Buster Bar Ice Cake (Print Version)
Layers of chocolate graham, vanilla ice cream, fudge, and peanuts frozen for a rich, cool treat.
# Ingredients:
→ Base Layer
01 -
10 whole chocolate graham crackers
→ Ice Cream Layer
02 -
1 gallon vanilla ice cream, softened
→ Fudge and Toppings
03 -
14 ounces hot fudge sauce
04 -
1 1/2 cups roasted red skin peanuts
05 -
7.5 ounces Magic Shell chocolate coating
# Steps:
01 -
Allow the vanilla ice cream to soften at room temperature. Line the bottom of a 9x13 inch baking dish with chocolate graham crackers, breaking as needed to form a single even layer.
02 -
Scoop half of the softened ice cream onto the graham cracker base. Spread evenly using a sturdy spatula or ice cream scoop to form a smooth layer.
03 -
Pour hot fudge sauce over the ice cream and spread into a thin, even layer. Distribute half of the peanuts evenly across the surface.
04 -
Scoop the remaining ice cream over the peanut layer and smooth into an even surface, ensuring full coverage. Sprinkle the remaining peanuts over the top layer of ice cream.
05 -
Drizzle Magic Shell chocolate coating evenly over the peanut topping to secure. Freeze the assembled dessert for a minimum of 3 hours before slicing and serving.
# Notes:
01 -
For clean slices, run a sharp knife under hot water before cutting and wipe dry between cuts.