Southern summers were made for this family-sized take on Dairy Queen’s old school Buster Bar! Salted peanuts, a thick layer of vanilla ice cream & an easy homemade Oreo crust all topped with the best fudgey chocolate topping you’ve ever tasted. Oh my stars, this Buster Bar Ice Cream Dessert is going to become your summer’s signature treat!
I first ate this when my daughter made it. It’s possibly one of the best desserts I’ve ever eaten, so I’m now making it for a church potluck. Can’t go wrong with this one. Huge hit!!! -NAN
I first had this dessert at a Wednesday night church potluck. That right there is enough to tell you it’s good. As I went on the hunt to find out how to make it, I discovered the complete recipe in a little local cookbook, self-published by a Louisiana women’s civic group. I knew right then the recipe was solid gold. Those are my kind of cookbooks, written by my kind of people, full of my kind of food, the food we actually eat, love and make again and again.
The recipe is a fairly easy one. The hardest thing is the waiting for this dessert to re-freeze and set up after you put it together. My freezer gets plenty of fly-bys and nosey looks as my kids and The Engineer constantly check to see if it’s ready.
If you’re looking for a little summer nostalgia or just an unbelievably delicious and fudgey summer treat, this, my friends, is it!
What To Know Before Getting Started
I’ll walk through an overview of the ingredients + how to make this recipe, along with other things you’ll need to know in the post!
Look for specifics at the end of the post in the recipe card where you can also use the video to see how easy this dessert is.
Oreo cookies
vanilla ice cream
salted peanuts
chocolate chips
evaporated milk
powdered confectioner’s sugar
butter
How To Make Buster Bar Dessert
Make The Crust. Combine crushed cookies and butter. Press into bottom of 9×13 dish. Spoon softened vanilla ice cream over crushed cookie crust. Cover with peanuts and place in freezer to set while making chocolate topping.
Make The Chocolate Topping. Using a whisk, combine powdered sugar, butter, chocolate chips and milk in a large sauce pan over medium heat until chips melt. Bring to a boil, stirring constantly. Turn down the heat, simmer for 10 minutes, stirring often. Let cool completely.
Pour topping over dessert and work to edges. Freeze until firm. Soften in refrigerator for 5 to 10 minutes before serving.
FAQs About Making This Dessert
How do you crush the cookies& how finely should they be crushed? I either crush my Oreos in a plastic zip top bag or pulse them lightly in my food processor to make the quick crust. They don’t have to be fine crumbs. You can see in the photos and in the video below the size crumble I prefer. The crumbles (vs. fine crumbs) actually make it easier to slice.
Does the crust need to be baked? No. When the dessert is frozen, the butter reconstitutes, binding the crumbles together to make the crust.
When you spread the ice cream, how do you keep your layers from mixing together? The secret is to scoop the ice cream onto the crust in giant scoops that fill the pan and use the back of your spoon to just gently connect the scoops and out to the edges of the pan. (see photo or video) No back and forth strokes! That’s when the cookie crumbs from the crust get caught up in the ice cream and everything gets messy. Dipping your spoon into a glass of water also helps work the ice cream.
Can I skip making the chocolate topping & use jarred hot fudge sauce? For the love of all that’s delicious, please do not ever. It won’t even taste like this recipe was meant to taste. The chocolate topping tastes like something between a homemade frosting and fudge. It’s not hard to make, but is 100% where all the magic is!
How long should I freeze it? It’s ready to eat in 1-2 hours, but overnight is best if you plan to take it anywhere.
This recipe was in my recipe box for years, then disappeared, and seemed to be published nowhere. My favorite thing about it was that the chocolate stayed soft even though the ice cream was frozen. It was just perfect! -CAROL
Loaded with Oreos, salted peanuts, vanilla ice cream and topped with the best fudgey topping you've ever tasted, this family-sized spin on Dairy Queen's Buster Bar will have your mouth watering!
Combine crushed cookies and butter. Press into bottom of 9×13 dish. Spoon softened vanilla ice cream over crushed cookie crust. Cover with peanuts and place in freezer to set while making chocolate topping.
Using a whisk, combine powdered sugar, butter, chocolate chips and milk in a large sauce pan over medium heat until chips melt. Bring to a boil, stirring constantly. Turn down the heat, simmer for 10 minutes, stirring often. Let cool completely.
Pour topping over dessert and work to edges. Freeze until firm. (2 hours- overnight) Soften in refrigerator for 5 to 10 minutes before serving.
Notes
Using a warm knife to cut the dessert makes slicing easier.
