Heat-treat the flour and cake mix separately at 350°F for about 5 minutes. Allow them to cool completely
Beat the softened butter, brown sugar, and granulated sugar until creamy.
Mix in the milk and vanilla, then add the cooled flour and stir until a soft dough forms
Fold in the mini chocolate chips. Shape the dough into small bite-sized pieces and set aside.
Whip the cold heavy cream in a large bowl until stiff peaks form
In another bowl, combine the sweetened condensed milk, cooled cake mix, and vanilla
Gently fold about one-third of the whipped cream into the condensed milk mixture
Fold in the remaining whipped cream until smooth and airy
Gently fold in the rainbow sprinkles.
Layer half of the ice cream mixture in a freezer-safe container, followed by half of the cookie dough pieces
Add the remaining ice cream mixture and cookie dough pieces. Top with extra sprinkles
Cover tightly and freeze for at least 6 hours, preferably overnight
Let the ice cream sit at room temperature for 5 to 10 minutes before scooping
