Description
This Buster Bar Ice Cream Cake is a decadent frozen dessert featuring layers of ice cream sandwiches, rich chocolate, crunchy peanuts, gooey caramel, and creamy vanilla ice cream, all combined into a no-bake treat that’s perfect for any occasion.
Ingredients
Scale
Base Layer
- 1 box of ice cream sandwiches
Chocolate Topping
- 2 cups chocolate chips
- 1/4 cup unsalted butter
Nut and Caramel Layer
- 1 cup peanuts, chopped
- 1/2 cup caramel sauce
Top Layer
- 2 cups vanilla ice cream
Instructions
- Prepare the base: Line a 9×13-inch baking dish with ice cream sandwiches, placing them side by side to cover the bottom completely.
- Melt chocolate mixture: Melt the unsalted butter and chocolate chips together in a microwave or over the stove, stirring continuously until the mixture is smooth and fully combined.
- Add chocolate layer: Pour the melted chocolate mixture evenly over the ice cream sandwiches, spreading it gently to cover the surface.
- Sprinkle peanuts: Sprinkle the chopped peanuts evenly over the chocolate layer to add crunch and texture.
- Drizzle caramel: Drizzle the caramel sauce over the peanuts, distributing it evenly for a sweet, gooey finish.
- Add vanilla ice cream: Spread a layer of vanilla ice cream over the caramel and nuts, smoothing the surface with a spatula to create the top layer.
- Freeze: Place the assembled cake in the freezer for 4 hours or until the cake is firm and set completely.
- Serve: Once frozen solid, cut the ice cream cake into squares and serve immediately. Enjoy this rich and crunchy dessert cold!
Notes
- Use softened vanilla ice cream to make spreading easier and ensure even layering.
- For extra flavor, consider adding a pinch of sea salt over the caramel layer.
- Use high-quality chocolate chips for a richer chocolate taste.
- You can substitute peanuts with other nuts if preferred or omit for a nut-free version.
- Keep the assembled cake covered tightly with plastic wrap while freezing to prevent freezer burn and ice crystals.
