Buster Bar Dessert Ice Cream Cake Recipes

BUSTER BAR DESSERT

Buster Bar Dessert image

This is my favorite dessert. This recipe came from my boyfriend's Mom. The cook time listed is actually the approximate freeze time.

Provided by Fancy

Categories Frozen Desserts

Time 1h50m

Yield 8-10 serving(s)

Number Of Ingredients 9

Ingredients

1 (18 ounce) package Oreo cookies (crushed)
1/2 cup butter
1/2 gallon vanilla ice cream (square size)
1 1/2 cups salted peanuts (optional)
2/3 cup semi-sweet chocolate chips
2/3 cup powdered sugar
1/2 cup butter
1 1/2 cups evaporated milk
1 teaspoon vanilla

Steps:

Cookie Crust: Crush 1 pkg of Oreo cookies and mix in melted butter.
Press into the bottom of a 9x13-inch pan.
FREEZE.
Ice Cream Layer: Cut square sized vanilla ice cream into equal strips.
Layer ice cream on top of cookie crust.
Press salted peanuts into ice cream (optional).
FREEZE.
Topping: For approximately 8 minutes, gently boil semi-sweet chocolate chips, powdered sugar, butter and evaporated milk together.
After boiling, stir in 1 tsp vanilla.
Let the chocolate cool and pour over ice cream layer.
FREEZE.
After chocolate layer is frozen, cut into squares to serve!
(You may have to let it sit on the counter for a while to thaw slightly before cutting).

BUSTER BAR DESSERT (ICE CREAM CAKE)

Buster Bar Dessert (Ice Cream Cake) image

This frozen sweet treat is so rich and delicious. It has become a very requested cake for birthdays and special occasions. There are never any leftovers!

Provided by livie

Categories Frozen Desserts

Time P1DT2h

Yield 1 cake, 20 serving(s)

Number Of Ingredients 10

Ingredients

30 -32 Oreo cookies, filling removed and cookies crushed into crumbs
1/3 cup butter, melted
1/2 gallon vanilla ice cream, softened (I use Kemp's)
1 1/2 cups salted Spanish peanuts
1/2 cup butter
2 cups powdered sugar
1 cup evaporated milk
3/4 cup milk chocolate chips
1 teaspoon vanilla
8 ounces Cool Whip, thawed

Steps:

Combine cookie crumbs with the melted butter till well coated.
Press into bottom of a 9x13 inch baking pan.
Place in freezer 15 minutes.
Spread the softened vanilla ice cream over the chilled cookie crust.
Sprinkle salted Spanish peanuts evenly over ice cream.
Place cake back into freezer.
For the chocolate fudge sauce melt butter over medium heat with powdered sugar and evaporated milk.
When melted add chips and whisk till smooth.
Let come to a boil; boil 8 minutes whisking occasionally till thickened. (make sure to watch boiling sauce carefully so it does not boil over).
Take off heat and and whisk in vanilla.
Let cool to room temperature. (may place pan of chocolate sauce into a large bowl with ice to chill down faster).
When cooled pour chocolate sauce over top of ice cream and peanuts.
Freeze 15 minutes.
Carefully frost top of cake with Cool Whip and garnish with extra peanuts (may also reserve 1/4 cup of chocolate fudge sauce to drizzle for garnish as well).
Cover with tin foil and freeze overnight.
Let sit out 10 minutes before slicing and serving.

Nutrition Facts : Calories 419.8, Fat 26.3, SaturatedFat 13.2, Cholesterol 49.2, Sodium 191.5, Carbohydrate 42.4, Fiber 1.8, Sugar 33.5, Protein 6.8

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