Buster Bar Dessert Ice Cream Cake Food
FIVE LAYER ICE CREAM BARS
Do you love having a Buster Bar® at Dairy Queen? This is it, but better!
Provided by ROCHELE_99
Categories Desserts Frozen Dessert Recipes
Time 2h40m
Yield 24
Number Of Ingredients 10
Steps:
- In a saucepan over medium heat, combine evaporated milk, 1/2 cup butter, chocolate chips, and confectioners' sugar. Bring to a boil, and cook 8 minutes, stirring constantly. Remove from heat, and stir in vanilla extract. Allow to cool thoroughly.
- In a large bowl, mix together crushed chocolate sandwich cookies and 1/2 cup melted butter. Press onto the bottom of a 9x13 inch pan; freeze until firm. Spread softened ice cream over crust, then freeze until firm. Spread top with cooled fudge sauce, and sprinkle with peanuts; freeze until firm. Spread with whipped topping, and freeze until firm, or overnight.
Nutrition Facts : Calories 426.8 calories, Carbohydrate 43.7 g, Cholesterol 44.3 mg, Fat 26.8 g, Fiber 1.9 g, Protein 6.6 g, SaturatedFat 13.8 g, Sodium 241.7 mg, Sugar 34.6 g
HOT FUDGE ICE CREAM BAR DESSERT
This is an incredibly easy rich and satisfying ice cream dessert made with ice cream sandwiches and fudge sauce. This keeps in the freezer very well and can be eaten straight from the freezer.
Provided by JONAR
Categories Desserts Frozen Dessert Recipes
Time 1h35m
Yield 12
Number Of Ingredients 5
Steps:
- Pour the chocolate syrup into a medium microwave-safe bowl and microwave until hot, about 2 minutes on high, stopping every 30 seconds. Do not allow to boil. Stir peanut butter into hot chocolate until smooth. Allow to cool to room temperature.
- Line the bottom of a 9x13-inch dish with a layer of ice cream sandwiches. Spread half the whipped topping over the sandwiches. Spoon half the chocolate mixture over that. Top with half the peanuts. Repeat layers. Freeze until firm, at least 1 hour. Cut into squares to serve.
Nutrition Facts : Calories 575.3 calories, Carbohydrate 70.7 g, Cholesterol 31.3 mg, Fat 28.1 g, Fiber 3.8 g, Protein 11.9 g, SaturatedFat 12.5 g, Sodium 257.4 mg, Sugar 47.1 g
BUSTER BAR DESSERT
This is my favorite dessert. This recipe came from my boyfriend's Mom. The cook time listed is actually the approximate freeze time.
Provided by Fancy
Categories Frozen Desserts
Time 1h50m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Cookie Crust: Crush 1 pkg of Oreo cookies and mix in melted butter.
- Press into the bottom of a 9x13-inch pan.
- FREEZE.
- Ice Cream Layer: Cut square sized vanilla ice cream into equal strips.
- Layer ice cream on top of cookie crust.
- Press salted peanuts into ice cream (optional).
- FREEZE.
- Topping: For approximately 8 minutes, gently boil semi-sweet chocolate chips, powdered sugar, butter and evaporated milk together.
- After boiling, stir in 1 tsp vanilla.
- Let the chocolate cool and pour over ice cream layer.
- FREEZE.
- After chocolate layer is frozen, cut into squares to serve!
- (You may have to let it sit on the counter for a while to thaw slightly before cutting).
BUSTER BAR DESSERT (ICE CREAM CAKE)
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!
Provided by livie
Categories Frozen Desserts
Time P1DT2h
Yield 1 cake, 20 serving(s)
Number Of Ingredients 10
Steps:
- Combine cookie crumbs with the melted butter till well coated.
- Press into bottom of a 9x13 inch baking pan.
- Place in freezer 15 minutes.
- Spread the softened vanilla ice cream over the chilled cookie crust.
- Sprinkle salted Spanish peanuts evenly over ice cream.
- Place cake back into freezer.
- For the chocolate fudge sauce melt butter over medium heat with powdered sugar and evaporated milk.
- When melted add chips and whisk till smooth.
- 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).
- Take off heat and and whisk in vanilla.
- Let cool to room temperature. (may place pan of chocolate sauce into a large bowl with ice to chill down faster).
- When cooled pour chocolate sauce over top of ice cream and peanuts.
- Freeze 15 minutes.
- 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).
- Cover with tin foil and freeze overnight.
- Let sit out 10 minutes before slicing and serving.
Nutrition Facts : Calories 419.8, Fat 26.3, SaturatedFat 13.2, Cholesterol 49.2, Sodium 191.5, Carbohydrate 42.4, Fiber 1.8, Sugar 33.5, Protein 6.8
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- Set the ice cream out to soften. Line the bottom of a 9X13 inch baking dish, with graham crackers. Break several crackers in half in order to cover the entire bottom in a single layer.
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- Into a large saucepan, combine the evaporated milk, butter, powdered sugar, and chocolate chips.
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- In a saucepan over medium heat, combine confectioners' sugar, evaporated milk, chocolate chips and ½ cup butter. Cook, stirring frequently until butter and chocolate chips have melted. Bring to a boil, stirring constantly, and boil 8 minutes, stirring frequently. Reduce heat under pan, if necessary, to keep mixture at a low boil. Remove from heat and stir in vanilla. Set aside and let it sit for an hour or more until cool.
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