Buster Bar Ice Cream Cake

If you’re looking for a dessert that promises to be a crowd-pleaser during the hot summer months or as a delightful treat year-round, the Buster Bar Ice Cream Cake is an ideal choice. This delicious concoction combines the creamy richness of vanilla ice cream with the crunchy texture of peanuts and chocolate graham crackers, topped off with a luxurious drizzle of Magic Shell chocolate coating. Below is a step-by-step guide to creating this heavenly dessert that’s both simple to make and extraordinarily satisfying.

Ingredients:

• 10 whole chocolate graham crackers
• 1 gallon vanilla ice cream
• 14 ounces hot fudge sauce
• 1 1/2 cups red skin peanuts
• 7.5 ounces Magic Shell chocolate coating

Instructions:

1. Preparation of Base: Begin by lining a 9×13 inch baking dish with chocolate graham crackers. You might need to break some crackers in half to ensure the entire bottom is covered. This forms the crunchy foundation of our cake.
2. First Layer of Ice Cream: Allow the vanilla ice cream to soften slightly for easy scooping. Spoon half of the ice cream over the graham cracker base, smoothing it into a flat and even layer with a stiff spatula.
3. Adding Hot Fudge and Peanuts: Warm the hot fudge sauce slightly if it’s too thick to pour. Then, evenly spread it over the first layer of ice cream, ensuring complete coverage. Sprinkle half of the red skin peanuts over the hot fudge layer, adding a nutty crunch.
4. Second Layer of Ice Cream: Add the remaining ice cream over the layer of fudge and peanuts. Carefully press down to smooth it out, ensuring there are no gaps or air pockets.
5. Final Touches: Scatter the rest of the peanuts across the top layer of ice cream and finish by generously drizzling the Magic Shell chocolate coating over everything. The Magic Shell will solidify, creating a delightful chocolate shell that locks in the peanuts.
6. Freezing: Freeze the entire dish for at least 3 hours to ensure everything sets properly. This step is crucial as it combines all the layers into a solid cake, making it easier to slice.
7. Serving: Once set, remove the cake from the freezer and cut it into bars. This recipe makes approximately 24 servings, each offering a perfect blend of ice cream, nuts, fudge, and chocolate.

Nutritional Information:

• Calories per serving: 488
• Prep Time: 15 minutes
• Cook Time: 0 minutes (additional freeze time required)
• Total Time: 15 minutes (not including freezing time)

The Buster Bar Ice Cream Cake is not just a dessert; it’s a showstopper that brings together some of the best flavors and textures. Whether it’s a family gathering, a barbecue, or a special treat for the holidays, this ice cream cake promises to delight everyone who takes a bite. Enjoy the process of making it and the joy of sharing it!