Mix together the sugar, milk powder, and xanthan gum in a bowl.

In a saucepan, combine the light corn syrup and milk. Whisk until fully combined. Pour in the sugar mixture. Whisk vigorously, until sugar is dissolved.

Set the pot over medium heat and bring up just to a simmer, whisking occasionally. Remove from heat. Add the heavy cream and cake batter extract and whisk to combine.

Pour the mixture into a large airtight container. Refrigerate the mixture overnight.

Make sure your ice cream maker bowl is in the freezer!

Pour the ice cream mixture into the ice cream maker and churn until the ice cream reaches soft serve stage.

In the last two minutes, add the crumbled cake and rainbow sprinkles, reserving about 1 tablespoon of the rainbow sprinkles for garnish.

Quickly scoop out the ice cream into a freezer container. Freeze until firm, at least 4 hours.

When serving, sprinkle on more rainbow sprinkles.