Description
A delicious Buster Bar Ice Cream Cake that combines layers of chocolate and vanilla ice cream with a crunchy topping.
Ingredients
Scale
- 1 box of chocolate ice cream (1.5 quarts)
- 1 box of vanilla ice cream (1.5 quarts)
- 1 cup of chocolate fudge sauce
- 1 cup of crushed peanuts
- 1 package of chocolate sandwich cookies (crushed)
- 1 container of whipped topping (8 oz)
- Chocolate shavings for garnish
Instructions
- Line a 9×13 inch pan with plastic wrap.
- Spread the chocolate ice cream evenly in the bottom of the pan.
- Drizzle half of the chocolate fudge sauce over the chocolate ice cream.
- Sprinkle half of the crushed peanuts over the fudge sauce.
- Spread the vanilla ice cream over the chocolate layer.
- Drizzle the remaining fudge sauce over the vanilla ice cream.
- Sprinkle the crushed cookies on top of the fudge sauce.
- Spread the whipped topping over the crushed cookies.
- Top with chocolate shavings for garnish.
- Cover with plastic wrap and freeze for at least 4 hours.
Notes
- Let the cake sit at room temperature for a few minutes before slicing.
- You can substitute other flavors of ice cream if desired.
- Store leftovers in the freezer.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: Buster Bar Ice Cream Cake, dessert, ice cream cake