Step 1

The day before making this ice cream, place the ice cream maker churning bowl inside the freezer. It should chill for 24 hours.

Step 2

The following day, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Spread yellow cake mix across the baking sheet. Bake for 5 minutes. Remove from the oven and let cool completely.

Step 3

Add full-fat coconut milk, sugar, heat-treated cake mix, vanilla extract, almond extract, and salt to a high-speed blender. Blend for 2-3 minutes, until smooth and creamy.

Step 4

Pour mixture into the ice cream maker. Churn according to the ice cream maker‘s instructions. During the final 2-3 minutes, add rainbow sprinkles.

Step 5

After, transfer to a freezer-safe container. Cover and chill in the freezer for at least 4 hours (or until firm). Alternatively, you can just enjoy it immediately as soft serve.

Step 6

Remove ice cream from the freezer. Thaw for 5-10 minutes before scooping. Enjoy!

Step 7

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Spread yellow cake mix across the baking sheet. Bake for 5 minutes. Remove from the oven and let cool completely.

Step 8

Add the canned coconut milk, sugar, heat-treated cake mix, vanilla extract, almond extract, and salt to a high-speed blender. Blend for 2-3 minutes, until smooth and creamy.

Step 9

Pour mixture into a freezer-safe container. Add rainbow sprinkles and swirl them around the mixture. Cover and chill in the freezer overnight (or until firm).

Step 10

Remove ice cream from the freezer. Thaw for 5-10 minutes before scooping. Enjoy!