Buster Bar Ice Cream Dessert

We love this Buster Bar Ice Cream Dessert and Clayton’s Aunt Marlene has made it several times for gatherings. If you’ve ever had Buster Bars at Dairy Queen you know what I am talking about.

This combo of peanuts, chocolate and ice cream is to die for! This is great to make for visitors as you make it up and have it ready to go in your freezer.


I’ll be right back I need to go get a piece!

5 from 1 reviews
Buster Bar Ice Cream Dessert
Prep time
Total time
Serves: 10-12 servings
Cookie Crust:
  • 1 (14.3 oz) package Oreo cookies (crushed)
  • 1⁄2 cup butter
Ice Cream Layer:
  • 1⁄2 gallon vanilla ice cream, softened
  • 1 1⁄2 cups salted peanuts
Fudge Topping:
  • ⅔ cup semi-sweet chocolate chips
  • ½ cup sugar
  • ½ cup butter
  • 1½ cup evaporated milk
Cookie Crust:
  1. Crush 1 package of Oreo cookies (could use food processor) and mix in melted butter. Press into the bottom of a 9x13-inch pan.
  2. Freeze crust for 10 minutes.
Ice Cream Layer:
  1. Spread ice cream over cookie crust. (If using hard ice cream you can cut a square sized vanilla ice cream into equal strips.) Press salted peanuts into ice cream.
  2. Freeze until solid about 1 to 2 hours. Cover and freeze 1-2 hours or until set.
Fudge Topping:
  1. Combine all of the fudge topping ingredients in a 2 quart saucepan - combine semi-sweet chocolate chips, sugar, butter and evaporated milk. Cook over medium heat, stirring constantly, 7 to 9 minutes or until mixture comes to a boil. Reduce heat to low. Cook, stirring occasionally, 5 minutes or until slightly thickened. Remove from heat; stir in vanilla. Cool completely. Pour cooled fudge layer mixture over frozen ice cream.
  2. Freeze for 4 hours or overnight until set.
  3. When ready to serve let dessert stand at room temperature 10 minutes before serving. Cut into servings and ENJOY!


Buster Bar Ice Cream Dessert 2

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