There are desserts you nibble politely with a fork—and then there’s this one. The Buster Bar Ice Cream Cake is the kind of unapologetic sweet bomb that makes you abandon all pretense and go straight for seconds (or thirds—who’s judging?). Inspired by the iconic DQ treat, this homemade version gives you that craveable combo of salty peanuts, hot fudge, and creamy vanilla goodness, all stacked up and frozen to sliceable perfection. We’ve taken a few shortcuts here (I’m looking at you, quick and easy recipes gang) to keep things simple, without cutting back on flavor. This cake’s ideal for lazy Sundays, birthday parties, or even those weird in-between moments when you just want to eat something that doesn’t involve cheesey potatoes or butter swim biscuits (though hey, no shade—we’ve all had our dinner-dessert collisions). It hits all the high notes: sweet, salty, crunchy, creamy—and messy in the best way. Whether you’re a die-hard fan of air fryer cookies easy recipes or just in the mood for sweet easy recipes that taste like nostalgia, this Buster Bar cake checks every box. So clear out a little freezer space and prepare to fall hard.

1) Key Takeaways
2) Easy Buster Bar Ice Cream Cake Recipe
3) Ingredients for Buster Bar Ice Cream Cake
4) How to Make Buster Bar Ice Cream Cake
5) Tips for Making Buster Bar Ice Cream Cake
6) Making Buster Bar Ice Cream Cake Ahead of Time
7) Storing Leftover Buster Bar Ice Cream Cake
8) Try these Desserts next!
9) Buster Bar Ice Cream Cake
10) Nutrition

1) Key Takeaways

How to make a homemade version of the iconic Buster Bar dessert
Why this recipe is perfect for fans of air fryer desserts easy recipes
Which ice cream and toppings give the best flavor and texture
Tips to slice and serve this frozen dessert easily

2) Easy Buster Bar Ice Cream Cake Recipe

Let’s be honest. Some days you don’t want to bake. You don’t want to sauté. You just want to open your freezer and meet a brick of happiness that’s creamy, crunchy, sweet, and maybe a little nostalgic. That’s where this Buster Bar Ice Cream Cake shines.

It’s based on the DQ favorite, but this homemade version lets you control the quality, flavor, and portions—well, kind of. I still find myself eating two pieces. Or three. But who’s counting?

The best part is that it checks every box: one of the best air fryer desserts easy recipes, a solid pick for quick and easy recipes, and a fun project to do with kids. Or without kids. No judgment here.

3) Ingredients for Buster Bar Ice Cream Cake

Chocolate Sandwich Cookies: You’ll crush these into crumbs to make a solid, slightly salty base. They hold the cake together and bring the crunch.

Butter: Melted and stirred into the cookie crumbs, it acts like glue. Golden, buttery glue. You’ll never think about glue the same way again.

Vanilla Ice Cream: Soften it just enough to spread it but not so much that it melts. Go with quality here—it’s the star.

Salted Peanuts: They’re not just a topping. They add crunch, saltiness, and character. Without them, it’s just ice cream and cookies.

Hot Fudge Sauce: Whether you go homemade or store-bought, this layer is pure drama. It binds the peanuts and cool cream in the most indulgent way.

Whipped Cream (optional): I add it when I’m feeling fancy. But this cake holds its own even without frills.

4) How to Make Buster Bar Ice Cream Cake

Step 1. Crush cookies in a food processor. Mix in the melted butter. Press the mixture into a lined pan. Freeze it while you work on the next step.

Step 2. Spread half of the ice cream over the cookie crust. Add a layer of salted peanuts. Freeze again until firm.

Step 3. Pour hot fudge over the frozen peanuts and smooth it out. Let that layer firm up too.

Step 4. Spread the rest of the ice cream on top. Toss on more peanuts. Freeze the whole thing overnight until it’s solid enough to slice.

Step 5. To serve, slice it into bars. Add whipped cream if you like. Watch it vanish.

5) Tips for Making Buster Bar Ice Cream Cake

Let your ice cream sit for 10 to 15 minutes before spreading. You want it soft enough to smooth, but still thick. If it’s soupy, it won’t set well.

Work in layers and give each layer time in the freezer. This keeps everything clean and stackable.

Use parchment paper. You’ll thank me when it’s time to lift and slice. No stuck bottoms. No mess. Just cold dessert joy.

6) Making Buster Bar Ice Cream Cake Ahead of Time

Yes, you can make this way ahead. I usually build it the night before a party. Just cover it well and let it freeze solid.

It stores beautifully for up to a week. After that, the texture might get icy, but hey—it’s still good with coffee at midnight. Or breakfast. Again, no judgment.

This makes it one of the easiest air fryer desserts easy recipes you’ll want to keep on rotation for sweet, low-effort rewards.

7) Storing Leftover Buster Bar Ice Cream Cake

Wrap leftover bars tightly in plastic wrap or parchment and store in a freezer-safe container. Label it if you’re sharing a fridge. Trust me.

They’ll stay good for up to a week, though the peanuts might get a little soft after day five. Not a deal-breaker, but best to eat within that window.

One more reason this lands on my list of sweet easy recipes that double as crowd-pleasers and midnight munchies.

8) Try these Desserts next!

9) Buster Bar Ice Cream Cake