Buster Bar Ice Cream Cake
A frozen layered dessert made with chocolate graham crackers, vanilla ice cream, hot fudge, roasted peanuts, and a crisp chocolate shell topping.
Equipment
- 9 by 13-inch baking dish
- Sturdy spatula
- Mixing spoon
- Sharp knife
Ingredients
- 10 whole chocolate graham crackers
- 3 quarts vanilla ice cream Slightly softened
- 14 ounces hot fudge sauce
- 1 1/2 cups roasted peanuts Lightly salted if preferred
- 7 to 8 ounces chocolate shell topping
Instructions
- Set the vanilla ice cream out for 10 to 15 minutes, until softened but not melted.
- Line a 9-by-13-inch dish with chocolate graham crackers, breaking a few crackers as needed to cover the base.
- Spread half of the softened ice cream over the crackers in an even layer.
- Warm the hot fudge sauce briefly, then spread it over the ice cream. Sprinkle half of the peanuts on top.
- Add the remaining ice cream and smooth it gently over the fudge and peanuts.
- Top with the remaining peanuts and drizzle evenly with the chocolate shell topping.
- Freeze for at least 3 hours. Let stand for 5 to 10 minutes before slicing and serving.
Notes
- Do not let the ice cream melt completely before layering.
- Warm the fudge only until spreadable to prevent melting the ice cream.
- Cover tightly and store in the freezer for up to one week.