Mix the cream, sugar, and vanilla together in a non reactive container and chill until it reaches 40° F, about an hour in your fridge.
Following your ice cream makers instructions make the ice cream. Line a cake pan with aluminum foil.
While the ice cream is being made, in a medium-sized microwave-safe mixing bowl, combine the condensed milk, yellow cake and chocolate. Heat in microwave for 15 minutes at a time until chocolate is mostly melted. Add 4 tablespoons of the sprinkles and stir them in then pour out into the cake pan. Toss the pan into the freezer.
When Ice-cream is done, pull the cake pan out of the freezer and cut into bite sized pieces. They have a tendency to stick together so working quickly in batches scatter the fudge onto the ice cream then stir it in. Toss in the remaining sprinkles. Put in no reactive bowl or dish in the freezer until the ice cream has hardened, about 3 hours. Lasts, a week or more in the freezer.
