in the kitchen: summer sweets

Happy Friday from this cake, and this ice cream. I've gotten into the habit of making both a no churn, and a churn ice cream on the same day. Double the ice cream, half the waiting for the bowl to refreeze.

Additional celebratory Friday vibes from the multitude of sprinkles in the cabinet, and homemade whipped cream. My only question is, can you buy sprinkles by the pound? That's something I may need to start doing.