I help everyday people, like you and me, cook real deal southern food with a sprinkle of Louisiana flavor + finally host those genuine gatherings of family & friends they've been longing for. If making good food AND making memories is your thing, this is your place! Read More
I was excited to see this recipe. Everything came out perfectly too. However, your timing on prep is a little off even with the help of my food processor for Oreos. I would add additional 30 to 45 minutes to prep time. Delicious!
Hi, Dana! I am just tickled you made this recipe! Thank you! It is an all-time favorite for my family. (I made it this weekend too!) Thanks for the suggestion. I agree that some time could be added for cooling the chocolate sauce. Maybe 10 minutes? Possibly the rest of extra “prep” time you’re looking for is listed as “cooking time.”
Hi, Ericka! See Step 2 of the recipe card. It is added when making the chocolate topping. The how-to video is helpful too! Can’t wait to hear how you love this classic!
I first ate this when my daughter made it. It’s possibly one of the best desserts I’ve ever eaten, so I’m now making it for a church potluck. Can’t go wrong with this one. Huge hit!!!
Hi, Mary! I am so glad you make and love this classic! It really is one of the best desserts! But for me, it truly is the homemade fudge topping that makes it so incredibly delicious.
This recipe was in my recipe box for years, then disappeared, and seemed to be published nowhere. My favorite thing about it was that the chocolate stayed soft even though the ice cream was frozen. It was just perfect!
Hi, Carol! There’s nothing better than coming across a long lost recipe. I just love it when that happens! I am so glad that this was here for you to find. The chocolate is my favorite part too!
I’ve loved this recipe since I first had it when I bought a small cookbook at the store and it was in there. It became a family favorite and we’ve been making it for years now. You definitely won’t go wrong making it. It’ll receive rave reviews and requests for MORE!!!
Thank you so much for posting this! My mother (also Louisiana) made this all the time! I had the recipe but I couldn’t tell how much powdered sugar to use! Years ago when she made it there was no such thing as Bluebell can’t wait to try it using our favorite brand!
Hi, Meg! I came across this recipe in a Webster Parish Republican Women’s cookbook published probably close to 40 years ago where I am from in Webster Parish, Louisiana. It is a great little book the ladies there put together, filled with all of the local favorites we enjoyed at potlucks, holidays and all sorts of gatherings. The recipe as shown here is how I make this dessert for my family today. I hope you try it. It’s a classic treasure, for sure!
Hi, Leanne! I agree, the fudgy topping is the best part!! The dessert serves about 6 people. You could definitely serve more with it, but it easily serves 6 with leftovers.
I made a similar recipe years ago – it’s time to make it again! I used a “box” of ice cream. I just opened the box, cut the ice cream into slices, and layed them on the crust. This made spreading the ice cream quick and easy.
Or you can soften the ice cream and spread it into a wax paper lined 9×13 pan and freeze it. Then just remove it from the “mold” and layer it on the cookie crumbs.
Dana
I was excited to see this recipe. Everything came out perfectly too. However, your timing on prep is a little off even with the help of my food processor for Oreos. I would add additional 30 to 45 minutes to prep time. Delicious!
Hi, Dana! I am just tickled you made this recipe! Thank you! It is an all-time favorite for my family. (I made it this weekend too!) Thanks for the suggestion. I agree that some time could be added for cooling the chocolate sauce. Maybe 10 minutes? Possibly the rest of extra “prep” time you’re looking for is listed as “cooking time.”
Ericka
Am I missing where you add the second 1/2 cup of butter? I added the first in with the Oreos but not seeing when you add the other 1/2 cup?
Hi, Ericka! See Step 2 of the recipe card. It is added when making the chocolate topping. The how-to video is helpful too! Can’t wait to hear how you love this classic!
Emily Way
About how long do you need to freeze after pouring on the chocolate?
Itsnan
I first ate this when my daughter made it. It’s possibly one of the best desserts I’ve ever eaten, so I’m now making it for a church potluck. Can’t go wrong with this one. Huge hit!!!
Mimi
Delicious
Mimi
Just like the Dairy Queen, loved it!! Thank you..
Hi, Mimi! I am tickled you loved it!!
Chloe Wallace
This was great. Thinking of making it again but putting caramel on top of peanuts before the chocolate topping. Thoughts???
Hi, Chloe! Sounds like it would be a great combo. I would try it!
Nancy
Can I use fudge sauce instead
Hi, Nancy! You sure can! But I have to be honest, it’s the recipe’s chocolate sauce that makes the dish!
