In a bowl, combine cake mix, water, oil, and egg whites until well blended.
Divide into four bowls and color each serving a different color.
Pour into four corners of a 9x13 baking pan and gently swirl batter together to create a tie-dye effect.
Bake according to package directions. Remove from oven and cool completely.
In the bowl of a stand mixer, whip cream until increased in volume and stiff peaks start to form. Do not over mix. Turn the mixer on low and pour in sweetened
Break up large chunks of cakes and stir into the ice cream mix.
Pour into a bread pan and top with crumbled cake and sprinkles.
Freeze for 6-8 hours or overnight.