Ingredients:

  • 2 cups heavy whipping cream, chilled
  • 1 can (14 oz) sweetened condensed milk
  • 1 tsp pure vanilla extract
  • 1/2 tsp almond extract
  • 1/4 tsp fine sea salt
  • 1 cup yellow cake pieces, cubed small
  • 1/3 cup rainbow sprinkles

Instructions:

  1. Whisk the condensed milk, vanilla extract, almond extract, and sea salt in a large bowl until the salt is fully dissolved to avoid grainy spots.
  2. Beat the chilled heavy whipping cream in a separate bowl on medium high speed until stiff peaks form (the cream stands straight up when you lift the beaters).
  3. Fold the whipped cream into the condensed milk mixture using a figure eight motion with your spatula to keep the air bubbles intact.
  4. Stir in the rainbow sprinkles. Mix gently for 30 seconds until they are evenly distributed.
  5. Fold in the cubed yellow cake pieces. Do not over mix or the cake will break down and disappear.
  6. Transfer the mixture into an airtight freezer container.
  7. Smooth the top with a spoon to remove air pockets.
  8. Freeze for at least 6 hours. Check for firmness by pressing the center; it should feel like soft serve but hold its shape.