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In the bowl of a stand mixer fitted with the whisk attachment, combine the heavy cream, condensed milk, vanilla, and salt, and beat on medium speed until stiff peaks form, 8 to 10 minutes.
Using a flexible spatula, gently fold in the cake pieces and sprinkles. Stir until evenly combined.
Transfer the ice cream to one or more freezer-safe containers and freeze until firm, about 6 hours.
Before serving, let the ice cream soften at room temperature for 5 to 10 minutes. Scoop into bowls to serve. Store leftover ice cream, covered, in the freezer for up to 1 month.