Pretty Delicious Life

1 Over low heat, pour canned coconut milk + cream into a small pot, whisking until smooth. Allow to heat but not fully boil.
2 While still heating, stir in vanilla extract, almond extract, pinch of salt, and gelatin whisking again to combine.
3 Pour ice cream base into heat proof container, cover and allow to set in the fridge about 45 mins.
4 While ice cream base sets, prepare cake mix according to instructions.
5 Once baked and cooled, slice about 1 cup of cake into cubes to add to ice cream before freezing. You'll have leftover cake to do whatever you'd like with!
6 Once the mixture is cool, add to frozen bowl of ice cream maker + churn according to machine instructions.
7 About 5 minutes before the ice cream is done churning, begin to add in sprinkles little by little to ensure they are evenly distributed by the machines.
8 When ice cream is done churning spoon into desired container, layering in cake pieces throughout.
9 Place in freezer allowing to harden. Ice cream should be ready in 1-2 hours.
10 When eating the next day, ice cream may need 15 minutes at room temp to thaw + become scoopable again.