Directions

1. 1

   Let the softened butter sit at room temperature. If needed, microwave for 10–15 seconds until soft and creamy.

2. 2

   In a medium bowl, combine the softened butter with granulated sugar and light brown sugar.

3. 3

   Using a handheld mixer, beat the mixture until smooth and creamy, breaking up any sugar lumps and butter chunks completely.

4. 4

   Add the flour, vanilla cake mix, yellow cake mix, and salt to the butter mixture.

5. 5

   Mix just until the dry ingredients are combined; the mixture will be crumbly.

6. 6

   Add the vanilla extract, butter extract (if using), and milk to the mixture.

7. 7

   Stir and mix until the dough comes together and becomes soft and pliable.

8. 8

   Fold in the mini chocolate chips and colorful sprinkles until evenly distributed throughout the dough.

9. 9

   Roll small balls of cookie dough, using approximately 1 teaspoon of dough for each bite. Place on a plate and set aside.

10. 10

    In a large bowl, combine the sweetened condensed milk with the vanilla cake mix, stirring until the dry cake mix is fully incorporated and no lumps remain.

11. 11

    Gently fold the thawed whipped topping into the condensed milk mixture until well combined and fluffy.

12. 12

    Carefully fold the cookie dough bites into the ice cream base, or layer them alternately in your freezer container for a marbled effect.

13. 13

    Transfer to a freezer-safe container and freeze for 4–8 hours, or until it reaches your desired consistency.