Vegan Copycat Buster Bars


On Valentine’s day, my mother in law took our daughter out to eat so that my husband and I could have a few minutes alone, which is pretty rare. She took our daughter to Dairy Queen for ice cream after they ate, and she came home eating her ice cream. It got me thinking about how much I loved Buster Bars when I was a kid. I can imagine by now you can pick up on my thought process. No non vegan food will hold me back. I shall make it vegan and I shall make it vegan immediately. So, you are welcome for these Vegan Buster Bars. 

Actually this vegan hot fudge sauce alone is something you will probably thank me for. It is super easy, and incredible! Honestly, making the entire Buster Bar is very simple. Do you remember Buster Bars from Dairy Queen? They are ice cream bars that are peanuts, then vanilla soft serve, then a layer of peanuts and hot fudge sauce, then more ice cream. Then the bar is dipped into a chocolate shell!

So delicious. My tummy is not really a fan of peanuts, and sadly, I love them, but in moderation it seems to be fine. Also, did you know how easy it was to make a magic chocolate shell? It is only two ingredients, and it works just like the kind you can buy at the store, but without all the crap in it. Just dark chocolate and coconut oil. That’s it.

You don’t need any special equipment to make these, just some wax paper cups and wooden Popsicle sticks. I found 100 Popsicle sticks at a craft store for like $2. You definitely don’t need anything fancy. Make sure you use the small wax paper cups, so when the bars are ready, you can just cut and peel off the paper.

So, if you have ever thought that you really miss all the super cool stuff at Dairy Queen, look no further.These beauties taste just like the real thing, only ya know, vegan! Which makes me so so happy! I hope you all enjoy! Hot fudge sauce adapted from Pioneer Woman.

Vegan Copycat Buster Bars

Veganized Buster Bars from Dairy Queen. Layers of vanilla ice cream, peanuts and hot fudge sauce.

Course: Dessert
Servings: 8 people
Author: Lauren Hartmann
Vanilla Ice Cream
  • 2 Cans Coconut Cream, chilled
  • 2/3 C. Powdered sugar
  • 2 tsp. Vanilla
  • 1 Vanilla bean(optional)
  • 1 tsp. Salt
Hot Fudge Sauce
  • 1/2 C. Cocoa powder
  • 1/2 C. Sugar
  • 1 1/2 tsp. Vanilla
  • 1/4 C. Vegan butter, I used Earth Balance
  • 1/2 C. Coconut cream
  • 1 tsp. Salt
Chocolate Dip
  • 2 C. Dark Chocolate, vegan
  • 1/2 C. Coconut oil
  • 1/2 C. Peanuts
  • 8 Wax paper cups
  • 8 Popsicle sticks
  1. Make the ice cream first, using just the top thick part of the chilled coconut cream, scoop all of that into a large mixing bowl or a stand mixer. Start whipping on high until it starts to get fluffy, add the powdered sugar a little at a time while you are whipping. Then add the vanilla, seeds from the vanilla bean, if using, and salt. Continue to beat on high until it is light and fluffy like whipped cream. It may take a few minutes.

  2. Line your wax cups up on a baking sheet or something flat you can stick in the freezer. Place a few peanuts in the bottom of the cup, and then a scoop of the ice cream mixture. Place in freezer for about 45-60 minutes. You can store the remaining ice cream mixture in the fridge to wait for the next round.

  3. While the first part is freezing, make the hot fudge sauce. Place all the fudge ingredients in a sauce pan, whisk and heat on medium low until everything has melted together. Let heat for a few minutes until it has thickened slightly. Remove from heat and set aside, and let cool.

  4. Once the first part of the bars in the freezer are semi firm, make a layer on top of that of peanuts, then a good amount of hot fudge sauce. Place a Popsicle stick into the center of each cup, then place back in the freezer for another 30-45 minutes. 

  5. Once that is all firm, place another scoop of ice cream on top, smooth out the best you can. Place back in freezer overnight.

  6. The next day, make the chocolate dip. Melt the chocolate in the microwave in 30 second intervals, stirring each time until it is melted completely. Stir the coconut oil into the hot chocolate, and whisk until it is fully combined and smooth and glossy. I placed the chocolate dip into a deep liquid measuring cup so I could fit the whole pop in at once. Let cool a bit, then dip the pop in, I dipped it twice. Then place back into the freezer for a few minutes. Enjoy!

Recipe Notes

Feel free to use your favorite store bought non dairy vanilla ice cream if you prefer. Just let it soften a bit before using.

I placed a little hot fudge sauce on the bottom the first time I tried and it got stuck to the cup, so I recommend just the one layer of fudge.




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