Ingredients:

  • 2 cups heavy whipping cream (36% fat or higher), chilled
  • 14 oz sweetened condensed milk (1 can)
  • 0.5 cup yellow cake mix, heat-treated
  • 1 tablespoon pure vanilla extract
  • 0.25 teaspoon almond extract
  • 1 pinch fine sea salt
  • 0.5 cup rainbow sprinkles (jimmies)
  • 1 cup pre-baked vanilla cake bits, cubed

Instructions:

  1. Heat-treat the cake mix: Spread yellow cake mix on a baking sheet and bake at 350°F (175°C) for 5 minutes to ensure safety and toast the starches. Let it cool completely.
  2. Whip the cream: In a chilled large bowl, whip the heavy whipping cream on medium-high speed until stiff peaks form, being careful not to over-beat.
  3. Create the flavor slurry: In a separate bowl, whisk together the sweetened condensed milk, vanilla extract, almond extract, sea salt, and cooled cake mix until smooth.
  4. Fold ingredients: Gently fold the condensed milk mixture into the whipped cream using a rubber spatula. Incorporate the rainbow sprinkles and cake bits using a 'cut and fold' motion to maintain aeration.
  5. Freeze: Transfer the mixture to a 9x5 inch loaf pan or airtight container. Cover with parchment paper touching the surface and freeze for at least 6 hours.