Zutaten für Buster Bar Dessert Ice Cream Cake
- Oreo Cookies
- ¼ cup unsalted butter (for fudge sauce)
- 2 quarts softened vanilla ice cream
- Spanish Peanuts
- 2 cups powdered sugar
- 1 (12-ounce) can evaporated milk
- Milk Chocolate Chips
- 1 teaspoon vanilla extract
- 1 (8-ounce) container Cool Whip
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Zubereitung von Buster Bar Dessert Ice Cream Cake
- Combine 1 ½ cups of crushed graham cracker crumbs with ½ cup melted unsalted butter until well coated.
- Press the crumb mixture into the bottom of a 9x13 inch baking pan.
- Freeze for 15 minutes.
- Spread 2 quarts of softened vanilla ice cream evenly over the chilled cookie crust.
- Sprinkle 1 cup of salted Spanish peanuts evenly over the ice cream.
- Return the cake to the freezer.
- For the chocolate fudge sauce: In a medium saucepan, melt ¼ cup unsalted butter over medium heat.
- Add 2 cups powdered sugar and 1 (12-ounce) can of evaporated milk. Whisk until smooth.
- Bring to a boil, then reduce heat and boil for 8 minutes, whisking occasionally until thickened.
- Remove from heat and whisk in 1 teaspoon of vanilla extract.
- Let the fudge sauce cool to room temperature.
- Once cooled, pour the chocolate fudge sauce over the ice cream and peanuts.
- Freeze for 15 minutes.
- Frost the top of the cake with 1 (8-ounce) container of Cool Whip and garnish with extra peanuts.
- Cover with aluminum foil and freeze overnight.
- Let the cake sit at room temperature for 10 minutes before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
134g
Fat
66g
Carbs
14g
