In a medium saucepan, melt the unsalted butter over medium heat. Allow it to cook until golden brown and fragrant.

In a large mixing bowl, combine the browned butter and granulated sugar. Use an electric mixer to blend until light and fluffy. Add eggs one at a time, mixing well after each addition, and then stir in vanilla extract.

In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with the whole milk, and mix until just combined.

Gently fold in the rainbow sprinkles until evenly distributed.

Preheat your oven to 350°F (175°C). Pour the batter into a greased 9x13-inch cake pan and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.

In a large bowl, combine the heavy cream and sweetened condensed milk. Whip until soft peaks form.

Once the cake is cooled, crumble it into the whipped cream mixture and fold gently until combined.

Pour the mixture into an airtight container and freeze for at least 4 hours or until solid.

Scoop and enjoy your Brown Butter Vanilla Sprinkle Cake Ice Cream!