Take the thick, creamy parts of the coconut cream cans (discard or save the liquid part for smoothies) and add to the cake mix. Mix well so that there are no clumps. We suggest putting it in the food processor or blender.
Mix in agave, adding more or less to taste, and vanilla.
Fold in rainbow sprinkles.
Spread mixture into a loaf pan and press plastic wrap directly against the mixture. Freeze until solid.
To serve, allow ice cream to thaw for a few minutes then scoop. Use in ice cream sammies if you wish!
