In a small bowl, combine ¼ cup of milk with the cornstarch and mix until smooth. Set aside.

In a large saucepan over medium-high heat, combine remaining milk, heavy cream, sugar and salt. Bring to a boil and cook for 2 minutes.

Turn temperature down, stir in cornstarch mixture then bring back to a boil for 1 minute.

Whisk in cream cheese and cake mix, then pour into a large heat-safe bowl.

Let mixture come to room temperature before covering and letting sit in the fridge overnight to chill for best flavor.

Process in ice cream maker according to manufacturer’s instructions.

Add the cookies and sprinkles in last 5 minutes of churning.

Transfer to freezer safe container and let harden in the freezer for several hours (or eat immediately for perfect soft serve texture).