This easy, creamy cake batter ice cream is prepared in minutes and is the perfect frozen summertime treat!
Bake the flour. Preheat the oven to 350 degrees. Pour the cake flour on to a baking sheet and bake for 5 minutes. It is important to cook the flour to prevent E.coli.
Whip the heavy cream. Attach the whisk attachment to a stand mixer. Whip the heavy cream for about 10 minutes until stiff peaks form.
Combine the ingredients. Use a rubber spatula and fold in the cake flour, milk, salt, vanilla extract, sprinkles, and sweetened condensed milk. Combine the ingredients well until there are no streaks of flour.
Freeze the ice cream. Pour the ice cream into a loaf pan and place in the freezer for at least 2 hours. Serve with more sprinkles and your favorite kind of cone. Mangia!