Buster Bar Ice Cream Delight
Indulge in a tantalizing dessert experience with our mouthwatering Buster Bar Ice Cream Dessert recipe. Loaded with irresistible layers of crushed Oreos, creamy vanilla ice cream, Spanish peanuts, and a decadent chocolate topping, this family-sized treat is a delightful spin on Dairy Queen’s classic Buster Bar. Perfect for potlucks, gatherings, or a cozy night in, this dessert is sure to become a favorite among family and friends.
Who Will Love This Dessert?
This recipe is perfect for anyone with a sweet tooth and a love for indulgent desserts. Whether you’re hosting a summer barbecue, planning a birthday celebration, or simply craving a satisfying treat, our Buster Bar Ice Cream Dessert is guaranteed to impress. Plus, it’s easy to make and can be prepared ahead of time, making it ideal for busy schedules.
Why It’s Great:
What sets our Buster Bar Ice Cream Dessert apart is its irresistible combination of textures and flavors. From the crunchy Oreo crust to the creamy vanilla ice cream and the rich chocolate topping, each layer offers a delightful contrast that keeps you coming back for more. Plus, with simple ingredients and easy-to-follow instructions, this dessert is a breeze to whip up whenever the craving strikes.
Recipe Tips and Variations:
Kitchen Equipment Needed:
To make this Buster Bar Ice Cream Dessert, you’ll need:
- 9×13 inch baking dish
- Whisk
- Large saucepan
Recipe Swaps and Variations:
Feel free to customize this dessert to suit your preferences. Here are some ideas to get you started:
- Nut-Free Option: If you have nut allergies or prefer to omit peanuts, you can substitute them with your favorite chopped nuts or omit them altogether.
- Chocolate Variation: For a twist on the classic recipe, try using different types of chocolate chips such as milk chocolate or dark chocolate.
- Cookie Swap: Don’t have Oreos on hand? You can use any chocolate sandwich cookies or even graham crackers for the crust.
Storing Leftovers:
If you somehow manage to have leftovers (which is unlikely!), you can store the dessert in the freezer in an airtight container for up to a week. Simply let it thaw in the refrigerator for 5 to 10 minutes before serving to soften the ice cream slightly.
FAQ
Q: Can I use store-bought chocolate sauce instead of making the chocolate topping from scratch? A: While you can certainly use store-bought chocolate sauce, we highly recommend making the homemade topping for the best flavor and texture. It’s simple to make and adds a delicious richness to the dessert.
Q: Can I make this dessert ahead of time? A: Absolutely! You can prepare the Buster Bar Ice Cream Dessert ahead of time and store it in the freezer until ready to serve. It’s the perfect make-ahead dessert for busy occasions.
Share the Love!
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Buster Bar Ice Cream
Equipment
- 9×13-inch baking dish
- Whisk
- Large saucepan
Ingredients
- 1 14.3 oz package of Oreo cookies crushed
- 1/2 cup butter melted
- 1/2 gallon vanilla ice cream softened
- 1 pound Spanish peanuts
- 2 cups powdered confectioner’s sugar
- 12 oz semi-sweet chocolate chips
- 1/2 cup butter
- 12 oz evaporated milk
Instructions
- Combine crushed cookies and melted butter. Press into the bottom of a 9×13-inch dish.
- Spoon softened vanilla ice cream over the crushed cookie crust. Cover with Spanish peanuts and place in the freezer to set while making the chocolate topping.
- Using a whisk, combine powdered sugar, butter, chocolate chips, and evaporated milk in a large saucepan over medium heat until the chocolate chips melt.
- Bring to a boil, stirring constantly, then reduce heat and simmer for 10 minutes, stirring often. Let cool completely.
- Pour the chocolate topping over the dessert, spreading it to the edges. Freeze until firm.
- Before serving, soften in the refrigerator for 5 to 10 minutes. Enjoy!
Notes
Chocolate Variation: For a twist on the classic recipe, try using different types of chocolate chips such as milk chocolate or dark chocolate.
Cookie Swap: Don’t have Oreos on hand? You can use any chocolate sandwich cookies or even graham crackers for the crust.