Over low heat, pour canned coconut milk + cream into a small pot, whisking until smooth. Allow to heat but not fully boil.

While still heating, stir in vanilla extract, almond extract, pinch of salt, and gelatin whisking again to combine.

Pour ice cream base into heat proof container, cover and allow to set in the fridge about 45 mins.

While ice cream base sets, prepare cake mix according to instructions.

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!

Once the mixture is cool, add to frozen bowl of ice cream maker + churn according to machine instructions.

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.

When ice cream is done churning spoon into desired container, layering in cake pieces throughout.

Place in freezer allowing to harden. Ice cream should be ready in 1-2 hours.

When eating the next day, ice cream may need 15 minutes at room temp to thaw + become scoopable again.