Buster Bar Ice Cream Cake
User Reviews
5
Buster Bar Ice Cream Cake
Description
Buster Bar Ice Cream Cake starts with a base of broken chocolate graham crackers lining a 9x13-inch dish. A softened layer of vanilla ice cream is spread over the crackers, followed by a thin layer of hot fudge sauce sprinkled with red skin peanuts. Another layer of ice cream seals in the fudge and nuts. More peanuts are sprinkled on top, then a Magic Shell chocolate coating is drizzled over to secure them.
Freezing the cake solid for several hours allows the layers to meld and the Magic Shell to harden, providing a mix of creamy vanilla ice cream, crunchy cracker base, sticky fudge, and crunchy nuts. This combination mimics the flavors and textures of a Buster Bar candy bar in cake form.
Perfect for serving cold during warm weather or as a festive dessert, it can be sliced into portions and enjoyed immediately after freezing.
Covering the dish with plastic wrap before freezing helps prevent freezer burn and maintains dessert quality.
Ingredients
- 10 whole chocolate graham crackers
- 1 gallon vanilla ice cream
- 14 ounce hot fudge sauce
- 1 1/2 cups peanuts red skin
- 7.5 ounce Magic Shell chocolate coating
Instructions
- Set the ice cream out to soften. Line the bottom of a 9X13 inch baking dish, with graham crackers. Break several crackers in half in order to cover the entire bottom in a single layer.
- Scoop half the ice cream on top of the graham crackers. Use the scooper (or a stiff spatula) to smash the ice cream into a flat layer.
- Pour the fudge over the ice cream layer. Spread it out in a thin layer over the ice cream. Then sprinkle half the peanuts over the surface of the fudge.
- Scoop the remaining ice cream over the fudge and peanuts. Press gently into a smooth layer, sealing in the fudge.
- Sprinkle the remaining peanuts over the ice cream in an even layer. Then drizzle the Magic Shell over the peanuts to secure them into place. Place the pan in the freezer for at least 3 hours before cutting.
Notes
- Wrap the top of the baking dish tightly with plastic wrap before freezing to avoid freezer burn.
- Allow the ice cream to soften slightly before layering for easier spreading and a smoother texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24pieces
Amount Per Serving
Calories 488 kcal
% Daily Value*
| Serving | 1square | |
| Calories | 488kcal | 24% |
| Carbohydrates | 55g | 18% |
| Protein | 8g | 16% |
| Fat | 25g | 38% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 69mg | 23% |
| Sodium | 190mg | 8% |
| Potassium | 428mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 45g | 90% |
| Vitamin A | 665IU | 13% |
| Vitamin C | 0.9mg | 1% |
| Calcium | 220mg | 22% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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