Ingredients:

  • 1/2 cup white cake mix
  • 1 can (14 oz) sweetened condensed milk
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 2 cups heavy whipping cream
  • 1/2 cup rainbow sprinkles

Instructions:

  1. Place the dry cake mix in a microwave safe bowl and heat for 30-60 seconds, stirring halfway, until it reaches 71°C (160°F). Note: This ensures safety and a smooth texture
  2. In a medium bowl, whisk together the warmed cake mix, sweetened condensed milk, vanilla extract, and salt until the mixture is completely smooth and glossy.
  3. Pour cold heavy cream into a chilled bowl and beat on medium high speed until stiff peaks form and hold their shape.
  4. Gently scoop about one third of the whipped cream into the cake batter base and stir to lighten the mixture.
  5. Gently fold the remaining whipped cream into the mixture using a rubber spatula until no white streaks remain.
  6. Fold in the rainbow sprinkles quickly until evenly distributed. Note: Do this fast so the colors don't bleed into the cream
  7. Pour the mixture into a 9x5 inch airtight freezer container, smooth the top with your spatula, and cover tightly.
  8. Freeze for at least 6 hours until firm and scoopable.