Buster Bar Ice Cream Cake: A Frozen Treat That’s Rich and Decadent

Prepare the crust: In a bowl, combine the crushed chocolate sandwich cookies with the melted butter. Mix until the crumbs are evenly coated. Press the cookie mixture into the bottom of a 9-inch springform pan, creating an even layer. Freeze for about 10-15 minutes to set.
Layer the ice cream: Spread the softened vanilla ice cream evenly over the cookie crust. Freeze again for 15-20 minutes, until the ice cream is firm.
Add the chocolate ice cream: Once the vanilla layer is set, spread the softened chocolate ice cream on top, smoothing it out evenly. Freeze for another 20-30 minutes, until the ice cream is firm.
Add the hot fudge and nuts: Warm the hot fudge sauce slightly (in the microwave or on the stovetop) so it’s pourable. Drizzle the hot fudge over the chocolate ice cream layer and sprinkle the chopped peanuts on top. Return to the freezer to set for about 20 minutes.
Top with whipped topping: Spread the whipped topping evenly over the top of the cake. For an extra touch, you can sprinkle with chocolate chips for decoration.
Freeze and serve: Freeze the cake for at least 4 hours, or overnight, to ensure it is firm and set. When ready to serve, carefully release the springform pan and slice the ice cream cake into wedges. Enjoy!
Serving and Storage Tips: