Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Buster Bar Dessert (Ice Cream Cake) Recipe
    Lost? Site Map

    Buster Bar Dessert (Ice Cream Cake)

    Buster Bar Dessert (Ice Cream Cake). Photo by livie

    1/1 Photo of Buster Bar Dessert (Ice Cream Cake)

    Total Time:

    Prep Time:

    Cook Time:

    26 hrs

    2 hrs

    24 hrs

    livie's Note:

    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!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note


    Serves: 20



    Units: US | Metric


    1. 1
      Combine cookie crumbs with the melted butter till well coated.
    2. 2
      Press into bottom of a 9x13 inch baking pan.
    3. 3
      Place in freezer 15 minutes.
    4. 4
      Spread the softened vanilla ice cream over the chilled cookie crust.
    5. 5
      Sprinkle salted Spanish peanuts evenly over ice cream.
    6. 6
      Place cake back into freezer.
    7. 7
      For the chocolate fudge sauce melt butter over medium heat with powdered sugar and evaporated milk.
    8. 8
      When melted add chips and whisk till smooth.
    9. 9
      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).
    10. 10
      Take off heat and and whisk in vanilla.
    11. 11
      Let cool to room temperature. (may place pan of chocolate sauce into a large bowl with ice to chill down faster).
    12. 12
      When cooled pour chocolate sauce over top of ice cream and peanuts.
    13. 13
      Freeze 15 minutes.
    14. 14
      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).
    15. 15
      Cover with tin foil and freeze overnight.
    16. 16
      Let sit out 10 minutes before slicing and serving.

    Ratings & Reviews:

    • on June 08, 2008


      Quite good! I used light butter, slow-churned ice cream, lowfat evaporated milk, and lowfat Cool Whip. All of my guests enjoyed it, though the kids didn't like the peanuts in it.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Buster Bar Dessert (Ice Cream Cake)

    Serving Size: 1 (132 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 419.7
    Calories from Fat 236
    Total Fat 26.3 g
    Saturated Fat 13.2 g
    Cholesterol 49.2 mg
    Sodium 191.4 mg
    Total Carbohydrate 42.4 g
    Dietary Fiber 1.8 g
    Sugars 33.5 g
    Protein 6.7 g

    Ideas from


    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.


    Over 475,000 Recipes Network of Sites