Ingredients
Equipment
Method
Whip the cream
- Whip the heavy cream with a stand mixer on high until stiff peaks form, about 3-5 minutes, and it should hold ridged lines when you lift the beaters.
- Stop as soon as stiff peaks form so the cream stays thick and smooth and doesn’t turn grainy.
Combine the cake batter flavor
- In a separate bowl, whisk the sweetened condensed milk, yellow cake mix, vanilla extract, butter extract, and salt until the cake mix is fully incorporated and no dry powder remains.
- Scrape the bowl as needed so the mixture looks evenly thick with a uniform yellow color.
Fold and freeze
- Fold the condensed milk cake mixture gently into the whipped cream until fully combined but still airy, using slow strokes and stopping when streaks disappear.
- Fold in the rainbow sprinkles last, mixing just enough to distribute them without crushing the whipped texture.
- Pour the mixture into a 9x5 loaf pan, cover, and freeze for at least 6 hours or overnight until firm enough to scoop or slice.
Notes
For the cleanest texture, keep the heavy cream very cold and whip only until stiff peaks form—overwhipping can make the base grainy. Store covered in the freezer for up to 1 week; freeze additional batches for up to 2 months. For a lighter option, use half-and-half instead of heavy cream only if you accept a softer set after freezing.