Decadent Buster Bar Ice Cream Cake
Indulge in the rich and creamy layers of our Decadent Buster Bar Ice Cream Cake, an irresistible frozen dessert that brings together the classic flavors of cookies, ice cream, and chocolate fudge. Perfect for birthdays, celebrations, or simply when you crave something special, this cake captivates taste buds with each luscious bite and leaves everyone asking for seconds. Not only is it an instant crowd-pleaser, but its striking presentation and delightful combination of textures will make it the star of any gathering. With a delightful cookie crust, a generous layer of smooth vanilla ice cream, crunchy salted peanuts, and a rich chocolate fudge topping, this cake is sure to become a family favorite in no time.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Oreo cookies
30-32 (Filling removed and cookies crushed into crumbs)
Butter
1/3 cup (Melted)
Vanilla ice cream
1/2 gallon (Softened (Kemp's recommended))
Salted Spanish peanuts
1 1/2 cups (Whole)
Butter
1/2 cup (For fudge sauce)
Powdered sugar
2 cups (Sifted)
Evaporated milk
1 cup (Whole)
Milk chocolate chips
3/4 cup (Semi-sweet)
Vanilla extract
1 teaspoon (Pure or imitation)
Cool Whip
8 ounces (Thawed)
Instructions
1
In a mixing bowl, combine the crushed Oreo cookies with melted butter until the crumbs are well-coated.
2
Press the mixture firmly into the bottom of a 9x13-inch baking pan to form a crust.
3
Place the crust in the freezer for 15 minutes to set.
4
Once the crust is firm, spread the softened vanilla ice cream evenly over the chilled cookie crust, smoothing the top.
5
Sprinkle the salted Spanish peanuts uniformly over the layer of ice cream.
6
Return the cake to the freezer for a short while to keep it cold.
7
To create the chocolate fudge sauce, melt the butter in a saucepan over medium heat, then whisk in the powdered sugar and evaporated milk.
8
Once melted and combined, add the milk chocolate chips and stir until completely smooth.
9
Allow the sauce to come to a gentle boil, stirring occasionally, and boil for about 8 minutes, watching closely to prevent boiling over.
10
Remove the saucepan from heat and quickly whisk in the vanilla extract.
11
Let the fudge sauce cool to room temperature. To speed up the cooling process, you can place the saucepan in a larger bowl filled with ice.
12
When the sauce has cooled, pour it evenly over the layer of ice cream and peanuts.
13
Place the cake back in the freezer for another 15 minutes to set the fudge layer.
14
Carefully frost the top of the cake with the thawed Cool Whip, creating an even layer.
15
For added texture and presentation, sprinkle extra salted peanuts on top. Optionally, reserve 1/4 cup of the chocolate fudge sauce to drizzle over the Cool Whip as a garnish.
16
Cover the cake with aluminum foil and freeze overnight to ensure it sets properly.
17
Before serving, let the cake sit at room temperature for about 10 minutes to soften slightly for easier slicing.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Decadent Buster Bar Ice Cream Cake?
It is a rich layered frozen dessert featuring an Oreo cookie crust, vanilla ice cream, salted Spanish peanuts, homemade chocolate fudge sauce, and a Cool Whip topping.
How many Oreo cookies are needed for the crust?
You will need 30 to 32 Oreo cookies with the filling removed and crushed into crumbs.
Do I need to remove the filling from the Oreos?
Yes, the recipe specifies that the filling should be removed before crushing the cookies into crumbs.
What kind of ice cream is recommended for this recipe?
The recipe recommends using 1/2 gallon of softened vanilla ice cream, specifically suggesting the Kemp's brand.
What type of peanuts should be used?
The recipe calls for 1.5 cups of whole salted Spanish peanuts.
How do I make the chocolate fudge sauce from scratch?
Melt butter in a saucepan, whisk in powdered sugar and evaporated milk, add milk chocolate chips, and boil gently for 8 minutes before adding vanilla extract.
Can I use store-bought fudge sauce?
While the recipe provides instructions for a homemade version, you could substitute it, though the homemade sauce is a key component of the 'decadent' profile.
How long does the fudge sauce need to boil?
The fudge sauce should come to a gentle boil and continue boiling for approximately 8 minutes while stirring occasionally.
How can I quickly cool the fudge sauce?
You can speed up the cooling process by placing the saucepan in a larger bowl filled with ice.
Why must the fudge sauce be cooled before pouring?
The sauce needs to be room temperature so it does not melt the layer of vanilla ice cream when applied.
What size pan should I use for this ice cream cake?
A 9x13-inch baking pan is required to properly layer the ingredients.
How long should the crust freeze before adding ice cream?
The Oreo and butter crust should be placed in the freezer for 15 minutes to set firmly.
Can I use dark chocolate chips instead of milk chocolate?
The recipe calls for milk chocolate chips (or semi-sweet), but you can use dark chocolate if you prefer a less sweet, more intense cocoa flavor.
What is the purpose of the evaporated milk?
Evaporated milk provides a creamy, concentrated dairy base for the fudge sauce without the water content of regular milk.
Do I need to sift the powdered sugar?
Yes, sifting the 2 cups of powdered sugar ensures a smooth fudge sauce without lumps.
Is it necessary to use Spanish peanuts?
Spanish peanuts are preferred for their smaller size and red skins, which provide a classic Buster Bar texture and flavor.
How do I soften the ice cream for spreading?
Leave the ice cream at room temperature for a few minutes until it is pliable enough to smooth over the crust without being completely melted.
What is the final topping for the cake?
The cake is topped with an 8-ounce container of thawed Cool Whip, extra peanuts, and an optional drizzle of fudge sauce.
How long does the cake need to freeze in total?
The cake should be covered with aluminum foil and frozen overnight to ensure all layers are properly set.
Should I let the cake sit out before serving?
Yes, letting the cake sit at room temperature for about 10 minutes before slicing makes it easier to cut through the frozen layers.
How many ingredients are in this recipe?
There are 10 main ingredients including cookies, butter, ice cream, peanuts, sugar, milk, chocolate chips, vanilla, and whipped topping.
Can I use real whipped cream instead of Cool Whip?
While Cool Whip is recommended for its stability in the freezer, you can use stabilized whipped cream as a substitute.
What should I do if the fudge sauce is too thick?
The sauce should be pourable at room temperature; if it is too thick, you can whisk in a tiny amount of evaporated milk.
Is this cake suitable for birthdays?
Yes, its indulgent layers and striking presentation make it an excellent choice for birthdays and celebrations.
How do I prevent the fudge sauce from boiling over?
Watch the saucepan closely while it boils and stir occasionally to manage the bubbles.
Can I add extra layers to this cake?
The recipe is designed for specific layers, but you could add a second layer of peanuts or cookies if desired.
How should I store leftover ice cream cake?
Keep any leftovers in the freezer, tightly covered with aluminum foil or plastic wrap to prevent freezer burn.
What does the vanilla extract add to the fudge?
The vanilla extract enhances the flavor of the chocolate and provides a balanced aromatic finish to the sauce.
Are the peanuts chopped or whole?
The recipe specifies using whole salted Spanish peanuts for the best texture.
Can I use a different cookie for the crust?
While Oreos provide the classic flavor, you could use chocolate wafers or other sandwich cookies as a variation.