This Churro Ice Cream Cake combines the warm, cinnamon-sugar crunch of churros with smooth, creamy Tillamook Vanilla Bean Ice Cream for an irresistible indulgence for any summer gathering.
55minserves 10
Ingredients
Nonstick spray
1 (13.25-ounce) package vanilla cake mix
2 large eggs
½ cup water
¼ cup vegetable oil
25 premade churros, cut into ¾-inch pieces, divided
Preheat the oven to 350°F (180°C). Line a 10-inch springform pan with parchment paper and grease with nonstick spray. Set aside.
In a large bowl, add half of the vanilla cake mix, the eggs, water, and oil. Mix until well combined. Pour into the prepared pan. Arrange enough churros on the batter to cover the top.
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.
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.
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.
Thaw the cake for 10-15 minutes before serving. Drizzle caramel sauce over the cake.
