Buster Bar Ice Cream Cake
Ingredients:
10 whole chocolate graham crackers (or regular graham crackers)
1 gallon (4 quarts) vanilla ice cream, slightly softened
14 oz (1 jar) hot fudge sauce, warmed for easy spreading
1½ cups red skin peanuts (or regular peanuts), roughly chopped
7.5 oz Magic Shell chocolate coating (or homemade chocolate shell)
Directions:
Prepare the Crust:
Line a 9x13-inch baking dish with parchment paper for easy removal.
Crush the graham crackers into fine crumbs using a food processor or rolling pin.
Press the crumbs firmly into the bottom of the dish to form an even layer.
Layer the Ice Cream:
Spread half of the vanilla ice cream (2 quarts) over the crust in an even layer.
Freeze for 30 minutes to firm up.
Add Hot Fudge & Peanuts:
Warm the hot fudge sauce slightly so it’s pourable but not too hot.
Drizzle half of the fudge over the ice cream, then sprinkle with ½ cup of peanuts.
Freeze for 20 minutes to set.
Repeat Layers:
Spread the remaining ice cream over the fudge and peanuts.
Drizzle with the rest of the hot fudge and sprinkle with the remaining ½ cup peanuts.
Freeze for 1 hour or until solid.
Magic Shell Topping:
Just before serving, pour the Magic Shell over the top and sprinkle with the remaining ½ cup peanuts.
Let the Magic Shell harden for about 2 minutes, then slice and serve.
Tips:
Make Ahead: Assemble the cake without the Magic Shell and freeze overnight. Add the Magic Shell right before serving.
Substitutions: Use chocolate ice cream for extra richness, or swap peanuts for almonds.
Serving: Dip your knife in hot water to make clean slices.