Buster Bar Ice Cream Cake

Serves 12
Time 45 minutes + 2 hours chilling time


Hot Fudge Topping

1 can of condensed milk

120g butter

2 cups icing sugar

100g 70% dark chocolate


375g Oreos, crushed

120g butter, melted

2 litres ice cream, vanilla, fig & ricotta and espresso flavoured (or your favourite flavour) softened slightly

1 cup lightly salted peanuts 


In a large saucepan, combine the condensed milk, butter, icing sugar, and dark chocolate. Stir until everything is melted, remove from the heat and set aside to cool. 

Add the Oreos and melted butter to a food processor, and blitz until it forms a crumb. Pour into a lined springform tray, and use a spatula to spread out to create an even base. Pour your ice cream over the oreo base, spread out to form smooth layers and top with the salted peanuts. Place in the freezer for 1-2 hours to set. 

Cut the cake into wedges, and serve with chocolate sauce.