Loaded with salted peanuts and layer of vanilla ice cream on an easy homemade Oreo crust and topped with the best fudgey chocolate topping you’ve ever tasted, this homemade, family-sized take on Dairy Queen’s Buster Bar is one of those summer treats that is just knock-your-socks off good.
What You Need To Make A Buster Bar Dessert
- Oreo cookies
- vanilla ice cream
- salted peanuts
- chocolate chips
- evaporated milk
- powdered confectioner’s sugar
- butter
I first had this dessert at a Wednesday night church potluck. That right there is enough to tell you it’s good. But the story doesn’t stop there. 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 recipe is a fairly easy one. I either crush my Oreos in a plastic zip top bag or pulse them lightly in my food processor to make the quick crust.
Spreading the ice cream layer can be tricky, but the secret is to scoop out the ice cream onto the crust in 3-4 giant scoops (see photo) and gently push, or massage, the ice cream out to the edges of the pan and into the gaps between the scoops. 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.
The same technique works like a charm for that decadently smooth and dreamy chocolate fudge layer too.
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. It’s ready to eat in 1-2 hours, but overnight is best if you plan to take it anywhere.
If you’re looking for a little summer nostalgia or just an unbelievably delicious and fudgey summer treat, this, my friends, is where it’s at!
IF YOU MAKE THIS RECIPE, BE SURE TO LET ME KNOW!
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Buster Bar Ice Cream Dessert
Ingredients
- 1 14.3 oz pkg. of Oreo cookies, crushed
- ½ C butter, melted
- ½ gal. vanilla ice cream, softened
- 1 lb. Spanish peanuts
- 2 C powdered confectioner's sugar
- 12 oz semi sweet chocolate chips
- ½ C butter
- 12 oz evaporated milk
Instructions
- 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. Soften in refrigerator for 5 to 10 minutes before serving.
Notes
Other Delicious Desserts You’ll Love
- Elvis Ice Cream Sandwiches
- No Churn Blueberry Lemon Ice Cream
- Creamy Mocha Popsicles
- Gooey Black Bottom Pecan Pie Brownies
- Chocolate Buttermilk Sheet Cake
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!
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!
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.
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!
THanks for sharing! Does it keep long?
Hi, Vanessa! It does! At least 2 weeks if you keep it covered well in the freezer.
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.
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!
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!
I have made this for years. It is very, very good!
Thanks, Karen! These classic recipes are always the best, aren’t they?
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!
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!
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?
Just omit the peanuts! It’s excellent without!
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.
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!
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!
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 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!
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.
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!
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!
Just like the Dairy Queen, loved it!! Thank you..
Hi, Mimi! I am tickled you loved it!!
Delicious
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!!!
About how long do you need to freeze after pouring on the chocolate?