Even without boxed cake mix, this no-churn ice cream tastes like funfetti cake batter from the perfect blend of melted butter, vanilla extract, salt, and, of course, rainbow sprinkles! This also means it's gluten free!
Combine heavy cream, vanilla, and salt in a chilled bowl. Whip the cream to soft peaks.
Gently fold in the sweetened condensed milk and cooled melted butter with a spatula.
Pour rainbow sprinkles over the top of the mixture.
Gently but quickly fold in the sprinkles so the colors don't run.
Pour the mixture into a freezer-safe container, cover, and freeze for several hours or overnight.
Once frozen, remove from the freezer and serve yourself a scoop or two!
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