Churro ice cream cake

Step 1

Preheat the oven to 350°F (180°C). Line a 10-inch springform pan with parchment paper and grease with nonstick spray. Set aside.

Step 2

In a large bowl, add half of the vanilla cake mix (save the rest for another use), the eggs, water, and oil. Mix until well combined. Pour into the prepared pan. Arrange enough churros on the batter to cover the top.

Step 3

Bake for 24-30 minutes, until a toothpick inserted into the center comes out clean. Allow the cake to cool for 20-30 minutes, until completely cool.

Step 4

Top the cooled cake with 16 scoops of TillamookⓇ Vanilla Bean Ice Cream using an 8-ounce ice cream scoop. Spread the ice cream evenly until smooth on top with a spatula.

Step 5

Arrange the remaining churros on top of the ice cream in concentric circles. Wrap the pan with plastic wrap and place in the freezer for at least 3 hours or overnight, until firm.

Step 6

Thaw the cake for 10-15 minutes before serving. Drizzle caramel sauce over the cake.

Step 7

Enjoy!