Mary
I’ve made this for years and everyone loves it. You can always just use the fudge for sundaes as well.
Hi, Mary! I am so glad you make and love this classic! It really is one of the best desserts! But for me, it truly is the homemade fudge topping that makes it so incredibly delicious.
Mojoblogs
I love ice cream dessert and this looks super good. I can’t wait to try them. Thank you for sharing this 🙂
Hi, there!
I am a huge ice cream fan too! Can’t wait to hear about your dessert; it’s one of our very favorites!
Carol Raabe
This recipe was in my recipe box for years, then disappeared, and seemed to be published nowhere. My favorite thing about it was that the chocolate stayed soft even though the ice cream was frozen. It was just perfect!
Hi, Carol! There’s nothing better than coming across a long lost recipe. I just love it when that happens! I am so glad that this was here for you to find. The chocolate is my favorite part too!
Irene
I’ve loved this recipe since I first had it when I bought a small cookbook at the store and it was in there. It became a family favorite and we’ve been making it for years now. You definitely won’t go wrong making it. It’ll receive rave reviews and requests for MORE!!!
Thanks, Irene! I completely agree!
Donna
Thank you so much for posting this! My mother (also Louisiana) made this all the time! I had the recipe but I couldn’t tell how much powdered sugar to use! Years ago when she made it there was no such thing as Bluebell can’t wait to try it using our favorite brand!
Hi, Donna! I am so glad this recipe helped. This dessert really is the best… And yes, Homemade Vanilla from Bluebell is divine in this! Our favorite!
Karen M
Can you make individual servings in a lined muffin pan?
Hi, Karen! I don’t see why not. Sounds like a great idea! Let me know how it works out.
Christa Zellar
Just omit the peanuts! It’s excellent without!
Gail
We have people in our family who cannot eat nuts and/or coconut. Any suggestions of what else I could use instead that would also be tasty?
Hi, Gail! Have you thought about pretzels?
Meg
Interested in knowing what cookbook you got this out of !! Looks delicious !!
Hi, Meg! I came across this recipe in a Webster Parish Republican Women’s cookbook published probably close to 40 years ago where I am from in Webster Parish, Louisiana. It is a great little book the ladies there put together, filled with all of the local favorites we enjoyed at potlucks, holidays and all sorts of gatherings. The recipe as shown here is how I make this dessert for my family today. I hope you try it. It’s a classic treasure, for sure!
Richard
can you add 1 teaspoon of vanilla to the fudge at the end?
Hi, Richard! You could, but I wouldn’t recommend. Each layer- salty peanuts, vanilla ice cream and chocolate are balanced to work together!
Mary Anne
You don’t need to bake the crust for a few minutes? I’m going to make this today!
Hi, Mary Anne! No, you don’t bake the crust. This is one of the best desserts ever!
Karen
I have made this for years. It is very, very good!
Thanks, Karen! These classic recipes are always the best, aren’t they?
Donna
I’ve had this recipe since around 1980. One of our favorites in the summer! Tastes just like a Dairy Queen Buster Bar parfait — yum yum!!
Hi, Donna! Yes, this is an oldie, but goodie for sure! It is just delish!
Leanne
Looks so good! The fudgy topping looks divine! But you make it in a 9×13 pan, but it’s only 6 servings?
Hi, Leanne! I agree, the fudgy topping is the best part!! The dessert serves about 6 people. You could definitely serve more with it, but it easily serves 6 with leftovers.
Kimberly
Because of the skins, Spanish peanuts hurt my stomach. Can I use regular salted peanuts? Or even honey roasted?
Kimberly, you sure can! Regular salted would work great!
Vanessa
THanks for sharing! Does it keep long?
Hi, Vanessa! It does! At least 2 weeks if you keep it covered well in the freezer.
Suzanne
This looks so good! What a great dessert to make when you don’t want to heat up the house in the summer!
Suzanne, you are exactly right! Cool and refreshing all the way around!
Jan LASTRA
This is such a super yummy dessert!!! A summer family favorite. I
We’ve had this together several times, haven’t we? Better than words can describe!
Janet
I made a similar recipe years ago – it’s time to make it again! I used a “box” of ice cream. I just opened the box, cut the ice cream into slices, and layed them on the crust. This made spreading the ice cream quick and easy.
Hi, Janet! That’s a great idea! Love it!
Linda
Or you can soften the ice cream and spread it into a wax paper lined 9×13 pan and freeze it. Then just remove it from the “mold” and layer it on the cookie crumbs.