie crust, creamy vanilla ice cream, salty Spanish peanuts, and a rich, homemade chocolate fudge sauce come together in one frosty, decadent bite. This beloved treat is a crowd-pleaser for kids and adults alike, making it just perfect for celebrations, potlucks, or when you simply want to spoil yourself with something magical straight from the freezer.

Buster Bar Ice Cream Dessert Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Buster Bar Ice Cream Dessert is that it calls for just a handful of straightforward, no-fuss ingredients, each one essential for building those layers of flavor and texture. Every component brings something special: crunch, richness, creaminess, or that familiar chocolatey hug. Here’s what you’ll need and why each matters.

Oreo cookies (14.3 oz, crushed): The classic dark chocolate cookies give the base its incredible crunch and nostalgic flavor.
Butter (1/2 cup, melted): Melts into those cookie crumbs to bind them into a decadent, slightly salty crust.
Vanilla ice cream (1/2 gallon, softened): Creamy, dreamy ice cream brings the cool, milky layer that makes this dessert sing.
Spanish peanuts (1 lb): These nuts give the perfect salty-sweet contrast and signature crunch in every slice.
Powdered confectioner’s sugar (2 cups): Lends smooth sweetness to the fudge topping without any graininess.
Semi sweet chocolate chips (12 oz): Bring deep, melty chocolate richness to the homemade topping.
Butter (1/2 cup, for fudge layer): Creates an extra glossy, indulgent chocolate sauce you’ll want to eat by the spoonful.
Evaporated milk (12 oz): Adds creamy body and helps the chocolate topping stay soft enough to cut once chilled.

How to Make Buster Bar Ice Cream Dessert

Step 1: Prepare the Oreo Cookie Crust

First things first, let’s build that glorious base! Crush your Oreo cookies (cream filling and all) until they’re fine crumbs—either in a food processor or by sealing in a sturdy bag and attacking with a rolling pin. Stir the melted butter into the crumbs until everything is moistened, then press the mixture firmly into the bottom of a 9×13 inch dish. This crust is your foundation, so press evenly to make sure every bite has that perfect chocolate snap.

Step 2: Layer on the Vanilla Ice Cream

Spoon the softened vanilla ice cream right over the cookie crust, spreading gently to the edges. It helps to let your ice cream sit out at room temperature for 10–15 minutes before using, so it’s easy to work with but not melted. Smooth it into an even layer—this is the creamy, chilly heart of the Buster Bar Ice Cream Dessert. Next, shower those luscious Spanish peanuts evenly over top, making sure every bite will have that signature salty crunch.

Step 3: Pop it in the Freezer

At this point, stash your assembled dessert in the freezer. Giving it a little time in the cold lets the layers firm up and sets the stage for the fudgy finale. You’ll want your ice cream nice and sturdy before adding the warm chocolate topping.

Step 4: Make the Homemade Chocolate Fudge Topping

While the dessert chills, grab a large saucepan and whisk together powdered sugar, chocolate chips, butter, and evaporated milk over medium heat. Stir constantly until the chips are melted and everything’s silky and smooth. Bring the mixture up to a boil, then reduce the heat and let it simmer gently for about 10 minutes, whisking often to prevent sticking. The result is a thick, glossy chocolate fudge sauce. Be patient: let it cool to room temperature so you don’t melt your ice cream layer when you pour it on!

Step 5: Add the Topping and Freeze

Once the fudge sauce is cool, gently pour it over your ice cream and peanut-studded base. Use a spatula to coax the topping all the way to the edges for complete chocolate coverage. Pop the whole pan back into the freezer and chill until firm—usually at least 4–6 hours, or overnight if you want to get ahead. When you’re ready to serve, let the dessert sit in the fridge for about 5 to 10 minutes so it’s easy to slice.

How to Serve Buster Bar Ice Cream Dessert

Garnishes

A little flourish on top goes a long way with the Buster Bar Ice Cream Dessert! Try a few extra crushed Oreos, a sprinkle of chopped Spanish peanuts, or even a drizzle of warm chocolate or caramel sauce right before serving. A dollop of whipped cream is always welcome, making every slice look restaurant-worthy.

Side Dishes

Because this dessert is so wonderfully rich, you might love pairing it with some ultra-fresh berries like strawberries or raspberries for a bright, tangy contrast. For a summertime crowd, offer bowls of fresh fruit salad or crisp lemonade alongside, keeping things light and breezy.

