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Mocha Buster Bars

Mocha Buster Bars - homemade mocha ice cream, oreos, peanuts, and hot fudge all covered in magic shell! I’m crazy about coffee ice cream. Our favorite is called java chip but luckily it’s hard to find at the grocery store. And yes, I mean luckily because otherwise I would buy it every week and probably try to hide it from Ryan behind the frozen peas in the freezer.

But it’s kind of hard to keep the ice cream hidden when you walk into the living room with a huge bowl and sit next to the person you’re hiding it from.

Mocha Buster Bars - homemade mocha ice cream, oreos, peanuts, and hot fudge all covered in magic shell! Naturally when you have a favorite ice cream, you probably have a favorite topping to go with that ice cream. And I sure do. Coffee ice cream pairs perfectly with oreos or brownies. Or oreos AND brownies. That could be one topping, especially if you mash them together.

This summer I started exploring no churn ice cream recipes because well.. I don’t own an ice cream maker. So I suppose exploration started by default. But homemade ice cream is G-O-O-D!!

The possibilities are endless and the base recipe is easy – just heavy cream and sweetened condensed milk. And patience. That should definitely be included in the ingredients list, unless you have a liquid nitrogen tank and can freeze your ice cream in seconds. Good thing I’m married to a chemist. (disclosure: we do not own a liquid nitrogen tank) :)

Mocha Buster Bars - homemade mocha ice cream, oreos, peanuts, and hot fudge all covered in magic shell! Mocha Buster Bars - homemade mocha ice cream, oreos, peanuts, and hot fudge all covered in magic shell! These mocha buster bars are simple to assemble. Load up the cups with goodness and once they are frozen, rip away the cup.

They are very adaptable so add in your favorite mix-ins and lets get the ice cream party started!

Mocha Buster Bars - homemade mocha ice cream, oreos, peanuts, and hot fudge all covered in magic shell!

Mocha Buster Bars

Yield: about 8 buster bars

Total Time:freeze overnight


Homemade ice cream

  • 1 pint heavy cream
  • 1 can sweetened condensed milk
  • 4 tsp espresso grounds
  • 6 tbsp International Delight Mocha Iced Coffee

Homemade Hot Fudge

  • 3/4 cup sugar
  • 1/2 cup cocoa powder, unsweetened
  • 1/2 cup heavy cream
  • 4 tbsp butter
  • 1 tsp vanilla
  • 1/8 tsp salt

Homemade Magic Shell

  • 2 cups chocolate chips
  • 2/3 cup coconut oil


  • Peanuts
  • oreo cookies, chopped
  • Wax based cups
  • popsicle sticks


Homemade Ice Cream

  1. In a mixing bowl, beat the heavy cream into stiff peaks.
  2. Stir in the sweetened condensed milk, espresso grounds and mocha iced coffee, making sure everything is incorporated.

Homemade Hot Fudge

  1. In a saucepan over medium heat combine the sugar, cocoa, and heavy cream. Stir until the mixture is smooth.
  2. Stirring occasionally, bring the mixture to a boil.
  3. Add in the butter and allow the mixture to boil for 3-4 more minutes, stirring occasionally.
  4. Remove the saucepan from the heat, stir in the vanilla and salt. Allow the mixture to cool to room temperature.

Homemade Magic Shell

  1. In a saucepan over low heat combine the chocolate chips and coconut oil. Heat and stir until the mixture is melted and smooth. Allow the magic shell to cool to room temperature.

How to assemble

  1. Place 8 cups on a small baking sheet lined with wax paper.
  2. Add 1/4 cup of the homemade ice cream mixture to the bottom of each cup. Freeze 20-30 minutes.
  3. After the ice cream has set add a popsicle stick to each cup. Then add a layer of hot fudge, chopped oreos, and peanuts. Freeze for 20 minutes.
  4. Add 1/4 to 1/3 cup homemade ice cream on top of the previous layer. Freeze for 20-30 minutes.
  5. Add a final layer of chopped oreos and hot fudge. Freeze the popsicles for 6 hours or overnight.
  6. To remove the cups, use a scissors to cut a small silt at the top of the cups. Begin to peel the cup away.
  7. Prepare to dip one popsicle in the magic shell at a time. Place the others in the freeze while dipping so they can stay cold.
  8. Transfer the magic shell into a cup or container that is large enough to fit the popsicle in. Dip the popsicle into the magic shell, allowing the excess chocolate to fall back into the container. Scrape excess chocolate off the bottom of the popsicle. Return the popsicle to the baking sheet lined with wax paper in the freeze and repeat the dipping process with the remaining popsicles.
  9. Keep them frozen until your ready to enjoy.
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This conversation is sponsored by International Delight. The opinions and text are all mine.


  1. These look like the best thing ever pretty much! Perfect summer dessert…I would have to give them away I wouldn’t be able to stop eating them!

  2. Whoa, those look GOOD!  It’s only 7:30am and I’m already in the mood for ice cream! :)

  3. Yeah! More Buster BArs!  I love a good popsicles! 

  4. Yay for no popsicles molds required! These look amazing- I hate coffee as a drink but LOVE it when paired with chocolate in desserts :) Pinning!

  5. I love coming here and drooling over your recipes, and then thinking “if she lived closer, I would be in big trouble!” Haha! And my husband teases me about all the desserts I make :)

  6. I’m overwhelmed by how awesome these are!!!! I’m going to be thinking about them all day, HAVE TO make them!! (or…make you make them for me if/when we ever meet!) 

  7. Beth these look amazing! I love coffee ice cream and these ice cream pops sound and look delish! I need to start experimenting making  ice cream :)

  8. These look incredible, Beth! Coffee ice cream is my weakness too so I’m loving the mocha flavors and that it’s no churn! Pinning :)

  9. Hands down this is the best recipe I’ve seen all day. No seriously. LOVE everything about it :)

  10. Yum!

  11. These look fabulous Beth!! Coffee ice cream is my FAVORITE :)

  12. These are summer in a dixie cup, Beth! Love them!

  13. Holy incredible!! I don’t have an ice cream maker either so of course I love no churn ice cream! I love these bars!!

  14. OMG! These look really tempting. Gonna try it this weekend! :)

  15. can I use something else besides coconut oil?

    • Hi Anna! Coconut oil is key to making magic shell that hardens quickly. You could skip the magic shell if you don’t want to use coconut oil.

  16. Holy COW! These look amazing!!

  17. I read all the comments just to find out what subitute I could use instead of coffee!!  I guess I have to be the first fuddy dud!  There isn’t anything I like about coffee or mocha!
    I hope there is a subsitute for this recipe.  It looks soooo yummy! And it’s still summer!!!

  18. All your treats look amazing (thumbs up on the set-ups and photography), and sound amazeballs! I know how it feels not to have everything at your fingertips in stores, I grew up in rural Northern Illinois about 90 minutes from Chicago. So I can also sympathize with the tolls fiasco from a previous post.  :)

  19. Your recipe calls for esspress grounds, is that like instant espresso or instant coffee?

    • I used actual ground espresso but you can definitely use instant espresso or instant coffee! Subbing the same amount will work!

  20. They all look sooo yummy and cool…

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