Ingredients:
2 cups heavy cream
1 cup whole milk
3/4 cups sugar
2 tsp vanilla
1 tsp salt
2 cups funfetti cake, baked according to boxes instructions and broken into small pieces (not crumbs)
3/4 cup vanilla frosting (I used pink because it is pretty!)
1/2 cup rainbow sprinkles
Method:
In a mixing bowl, combine 2 cups cream, salt and vanilla. Set aside.
In a small saucepan, combine sugar and 1 cup milk. Stir constantly over medium heat until sugar has dissolved. Cover with plastic wrap and place in fridge for 2-3 hours until cooled. Once the mixture has chilled, follow the instructions of your ice cream maker to make the base ice cream. With 5 minutes left of churning, add in your sprinkles.
Meanwhile, put your icing into a pastry bag with any sized tip you like. Once your ice cream is done, gently stir in your chunks of cake. Spoon one layer of ice cream into your container. Then, add one layer of frosting from your pastry bag. You'll be doing 3 layers total so make sure you only use about a third of your frosting. Repeat with a layer of ice cream. And a layer of frosting. Add your last layer of ice cream and top with your last layer of icing.
Freeze for 2 hours (more for firmer ice cream) and enjoy!
