Buster Bars

This post may contain affiliate links.

These Dairy Queen Buster Bars are a popular copycat recipe.  This is a layered frozen ice cream dessert recipe that you’ll want to make all summer long.

Watch the video showing you how to make Copycat Buster Bars, then scroll to the bottom of this post and print out the recipe to make at home.

Dairy Queen Buster Bar slice on a white plate, topped with fudge and peanuts. Displayed on blue/teal/white striped napkin.

Is your house heat-drenched this summer? Are you trying to avoid using that oven because you don’t wish to add to the misery? These Dairy Queen Buster Bars are a no-bake frozen dessert that you will have a tough time not eating.

When I have this around in the summertime, I find myself sneaking little slices of this throughout the day. It’s just a satisfying mouthful when the humidity and heat are too much to bear.

Slice of copycat Buster Bars on a white plate, topped with fudge and peanuts, displayed on a blue/teal/white striped napkin

How do you make Dairy Queen Buster Bars?

These Dairy Queen Buster Bars are made in a 9×13-inch pan.  I like to use a tall foil pan that comes with a convenient plastic lid so I can just toss after all of the dessert is eaten.  You can certainly use a regular pyrex or metal pan, if you’d like.

A package of Oreos is crumbled into bits to use for the crust.  I just dump them all into a large plastic zip bag and pound them until they crumble.

Softened ice cream is spooned on top (you can use whatever flavor you want, but I like to use plain old vanilla).  At this point, the dessert goes into the freezer for an hour or two until the ice cream is firm again.

Pull out the frozen dessert and add fudge topping, peanuts and Cool Whip (or whipped cream).  Cool Whip tends to freeze a little bit better than whipped cream.  Whipped cream works okay too, but it will have more of an icy texture to it.  After adding the rest of the toppings, place it in the freezer again to firm up.  Once firm, you can cover it with plastic wrap until ready to serve.

closeup copycat Buster Bars slice on a white plate

Serve individual slices topped with additional hot fudge and a sprinkle of peanuts.  Everyone loves these simple, frozen copycat Buster Bars!

I love making this dessert when we’re on a week long summer vacation at a cabin or a beach house.  It’s one that can sit in the freezer for a week, and you can cut off slices to serve as dessert whenever the mood strikes.

And it’s a great dessert to have in the freezer when relatives and friends drop by unexpectedly (if you have any of those kind!)

pinterest collage image for buster bars

If you’re looking for more frozen treats to make this summer, you might also enjoy my Frozen Caramel Toffee Ice Cream Sandwich Dessert or these chocolate frozen Brownie BitesToasted Coconut Frozen Yogurt and No Bake Frozen Blueberry Pie are good choices too!

one slice of buster bars on a white plate and topped with fudge and peanuts. displayed on a blue/teal/white striped napkin
Print Pin
Save Recipe
5 from 2 votes

Copycat Buster Bars

Copycat version of Dairy Queen's popular Buster Bars.
Prep Time 20 minutes
Freeze Time 4 hours
Servings 15 servings
Calories 671kcal
Course Dessert
Cuisine American
Keyword buster bars, Dairy Queen, Frozen Dessert, Ice Cream


  • One package (14.3 ounces) Oreo cookies, crushed
  • 1/2 gallon vanilla ice cream, softened
  • 16 ounces hot fudge sauce
  • cups peanuts
  • 1 quart Cool Whip (or homemade whipped cream)
  • additional hot fudge and peanuts, for topping (if desired)


  • Line the bottom of 9x13-inch dish with crushed Oreos (I like to use a tall foil pan, so I can just toss it when done). Spread softened ice cream over Oreos. Place the dish in the freezer and allow time for the ice cream to freeze again (1 to 2 hours).
  • Spread fudge sauce on top of the vanilla ice cream (if it's too thick, put it in the microwave for just about 10 seconds to soften a bit). Sprinkle peanuts on top of the fudge, then the Cool Whip over the peanuts. Freeze again.
  • Cut into squares, and serve with additional hot fudge and peanuts- if desired.



  • *Blue Bell Ice Cream actually still comes in 1/2 gallon size. Most of the other brands have made theirs smaller!
  • *If you're using homemade whipped cream in place of Cool Whip, just whip up about 1 cup to 1 1/4 cups of heavy whipping cream with a teaspoon of powdered sugar.
  • *If you do choose to use a foil pan, choose one that comes with a lid!
  • *Keep leftovers covered in the freezer.


Serving: 1slice | Calories: 671kcal | Carbohydrates: 85g | Protein: 13g | Fat: 32g | Saturated Fat: 14g | Cholesterol: 65mg | Sodium: 378mg | Potassium: 571mg | Fiber: 4g | Sugar: 58g | Vitamin A: 640IU | Vitamin C: 0.8mg | Calcium: 266mg | Iron: 3.4mg

slice of buster bars on a white plate

More Summer Dessert Recipes...
Lori Lange of Recipe Girl

Meet The Author: Lori Lange

Leave a Comment

Your email address will not be published. Required fields are marked *

Rate This Recipe


  • Kathryn @ Family Food on the Table wrote:

    These are so perfect for summertime! The humidity here has been crazy and I love your idea of sneaking little bites of this throughout the day to cool down. ? Thanks for including my frozen blueberry pie too!

  • Faith wrote:

    Delicious! I will try this and I am thinking about various toppings!

  • nicole wrote:

    have you ever tried this with real whipped cream?

    • Lori Lange wrote:

      Not yet!

  • Ellen wrote:

    My mom makes a version of this every Christmas but her’s has a fudge topping in place of the Cool Whip. In my opinion The fudge topping is SO much better.

  • Helen Bryant wrote:

    They look “Yummy”……..But may I ask…..
    I think I will have to try this……
    But What is a “Gallon of Ice Cream” in Australia’s Measurement’s Please????

    • Lori Lange wrote:

      I’m not sure- do you have a converter you can use? You should be able to find something searching on Google.