This awesome vegan ice cream dessert is modeled after a Dairy Queen novelty called Buster Bars. I’ve never actually had the chain’s trademarked version, but there are a zillion copycat recipes out there. One of these evidently caught my mother’s eye in the nineties, as she made this dessert a lot when my brothers and I were young.
This weekend, one of my favorite people visited from out of town. Maybe I’m calling myself out for having the culinary maturity of an eight-year-old, but I can hardly think of a better way to celebrate with good friends than pizza and ice cream. So we got huge, glorious tomato pies at Sally’s and ended the day with this dessert, which I’d prepared the prior evening.
Be aware that this not particularly cheap to make, but it is totally ridiculous and decadent and fun for special occasions. It’s also very easy to assemble. Whatever vegan vanilla ice cream you have will do just fine, but if you happen to have french vanilla on hand, I highly recommend using that. The top layer is almost caramely in taste and texture, and the combination of rich, creamy vanilla and chocolate with crunchy, salted peanuts is what really makes this dessert.
- 9 ounces chocolate sandwich cookies (1/2 a standard package)
- ¼ c vegan margarine, melted
- 1 quart vegan vanilla ice cream, softened
- ½ lb salted peanuts
- ¾ c warm water
- ⅔ c soy powder
- 1 c powdered sugar
- ⅓ c chocolate chips
- ¼ c vegan margarine
- Pulse cookies in a food processor for a few seconds until finely crushed.
- Stir in ¼ c melted margarine and press mixture into bottom of a 9×9” baking dish.
- Carefully spoon softened ice cream over crust.
- Sprinkle with peanuts.
- Place dish in freezer while you prepare topping.
- In a medium saucepan, whisk together water and soy powder until smooth.
- Add powdered sugar, chocolate chips, and margarine and cook over low heat, stirring frequently until chips melt and mixture is smooth.
- Bring to a boil and simmer for ten minutes, stirring occasionally to ensure nothing sticks to the bottom or sides. (Don’t be scared — I promise the chocolate won’t seize up!)
- Set mixture aside and allow to cool completely.
- Spread mixture evenly over peanut layer and return to freezer until firm.
- Using a sharp knife, cut into squares and serve.
9 comments
Caralyn @ glutenfreehappytummy says:
Aug 14, 2012
oh my gosh that sounds amazing! i used to love buster bars! Totally making these!
claryn says:
Aug 15, 2012
Let me know how you like them! I don’t know that I’ve met anyone else who has even heard of them
Ruth Anne says:
Aug 19, 2012
Ohh, that sounds good. I’ll have to try those…we don’t do peanuts here, but it looks so gooey and good we will try it:)
Cindy says:
Aug 25, 2012
This looks delicious. What is the point of soy powder and if I don’t have it can I substitute something else?
Anna says:
Feb 14, 2013
My soy powder was not smooth but crumbly. It seemed like too much powder. I kept rechecking the ingredients. I think it would have been much smoother with just one third cup. My chocolate sauce was also lumpy. I threw it out and I’m going to try it again with less powder. Anyone else have this problem?
Anna says:
Feb 14, 2013
I tried it with just one third cup soy powder and it was perfection.
claryn says:
Feb 22, 2013
Hey, I’m sorry you had a mess on your hands the first time around, but sincere thanks for letting me know, Anna! I will double-check the recipe this weekend.
Matt says:
May 31, 2014
When you say Chocolate sandwich cookies, do you mean Oreos?
claryn says:
May 31, 2014
That type of cookie, yep!