Fun Easter Ice Cream (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1/4 cup pastel rainbow sprinkles
02 - 1/2 cup Funfetti or vanilla cake chunks (homemade or from the store)
03 - 1/2 cup mini chocolate eggs (chopped up)
04 - 1/2 cup dry Funfetti cake mix (heat-treated*)
05 - 1 can (14 oz) sweetened condensed milk
06 - 2 cups heavy whipping cream
07 - 1 tsp vanilla extract

# Instructions:

01 - Pour everything into a container with a lid, pop it in the freezer for 6 hours or overnight.
02 - Blend the whipped cream with the sweetened milk and cake mixture gently.
03 - Take out a big mixing bowl and whip your cream until it forms sturdy peaks.
04 - Mix in your candy eggs, sprinkles, and cake pieces carefully.
05 - In another bowl, whisk the sweetened milk, vanilla, and heat-treated cake mix until smooth.
06 - Scoop into your choice of bowls, cones, or cute bunny dishes. Have fun!

# Notes:

01 - To make the cake mix safe to eat, microwave it for 30 seconds at a time, stirring between, until it hits 165°F.
02 - Store your no-churn ice cream in a sealed container in the freezer for up to 2 weeks.
03 - If it's too frozen to scoop, leave it out for 5-10 minutes for easier serving.

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