1-First, in a large bowl, whisk together the 1 1/2 cups heavy cream, 1 1/2 cups half and half, and 1 cup granulated sugar until the sugar fully dissolves this creates a smooth base for your ice cream.

2-Next, stir in the 1 teaspoon pure vanilla extract and 1 teaspoon pure almond extract to add that irresistible birthday cake flavor.

3-Now, pour the mixture into your ice cream maker and let it churn for 20-25 minutes until it starts to thicken.

4-While that’s happening, crumble the 2 bakery cupcakes with vanilla frosting into small pieces and set them aside remember, semi-freezing these crumbles first helps keep them from breaking down too much.

5-As the ice cream thickens in the maker, add the crumbled cupcakes and 1/2 cup rainbow sprinkle jimmies, then continue churning for another 2 minutes to mix everything evenly.

6-Once your mixture is ready, transfer it to a freezer-safe container and pop it in the freezer for at least 4 hours to set properly this step ensures a creamy texture that’s oh-so-scoopable.

7-Before serving, let it sit at room temperature for about 5 minutes to make scooping easier, and feel free to garnish with extra sprinkles or cake pieces for that extra wow factor.