Creative Ways to Present

For fuss-free parties, cut the Buster Bar Ice Cream Dessert into bars and stack them on a chilled platter. Want an extra-special touch? Serve each piece in an individual glass or jar for a modern, deconstructed twist. Mini scoops with a peanut and chocolate chip garnish on top also make for an adorable bite-sized treat at gatherings.

Make Ahead and Storage

Storing Leftovers

If (and that’s a big if) you have any Buster Bar Ice Cream Dessert left, simply cover the baking dish tightly with plastic wrap or foil and stash it in the freezer. It will keep beautifully for up to two weeks, though chances are good it will disappear long before then.

Freezing

This dreamy dessert was practically made for the freezer! You can assemble the whole thing days in advance, just waiting for that perfect occasion. Store any leftovers well wrapped to prevent freezer burn, and for best flavor, use within two weeks. If you’re making it ahead for a party, you can even pre-slice for easy grabbing.

Reheating

You won’t reheat the Buster Bar Ice Cream Dessert, but letting it rest in the fridge for 5 to 10 minutes before serving makes cutting and serving a breeze. The fudge layer softens slightly, and the ice cream gets just creamy enough. If slicing straight from the freezer, run your knife under hot water for those clean, beautiful cuts.

FAQs

Can I use a different type of nut if I can’t find Spanish peanuts?

Absolutely! Salted or honey-roasted peanuts make a great substitute, or try chopped mixed nuts for variety. Almonds and cashews can bring a delicious crunch if you’d like to experiment, but classic salted peanuts keep that true “Buster Bar” flavor.

What if I don’t have a 9×13 baking dish?

You can use two smaller pans or even assemble the layers in individual jars or cups. Just adjust the layer thickness and freeze time as needed. The beauty of the Buster Bar Ice Cream Dessert is how flexible and forgiving it is.

Can I make this gluten-free?

Yes! Switch out the Oreo cookies for your favorite gluten-free chocolate sandwich cookies, and ensure the rest of your ingredients are gluten-free certified. It’ll still turn out delicious and fun for everyone.

How do I keep the chocolate sauce from melting the ice cream?

Patience is key—let your chocolate sauce cool to room temperature before pouring it on the ice cream. You can also pop the pan in the freezer for an extra 10-15 minutes before adding the sauce if you want to be super careful.

Can I use different ice cream flavors?

Definitely! While classic vanilla is always a hit, you can change things up with coffee, chocolate, or even a swirl of caramel or fudge-ribbon ice cream. The Buster Bar Ice Cream Dessert is incredibly versatile, so have fun with your favorite flavors.

Final Thoughts

If you’re looking for a cool, nostalgic treat that’s as much fun to make as it is to eat, give this Buster Bar Ice Cream Dessert a try. Each bite is a joyful combination of creamy, crunchy, salty, and sweet—you’ll be hooked from the very first slice!

Buster Bar Ice Cream Dessert Recipe

★★★★★

4.9 from 24 reviews

Author: Lila
Total Time: 35 minutes
Yield: 1 9×13 dish 1x
Diet: Vegetarian

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Description

This decadent Buster Bar Ice Cream Dessert is a delightful treat that combines Oreo cookie crust, creamy vanilla ice cream, Spanish peanuts, and a rich chocolate topping. Perfect for any occasion!

Ingredients

Scale

Oreo Cookie Crust:

1 14.3 oz pkg. of Oreo cookies, crushed
1/2 cup butter, melted

Ice Cream Layer:

1/2 gallon vanilla ice cream, softened

Spanish Peanut Topping:

1 lb. Spanish peanuts

Chocolate Topping:

2 cups powdered confectioner’s sugar
12 oz semi-sweet chocolate chips
1/2 cup butter
12 oz evaporated milk

Instructions

Oreo Cookie Crust: Combine crushed cookies and melted butter. Press into the bottom of a 9×13 dish.
Ice Cream Layer: Spoon softened vanilla ice cream over the cookie crust. Cover with Spanish peanuts and freeze to set.
Chocolate Topping: In a saucepan over medium heat, whisk together powdered sugar, butter, chocolate chips, and evaporated milk until melted. Bring to a boil, then simmer for 10 minutes, stirring constantly. Let cool.
Pour the chocolate topping over the dessert, spreading to the edges. Freeze until firm. Before serving, soften in the refrigerator for 5 to 10 minutes.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Freezing
Cuisine: American