A frozen dessert inspired by Dairy Queen’s classic Buster Bar with layers of ice cream, fudge, and peanuts!

Buster Bar Ice Cream Cake Recipe

I don’t like getting up early. It’s especially hard because it’s summer and I could sleep in if I wanted to. But I don’t. I purposely sleep with my windows open so the birds and sunshine will persistently work at me to wake me up early!

Even though I don’t like getting out of bed early, I want to. The early morning hours are when I get the most done. I hit the ground running and get more done right away than I do all day! I love working in a quiet house with the windows open and the sun rising!

There was a transition in thinking when I became self-employed. Something changed within me. I became WAY MORE aware of how I spend my time. I don’t want to wake up one day with a business that failed because I chose to use my time poorly. I love what I do so very much that I can’t fathom not doing what I do for a living!

My best unsolicited advice if you are struggling with feeling like you don’t have enough time to do the things you want to do – go to bed earlier and wake up earlier! The old saying goes, “Early to bed, early to rise, makes you happy, healthy, and wise!”

If you are trying to beat the heat, try a piece of this Buster Bar Ice Cream Cake to cool you off! Some of my other favorite frozen treats are Frozen S’mores , Oreo Ice Cream Cake , Mint Chocolate Chip Ice Cream Cake , and No Churn Blueberry Cheesecake Ice Cream !

What You’ll Need

1 (13 oz) package Chocolate Fudge Graham Cracker Cookies

1 gallon Vanilla Ice Cream

1 (16 oz) jar Hot Fudge Topping

2 (7.25 oz) bottles Chocolate Magic Shell Topping

1 1/4 cups Dry Roasted Peanuts

How to Make Buster Bar Ice Cream Cake

Set out 1 gallon of vanilla ice cream to soften.

Cover the bottom of a 9 x 13 pan with an even layer of Chocolate Fudge Graham Cracker Cookies.

Once the ice cream is soft enough to spread, fill the pan half full.

Remove lid from 1 (16 oz) jar Hot Fudge Topping and heat in the microwave for 10-15 seconds. Should be just long enough to loosen the fudge so it spreads easier. Spread evenly over entire pan.

Sprinkle 1/2 cup peanuts over the fudge layer.

Repeat ice cream layer and spread over the hot fudge layer. (You may not use entire container of ice cream.)

Sprinkle 1/2 cup peanuts over the ice cream.

Spread 2 (7.25 oz) bottles Chocolate Magic Shell Topping over the ice cream evenly.

Sprinkle top with remaining 1/4 cup peanuts before it hardens.

Freeze immediately.