Buster Bar Ice Cream Cake
Looking for a delicious and impressive dessert to serve at your next gathering, this Buster Bar Ice Cream Cake is the perfect choice.
Servings 16
Calories 630kcal
Ingredients
- 10 oz Pack Thin Oreo’s crushed
- 2 tablespoons Butter melted
- 1 gallon Vanilla Ice Cream softened
- 12.8 oz jar Hot Fudge Sauce
- 1 cup Honey Roasted Peanuts
- 4 oz bar Semi-Sweet chocolate
- 4 oz bar Milk Chocolate
Instructions
- Crush Oreo’s in a food processor and dump them into a 9x13 casserole dish.
- Add in melted butter and stir. Press Oreo’s down to create a crust layer.
- Drizzle ¼ cup hot fudge sauce over the crust.
- Add a thin layer of ice cream covering the crust completely.
- Add 1 cup of honey roasted peanuts on top of the ice cream.
- Drizzle the remaining hot fudge sauce over the peanuts.
- With a spatula add remaining ice cream on top of the hot fudge sauce.
- In a small microwaveable safe bowl melt semi-sweet chocolate and milk chocolate bars until smooth and creamy. Slowly, pour melted chocolate over the ice cream. Spread out with spatula quickly as the chocolate will harden fast.
- Place dish in freezer for 4 hours before serving.
Nutrition
Calories: 630kcal | Carbohydrates: 106g | Protein: 17g | Fat: 20g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 68mg | Sodium: 375mg | Potassium: 730mg | Fiber: 4g | Sugar: 74g | Vitamin A: 1108IU | Vitamin C: 3mg | Calcium: 411mg | Iron: 4mg